Full sugar functionality.
A tenth of the calories.
The crystalline rare sugar that lets Indian manufacturers cut added sucrose while keeping taste, bulk, browning and freeze-point behaviour intact.
Hello.
We are here to help you reduce sugar effectively and safely in any recipe.
One in three Indian adults meets the criteria for metabolic syndrome. Cutting sugar is the easiest lever in any recipe — if you can do it without losing taste or function.
You are juggling taste, function and cost. Different sweetener systems for different recipes do not work. It is time for a single, predictable system.
Why the industry has been stuck — and how allulose changed it
Most sweetener systems are compromises. They are complex, hard to use, and therefore do not get used. More than 40 years ago the industry faced the same challenge and needed something capable yet straightforward. Ken Izumori developed a commercial process for allulose through enzyme epimerisation. The industry has steadily improved it ever since.
Allulose has been used in Japan for over 20 years across more than 440 products by 157 companies. It is permitted in over 20 countries. It delivers up to 90 % fewer calories than sugar while tasting and performing almost identically. Long-term human studies and two decades of commercial use confirm its safety.
Across categories the same ingredient delivers relative sucrose reductions of 25–100 % of the added portion while preserving the sensory and structural jobs that matter. That turns sugar reduction from a multi-ingredient development project into a near single-ingredient operational change.
We invite you to try Sucroless™. We would be honoured to have you as a customer.
Reformulate any recipe with confidence.
It has all the sweetness, bulking, caramelisation, texturisation, crystalline structure, preservative properties and osmotic potential of sucrose.
Allulose is a monosaccharide. The sweetness rises at the same speed, peaks the same way, and finishes clean - no bitter tail, no cooling effect, no off-notes.
Why this matters for formulators
The body does not metabolise allulose in any significant amount, which is why it carries only 0.4 kcal/g. It offers superior full-sugar functionality beyond sweetness alone - especially valuable in premium RTE categories where erythritol or simple high-intensity blends fall short on mouthfeel or process performance.
This is why allulose is increasingly treated as a next-generation platform ingredient rather than just another sweetener.
Where your product could land
India is moving toward clearer front-of-pack labelling. Some brands are already acting voluntarily. When the rules tighten, the difference between a high-sucrose band and a meaningfully reduced band will be visible on every pack.
The colour scale below is the UK front-of-pack sugars scale for solid foods (the clearest published reference). Red = high (>22.5 g/100 g) · Amber = medium · Green = low (≤5 g/100 g). Allulose is not yet authorised in GB/EU, so this is a measuring stick — not a market claim. In India the final FOPL system is still being decided, including the treatment of allulose as a sugar for labelling; relative sucrose reduction claims remain the safest commercial language today*.
−50 % of sugars
−30 % of sugars
−34 % of sugars
−43 % of sugars
−45 % of sugars
−31 % of sugars
~70 % of added
−21 % of sugars
−40 % of sugars
Ready to see where your SKU can land?
These are real commercial reduction levels. Tell us your category and we’ll show you the arithmetic for your own formula.
Where Sucroless™ sits among sweeteners
Sweeteners can be grouped by physiological impact, caloric load, taste fidelity, and functional behaviour. This framework shows why D-allulose occupies a distinct fourth-generation position.
Sucroless™ vs common sweeteners
| Property | 1st gen Sucrose | 1st gen HFCS | 2nd gen Sucralose | 3rd gen Erythritol | Natural HI Stevia | 4th gen Sucroless™ |
|---|---|---|---|---|---|---|
| Relative sweetness | 100 % | ~100–120 % | ~600 % | ~60–70 % | 200–300 % | 70 % |
| Energy (kcal/g) | 4.0 | 4.0 | 0 | 0.2 | ~0 | 0.4 |
| Maillard browning | Yes | Yes | No | No | No | Yes |
| Bulking / body | 1:1 | Liquid bulk | Needs filler | ~0.7:1 | Needs filler | 1:1 |
| Aftertaste / profile | None / sugar-like | Clean | Minimal | Cooling | Bitter / licorice | None / sugar-like |
| Digestive notes | Standard | Standard | Generally well tolerated | Laxative at high dose | Generally well tolerated | Well tolerated |
| Key regulatory status | Standard | Standard | Approved (many markets) | Approved (many markets) | Approved (many markets) | FSSAI Novel Food (Dec 2025) US-FDA GRAS |
| Typical use approach | Baseline | Baseline / liquid systems | ppm level + bulkers | Partial bulk replacement | ppm level + bulkers | 1:1 sugar swap or 5–10 %+ blend |
Values are indicative industry averages drawn from supplier data and published literature. Final performance depends on specific formulation, pH, process conditions and the exact commercial grade used. Always confirm current regulatory status for your target markets and conduct suitability trials.
The new ‘clean label’
Clean-label through a different lens: Hyaluronic Acid was unknown a decade ago. Today it is a key ingredient in the beauty industry because it works.
For most of the last fifty years, alternative sweeteners have been sold on what they are not: not sugar, not fattening, not glycaemic. The argument was negative.
Allulose is the first that lets food companies make a positive argument. It is a sugar. It tastes like sugar. It works like sugar. It just happens to carry almost no calories.
Why the timing is right for India
The Japanese have used allulose across two thousand SKUs for two decades. American brands such as Chobani, Quest and Magic Spoon have built whole product lines on it. India is now open.
Almost one in three Indian adults has metabolic syndrome. Sugar is the easiest lever in any recipe to address this — and allulose lets you pull it without sacrificing taste or texture.
What you get from Hexicose.
We are a Mumbai-based ingredient distributor with a clear purpose: help manufacturers reduce sugar in any recipe without losing the taste or the process performance they already know. The name Hexicose comes from “hexose” - the family of six-carbon sugars to which Sucroless™ allulose (D-psicose) belongs.
FSSAI approved Novel Food (Form-II, Ref 43/Std/PA/FSSAI/2025)
Production partner - Inner Mongolia
Bulk crystalline allulose - ready to ship
Reduce sugar, not taste.
Terms & Conditions
Standard B2B conditions
Our standard business-to-business terms cover payment, delivery, liability, and returns. Please read them before placing your first order.
Download conditions (PDF)For licensed food business operators only.