Tag: Baking with allulose

According to a 2024 study, consumer preference for alternative sweeteners is largely dependent on flavor profile, with many disliking the bitter aftertaste of some popular options. For those seeking the closest match to table sugar, allulose stands out as the sugar substitute closest to the taste of sugar. This article explores why this rare sugar has become a favorite among those looking to reduce their sugar intake without compromising on taste.

Monkfruit and allulose are fundamentally different; one is a fruit extract while the other is a rare sugar. While both serve as zero-calorie sugar alternatives, understanding their distinct origins and culinary properties is crucial for consumers seeking to reduce sugar intake.

In 2019, the FDA ruled that allulose does not need to be listed under total or added sugars on nutrition labels. Liquid allulose is a rare, low-calorie sugar that serves as an excellent, keto-friendly alternative to traditional syrup sweeteners.

According to the FDA, both allulose and monk fruit are generally recognized as safe (GRAS), but they have distinct differences in origin and how they function. This guide explains what's the difference between allulose and monk fruit sweetener, helping you make an informed choice for your health and culinary needs.

According to research, allulose provides about 70% of the sweetness of table sugar. This naturally occurring rare sugar has gained popularity for its promise of a sugar-like taste without the calories or blood sugar impact, leading many to ask: does allulose taste like sugar?. The answer is yes, very similar, but with some notable distinctions.

According to the FDA, allulose contains approximately 90% fewer calories than table sugar. With similar taste and baking properties, many wonder: how does allulose measure up to sugar, and is it a healthier choice for weight management or diabetes control?

Allulose is a rare sugar naturally found in small quantities in figs and raisins that contains 90% fewer calories than table sugar, making it a popular, low-carb alternative. Converting to this sweetener requires understanding its unique properties to achieve the best results in your baking and cooking.

In a clinical study involving increasing doses, about a third of participants reported digestive issues like bloating and pain after consuming a single high dose of allulose. This potential for gastrointestinal discomfort is a key drawback of allulose compared to sugar, especially for individuals with sensitive digestive systems.

A 2025 review on plant-based sweeteners noted that allulose is reported to deliver a more authentic, sugar-like taste than other options. This crucial distinction in flavor and mouthfeel is often the deciding factor for consumers choosing between popular sugar alternatives like erythritol and allulose.

An estimated one in five Americans uses low-calorie sweeteners, and monkfruit and allulose have emerged as two top contenders for health-conscious consumers. The perennial debate over what tastes better, monkfruit or allulose, often comes down to individual preference and intended use, as their unique flavor characteristics define their application.