Chicago | People looking to cut back on sugar may soon start seeing more of a novel ingredient: allulose, a substitute that tastes and performs much like the real thing but with a tenth of the calories and none of the cavity-causing, insulin-spiking drawbacks. Allulose, considered a “rare sugar”, in April got the blessing of the US Food and Drug Administration to not be counted as sugar in nutrition labels because it does not produce the same physical effects.
Allulose could be ‘breakthrough’ sweetener
