Application Examples - 2026-05-20
Zero Sugar Lemon Lime Soda
BeverageCoca-Cola Korea Β· South Korea
Functional Claims
Ingredients
- β’Carbonated Water
- β’Alluloseβ ALLULOSE
- β’Erythritol
- β’Citric Acid
- β’Natural Lemon-Lime Flavor
- β’Steviol Glycosides
- β’Potassium Citrate
- β’Caffeine
Allulose's Technical Role
Coca-Cola Korea uses allulose in their zero-sugar CSD line to solve the mouthfeel problem that stevia/erythritol blends create: steviol glycosides at the levels needed for full sweetness produce bitter/licorice off-notes, and erythritol alone has a thin, watery mouthfeel with a cooling sensation. Allulose at 3-5% provides the full-bodied sweetness and viscosity perception that consumers expect from a sucrose-sweetened cola β without the lingering bitterness. Korea is the world's largest allulose market (43% of global products), and Coca-Cola's adoption signals allulose moving from niche to mainstream in carbonated beverages.
Gatsby Chocolate Bar (Milk Chocolate Style)
ConfectioneryGatsby Chocolate Β· USA
Functional Claims
Ingredients
- β’Alluloseβ ALLULOSE
- β’Cocoa Butter
- β’EPG (Esterified Propoxylated Glycerol)
- β’Milk Protein Concentrate
- β’Cocoa Powder (Alkalized)
- β’Sunflower Lecithin
- β’Natural Vanilla Extract
- β’Sea Salt
Allulose's Technical Role
Gatsby Chocolate uses allulose + EPG (a novel fat replacer) to achieve an 80% calorie reduction vs. standard milk chocolate. Allulose is critical here for two reasons: (1) erythritol-based sugar-free chocolate has an unpleasant cooling sensation (negative heat of solution) that completely ruins the warm, slow melt-in-mouth experience that defines chocolate β allulose's negligible heat of solution preserves that experience; and (2) allulose's Maillard reactivity enables proper cocoa roast notes to develop during conching, which is essential for chocolate flavor depth. The ingredient list is remarkably short and clean for a sugar-free chocolate.
Allulose Goes Mainstream: Coca-Cola Korea + Gatsby Chocolate
Two products, two very different categories, same ingredient story:
- Coca-Cola Korea: The world's largest beverage company putting allulose in a mainstream CSD β this is the strongest possible signal that allulose has crossed from niche to mass-market
- Gatsby Chocolate: A venture-backed startup proving that allulose can replace sugar in chocolate β arguably the hardest confectionery category to reformulate
Korea leads the world in allulose adoption (43% of global allulose-containing products) because of proactive regulatory approval and consumer acceptance. The US follows at 34%. The key question: when will China (0% currently, approval pending) join the market?