Allulose Applications
Six application categories with technical advantages, recommended usage levels, and regulatory status by country. Each page explains why allulose works in that category β from a food science perspective.
Beverages
CSD, tea, sports drinks, flavored water
How allulose is used in carbonated soft drinks, functional beverages, teas, and flavored waters: solubility, sweetness synergy, pH stability, and regulatory status by country.
View Technical GuideβπBakery
Cookies, cakes, breads, pastries
Allulose is the only low-calorie sweetener that undergoes Maillard browning β making it irreplaceable in cookies, cakes, breads, and pastries. Technical guide to baking with allulose.
View Technical Guideβπ¦Frozen Desserts
Ice cream, soft serve, gelato
Why allulose is the preferred sweetener for low-calorie ice cream: freezing point depression matching sucrose, prevention of ice recrystallization, and creamy mouthfeel without the cooling effect of erythritol.
View Technical Guideβπ¬Confectionery
Hard candy, chocolate, gummies
Allulose in sugar-free confectionery: caramelization for hard candy, smooth texture in chocolate, no cooling effect in gummies, and non-cariogenic advantage for dental-friendly claims.
View Technical Guideβπ₯Dairy
Yogurt, flavored milk, protein drinks
Allulose in dairy applications: fermentation-compatible, clean taste in protein-rich systems, stable through pasteurization, and synergistic with prebiotic fibers like FOS and GOS.
View Technical GuideβπNutraceuticals
Protein bars, meal replacements, supplements
Allulose in nutritional products: enabling low net-carb protein bars, improving meal replacement shake texture, and providing functional GLP-1 benefits in supplement formats.
View Technical Guideβ