SucrolessTM Allulose

Sugar doesn't need to be a problem any more

Sugar’s health and environmental drawbacks are no longer an issue with allulose, a low-calorie, natural sweetener that mimics sucrose’s taste and functionality, produced sustainably from excess sugar.Coming to India in 2025

Nature & Biotechnology

Sugar without the baggage

Traditional cane, corn and maple sugars devour land, water and energy. Other sweeteners require their own end to end supply chain. We start with ordinary sucrose or fructose that are produced in excess globally and, inside a stainless-steel fermenter, guide friendly microbes to rearrange its atoms. The result is allulose: a rare sugar with the same clean taste and mouthfeel of sugar, plus:

  • 90% fewer calories than sucrose with minimal blood sugar impact

  • FSSAI, FSANZ, ASEAN & FDA GRAS status, with clear regulatory pathways

  • Versatile applications across beverages, confectionery, and baked goods

  • Clean label appeal for health-conscious consumers

  • Decades of widespread use in Japan & Korea

Sweet, smooth, and guilt-free

Taste—zero compromise

Consumers reject thin or chemical tastes. Allulose matches sucrose’s clean sweetness and mouthfeel, browns like caramel in the oven, and keeps ice-cream scoopable. Brands using allulose have already cut up to 10 g sugar per 100 ml in colas and halved sugars in bakery—without artificial aftertastes.

  • Full bulk for confectionery

  • Low GI: diabetic-friendly

  • Works in hot-fill, UHT and frozen formats

Lessons from the 'Land that doesn't need Ozempic'

Allulose: Japan’s Sweet Revolution

Japan leads the world in allulose innovation, pioneered in the 1990s by Kagawa University’s Professor Ken Izumori, who developed its efficient production from fructose. Decades of safe dietary use confirm its non-glycaemic profile and negligible side effects, meeting rigorous Japanese safety standards.Widely adopted in desserts, yoghurts, and bakery by the 2010s, allulose mimics sugar’s taste, mouthfeel, and browning while enhancing texture and moisture retention without a bitter aftertaste. With a 15% CAGR driving global growth, Japan’s evidence-based food-tech legacy propelled this rare sweetener’s rise globally, meeting demand for low-calorie, blood sugar–friendly options.

Impact that scales

Better for people, lighter on the planet.

Sugar, wrung from cane, corn, or maple trees, guzzles land, water, and energy—often in surplus, especially in India. Other sweeteners start from scratch with bespoke ingredients. Allulose cuts a smarter path. Using excess sugar, we transform it via a precise enzymatic process in stainless-steel reactors, not fermentation. Specialised enzymes reshape the molecule, just like figs or maple trees, yielding a rare sugar that mimics sucrose’s taste with near-zero calories and a lighter environmental footprint.

Rapid Adoption

Allulose is moving fast from niche to normal.

It shines in indulgent treats—ice-cream, chocolate snacks and doughnuts—because it browns, survives freeze–thaw cycles and provides bulk that polyols and high-intensity sweeteners cannot match. Our aim is to replace 10,000 tons of sugar which is approximately 38 billion calories which is the equivalent of running 14 million marathons. 🏃🏽

"Allulose delivers real-sugar taste with just 0.2-0.4 kcal/g and doesn’t raise blood glucose or insulin.”

— Healthline, Updated September 2024

“The FDA has affirmed allulose as Generally Recognised as Safe (GRAS) for use as a general-purpose sweetener in foods and beverages.”

— U.S. Food & Drug Administration GRAS Notices 400, 498 & 693

"Clinical trials show allulose cuts post-meal blood sugar and improves insulin sensitivity in type-2 diabetes.”

— Nutrients journal, 2024 human-study meta-analysis

We are offering the ability to stretch budgets by blending it with monk fruit and/or stevia reb-M. Regulatory green lights in the United States, Japan, South Korea, Brazil, India and China have opened the floodgates for local launches.With stout binding power, natural humectancy and a near-zero glycaemic load, allulose is becoming the go-to tool for cutting sugar without sacrificing taste or texture.

Reducing sugar is easier than you think

Cut sugar, keep taste—talk to us today.

Whether you are interested in reducing sugar at home, a baker or a food company or even an aspiring Willy Wonka, get in touch with any questions you have or request a call.

Thank you

We will be in touch with you soon.

FAQs and Skeptics

Allulose is a rare sugar, found in trace amounts in figs and maple syrup, that offers the taste of sugar with 90% fewer calories. It’s absorbed but not fully metabolised, so it has a minimal glycaemic impact—a compelling option for those cutting sugar, calories, or blood glucose spikes.

• 70% as sweet as sucrose, clean taste
• 0.2–0.4 kcal/g: calorie savings vs. sugar
• Near-zero glycaemic index—safe for most diabetics
• Functions and browns like sugar in recipes
• FDA GRAS status, widely used in Japan/Korea
• May cause temporary GI discomfort if over-consumed

Allulose blends seamlessly with sugar for cleaner sweetness and structure. It enables deep-sugar reduction in cola, cereals, and bakery—without the thinness or after-taste of polyols or stevia-only blends. It also supports proper browning and is suitable for hot-fill, UHT and frozen processing.

Allulose blocks some carbohydrate absorption and promotes glucose use in the liver. It activates pathways linked to improved blood sugar control and lower fat storage, helping support metabolic health beyond its sweetening role.

• Helps lower blood sugar after meals
• Aids weight and fat reduction (backed by trials)
• May improve liver health and insulin sensitivity
• Not fermented by oral bacteria (tooth friendly)
Note: While these results are promising, large-scale human studies are ongoing.

Used without safety issues for 20+ years in Japan and South Korea. US FDA has issued “no questions” letters for multiple food and beverage uses.

• “Will I notice a taste?” – Allulose’s flavour is nearly indistinguishable from sugar.
• “What about texture?” – It brings bulk and mouthfeel, unlike stevia or polyols.
• “Is it artificial?” – No, it’s a rare sugar found in plants and produced by nature-inspired enzymes.
• “Can I use it every day?” – Yes, though very high intakes may cause mild digestive upset in some individuals.

Healthline, “What is Allulose?,” 2024
Nutrients, “Allulose and Blood Glucose,” 2024
US FDA, “GRAS Notices 400, 498 & 693”

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