Tag: Monkfruit vs allulose

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.

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.