Allulose: A Low-Calorie Sweetener with Diverse Regulations

Allulose sweetener is a low-calorie sweetener that is naturally occurring in small amounts in wheat, fruits such as raisins and dried figs, and in other sweet foods such as brown sugar and molasses. It can also be manufactured. Allulose has a chemical structure similar to other sugars, but it is not metabolized by the body in the same way as most sugars and does not contribute the same number of calories. Allulose is considered a rare sugar, as it is found in very low quantities in nature.

The regulation of allulose varies by country and region, depending on the classification, approval, and labeling requirements of the sweetener. This article will provide an overview of the current status of allulose regulation in some major markets, such as the United States, Canada, Europe, and Asia.

United States

In the United States, allulose is approved and available as a food ingredient. The Food and Drug Administration (FDA) has deemed allulose to be “generally recognized as safe” (GRAS) to consume and has issued guidance for its declaration on the Nutrition Facts label. According to the FDA, allulose must be included in the amount of Total Carbohydrates, but it can be excluded from the amount of Total Sugars and Added Sugars on the label. The FDA also allows manufacturers to use a caloric value of 0.4 calories per gram (kcal/g) for allulose, instead of the standard 4 kcal/g for sugars, to calculate the caloric contribution of allulose on the label. The FDA’s guidance is based on scientific evidence related to the cariogenic potential, metabolism, and caloric value of, and glycemic response to, allulose.

Canada

In Canada, allulose is not on the list of permitted sweeteners and is not allowed to be used as a food ingredient. However, Health Canada is currently reviewing a submission for the approval of allulose as a novel food and a food additive. A novel food is defined as a food that has not been previously consumed in Canada, or that has been modified by a process that has not been previously used for food. A food additive is defined as a substance that affects the characteristics of a food and that becomes a part of the food or affects its characteristics as a result of its use. Health Canada’s approval process involves a safety assessment and a consultation with stakeholders before issuing a decision.

Europe

In Europe, allulose is not approved and not available as a food ingredient. Allulose needs to be approved as a Novel Food by the European Commission before it can be marketed in the European Union. A Novel Food is defined as a food that was not used for human consumption to a significant degree within the European Union before May 15, 1997. The Novel Food approval process involves a scientific evaluation by the European Food Safety Authority (EFSA) and a risk management decision by the European Commission and the Member States. The approval process can take several years, depending on the complexity and quality of the application.

Asia

In Asia, the regulation of allulose varies by country. Allulose is approved and available in some countries, such as Singapore, Japan, South Korea, and Thailand. In Singapore, allulose is classified as a novel food and is permitted for use in various food categories, such as beverages, confectionery, dairy products, and bakery products. In Japan, allulose is classified as a food for specified health uses (FOSHU) and is permitted for use in foods that claim to reduce postprandial blood glucose levels. In South Korea, allulose is classified as a natural sweetener and is permitted for use in various food categories, such as beverages, confectionery, dairy products, and bakery products. In Thailand, allulose is classified as a food additive and is permitted for use in various food categories, such as beverages, confectionery, dairy products, and bakery products.

Allulose is not approved and not available in some other countries, such as China, India, and Indonesia. In China, allulose is not on the list of approved food additives and is not allowed to be used as a food ingredient. In India, allulose is not on the list of approved sweeteners and is not allowed to be used as a food ingredient. In Indonesia, allulose is not on the list of approved food additives and is not allowed to be used as a food ingredient.

Conclusion

Organic allulose sweetener is a low-calorie sweetener that has potential benefits for health and wellness, such as reducing blood glucose levels, lowering calorie intake, and preventing dental caries. However, the regulation of allulose is not harmonized across different countries and regions, and there are significant differences in the classification, approval, and labeling requirements of the sweetener. Therefore, manufacturers and consumers need to be aware of the current status and future developments of allulose regulation in their respective markets.