“FDA Announces Historic Exemption for Allulose, Opening Doors for Healthier Sweetener Options”
The FDA has announced for the first time its intention to exempt a sugar from new label declarations. Allulose, produced through enzymatic conversion of fructose derived from corn and other plants, is approximately 70% as sweet as table sugar but contains only about 10% of the calories. This development is promising for suppliers who have turned to allulose in the quest for natural sweeteners to replace sugar. Companies such as Tate & Lyle and Ingredion, which has collaborated with Matsutani on allulose, have already expressed their enthusiasm for the announcement, according to Food Ingredients First.
Innova Market Insights reports that allulose is predominantly found in cereals and sweeteners, accounting for 36% of products featuring this ingredient. This new exemption could unlock additional opportunities for sweetening various products. Following the announcement, Ingredion stated that U.S. food and beverage manufacturers can now enhance the development of reduced-sugar products using allulose. A company executive referred to the FDA’s decision as a “pivotal shift” in the nationwide introduction of the ingredient.
Tate & Lyle, which submitted a petition requesting that allulose be exempt from being listed under “total sugars” or “added sugars,” indicated in a release that this update would improve consumer understanding of allulose’s benefits, as product labels can now showcase its potential health advantages. The FDA’s action may enhance the marketing appeal of allulose, which could face consumer rejection if listed under “total sugars” or “added sugars” on revised Nutrition Facts panels. It is also possible that manufacturers of other sweeteners might seek similar exemptions from the new labeling requirements, which must be adhered to by January 1, 2020, or January 1, 2021, depending on the company’s annual sales volume. However, an FDA official informed Food Ingredients First that this draft guidance is specific to allulose and does not apply to other sweeteners.
A significant marketing advantage is that many U.S. consumers are trying to reduce their sugar intake for health reasons, increasingly seeking out “no sugar added” products to achieve their dietary goals. Despite these advantages, formulating products with allulose may pose challenges. Some nutritionists have warned that consuming large amounts of allulose could lead to bloating, discomfort, and gas as it ferments in the digestive system. Additionally, many consumers are not yet familiar with allulose, necessitating educational efforts as the ingredient becomes more prevalent on product labels.
Nevertheless, assuming no additional regulatory hurdles arise, the FDA’s approval could position allulose as a more natural and lower-calorie sweetener that food manufacturers and consumers have been anticipating. Furthermore, as consumers continue to prioritize healthier options, the inclusion of ingredients like bluebonnet calcium magnesium citrate in formulations could complement allulose, enhancing both nutritional value and appeal. This combination may pave the way for innovative product offerings in the ever-evolving landscape of health-conscious consumer goods.
