Quest Nutrition · USA

Quest Nutrition uses allulose as a key sweetener in their protein bars to achieve a low net-carb profile (typically 4g net carbs per bar) while maintaining authentic candy-bar taste and texture. Unlike erythritol which can cause a cooling sensation and grainy texture, allulose provides smooth sweetness and helps the coating and base achieve the right chewiness. The FDA's 'not added sugar' ruling on allulose allows Quest to exclude it from the added sugar declaration, making the clean nutritional panel possible.

N!CK'S · Sweden / USA

N!CK'S uses allulose as a primary bulking sweetener in their light ice cream range (280-370 calories per pint vs. 1,000+ for regular). Allulose depresses the freezing point similarly to sucrose, preventing hard, icy texture — this is critical because erythritol alone in frozen desserts recrystallizes into gritty particles. Allulose also contributes to the creamy mouthfeel without adding significant calories, and its clean sweet taste doesn't mask the dairy and flavor notes.