Allulose, a sweetener sold in the US. Photo: Shutterstock
South Korea has become a leading testing ground for the introduction of allulose, an innovative sweetener that has the potential to compete with popular sugar substitutes such as stevia. This new product is being actively tested by both large South Korean companies and local producers, according to Reuters.
Allulose, which is naturally found in figs, kiwi and other fruits, has received regulatory approval in the US and South Korea. It can be found in some products in the US, such as candy and protein bars, but there is limited widespread use of allulose there. In South Korea, allulose has already gained considerable popularity and can be purchased in supermarkets for around 10,000 won ($7.26) per 700 ml.
Although allulose is about four times more expensive than regular sugar, it has 70% more sweetness, contains almost no calories and tastes very close to regular sugar. “It’s a sweetener that tastes like regular sugar,” says Renaud Joly, a vegan from France who lives in Seoul.
Investments in production expansion and potential risks
South Korean corporations such as Daesang Corp and Samyang Corp are actively investing in expanding their alulose production capacity. Samyang has already opened a 140 billion won plant capable of producing 13,000 tonnes of alulose per year. In addition, Samyang’s allulose products are already used by Coca-Cola Korea to produce calorie-free drinks.
Despite the optimistic forecasts, experts point to the need for more research on the long-term health effects of allulose, especially given the lack of studies on its safety. The European Union and Canada have not yet approved this sweetener, considering it a new food product whose safety requires additional research. Last year, the WHO issued recommendations against the use of sweeteners for weight management, as some of them may have negative long-term effects.
Aluminium on the global market
According to Grand View Research, the global market for allulose could grow to over $500 million by 2030, which is close to the current performance of the stevia market. According to Park Sung-won, Head of Speciality Food Ingredients at Samyang, the company sees great prospects for allulose and is committed to increasing its availability in the market and consumer awareness of its benefits.
The growing popularity of allulose is driven by its potential benefits for weight management and diabetes, as it can reduce blood glucose response when combined with regular sugar. However, for this product to be widely adopted on the global market, production costs need to be reduced and more scientific data on its safety needs to be obtained.
