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 U.S. Food and Drug Administration to not be counted as sugar in nutrition labels because it does not produce the same physical effects.
Since then, its primary manufacturer has seen a surge of interest from food companies seeking to cater to the large and growing contingent of consumers concerned that added sugar plays a leading role in obesity and disease.
To read the rest of the story, please go to: Chicago Tribune
