Leading US-Based Allulose Producers
Several companies play significant roles in the production and supply of allulose within the United States. While the manufacturing process for commercial-scale allulose was pioneered in Japan, key American corporations have since developed their own efficient methods and expanded their market footprint.
Tate & Lyle
One of the most prominent names in the US allulose market is Tate & Lyle, a global provider of food and beverage ingredients. The company was among the first to establish commercial-scale, cost-efficient allulose production, opening a factory in Loudon, Tennessee, in 2016 to produce allulose syrup. Tate & Lyle's expertise in specialized ingredients and its established supply chain make it a major supplier for many food and beverage manufacturers in the US and globally.
Ingredion Incorporated
Ingredion is another global ingredient solutions company that supplies allulose to the US market. Their allulose is derived from corn fructose using an enzymatic conversion process. Ingredion focuses on offering a range of ingredient solutions that address consumer trends like sugar reduction and clean labels, positioning allulose as a key offering for food and beverage reformulations.
Bonumose LLC
Bonumose is a Virginia-based company focused on the development of affordable, healthy rare sugars. The company has secured patents for a unique, streamlined enzymatic process that converts maltodextrin (derived from starch) directly into allulose with high yields. This innovative technology allows Bonumose to start with a less processed feedstock, which is expected to lower production costs and increase the availability of allulose globally.
Heartland Food Products Group
Known for its consumer-facing brands like Splenda, Heartland Food Products Group is also a player in the allulose market. While their primary brand is known for sucralose, the company also markets allulose products to meet the growing consumer demand for zero-calorie sugar alternatives that are popular in keto and low-carb diets.
Global Players with a Strong US Presence
Beyond domestic manufacturing, several international companies are integral to the US allulose supply chain, exporting their products or operating through distribution networks.
Samyang Corporation
Samyang Corporation, a major South Korean manufacturer, is a significant global producer of allulose. In 2024, the company launched a new, large-scale allulose production plant in Ulsan, South Korea, to meet increasing global demand, including from the US market. This expansion strengthens the allulose supply chain and ensures greater availability for food and beverage manufacturers in North America.
Matsutani Chemical Industry Co., Ltd.
Matsutani, a Japanese company, is also a key player in the rare sugar market and was involved in the early development of enzymatic production methods. Matsutani provides allulose to the US market, often through distributors, leveraging its long-standing expertise in food ingredients.
The Allulose Production Process Explained
Commercial allulose is not harvested from figs or raisins, where it exists in trace amounts. Instead, manufacturers follow a multi-step process to produce it at scale, primarily using corn as a starting material.
- Starch Processing: Corn is processed to produce corn starch, which is then broken down into glucose through enzymatic processes.
- Isomerization: The glucose is converted into fructose using D-glucose isomerase.
- Epimerization: The crucial step is the enzymatic conversion of fructose into allulose. This is done with a specialized enzyme, most commonly D-allulose 3-epimerase (or D-psicose 3-epimerase), which catalyzes the isomerization of fructose to allulose.
- Purification and Crystallization: The resulting allulose solution is then purified to remove unreacted sugars and enzymes. This is often accomplished through chromatography, ion exchange, and decolorization steps. The purified solution is then crystallized to produce the final powdered or crystalline allulose product.
Comparison of Allulose to Other US Sweeteners
This table outlines the key differences between allulose and other common low-calorie sweeteners available in the US.
| Feature | Allulose | Stevia | Erythritol | Sucralose |
|---|---|---|---|---|
| Taste Profile | Clean, like sugar; ~70% as sweet | Intense sweetness, possible aftertaste | Clean, cooling aftertaste | Intense sweetness, can have chemical aftertaste |
| Caloric Value | ~0.4 kcal/g (negligible impact) | Zero calories | Zero calories | Zero calories |
| Effect on Blood Sugar | Minimal to no effect | Minimal to no effect | Minimal to no effect | Minimal to no effect |
| Source | Rare sugar, from corn fructose | Plant-based (Stevia rebaudiana) | Fermented from glucose | Chemically modified from sucrose |
| Typical Cost | Higher due to complex production | Varies, but generally competitive | Lower than allulose, cost-effective | Very cost-effective |
| Best for Baking? | Browns and caramelizes, holds moisture | No bulk or browning, can be combined with other ingredients | Can have a grainy texture in baked goods | Good stability for baking |
Conclusion
While allulose is a rare sugar that occurs naturally in some foods, its commercial production for the US market relies on large-scale enzymatic conversion processes. Key American manufacturers like Tate & Lyle, Ingredion, and Bonumose lead the domestic production effort, supported by global suppliers such as Samyang and Matsutani. The US market's growth is driven by health-conscious consumers and the keto diet, with the FDA recognizing allulose as a GRAS substance. As production technology advances, companies are focused on improving efficiency and reducing costs, making this low-calorie sweetener a more accessible ingredient for a wide range of food and beverage products. For the food industry, allulose offers a compelling alternative to traditional sugar, providing a familiar taste and functional properties without a significant caloric or glycemic impact.
Further information on FDA regulations for allulose can be found on the agency's website.
