As the demand for healthier, lower-calorie sweeteners continues to rise, food manufacturers are exploring innovative alternatives to traditional sugars. Allulose syrup is emerging as a preferred choice for formulators aiming to reduce sugar content while maintaining taste and texture. But how does allulose syrup compare to maple syrup, honey, and traditional sugar? Let’s take a closer look at the benefits and differences to help manufacturers make the best choice for their products.
Allulose syrup is particularly beneficial for manufacturers developing reduced-sugar and keto-friendly products. It can be successfully incorporated into:
Syrups & sauces: Low-calorie alternatives to honey, maple syrup, and sugar-based dressings
Yes! Allulose syrup provides a clean, sugar-like sweetness but with 70% of the sweetness of sugar.
Unlike erythritol, allulose does not have a cooling effect and is better tolerated in high doses, reducing digestive discomfort.
Yes, but since it is 70% as sweet as sugar, you may need to adjust formulations accordingly.
Yes, allulose is a naturally occurring rare sugar found in fruits like figs and raisins.
