It has a sweetness close to that of sucrose and only 10% of its calories. It took five years to finally pass the review
D-allulose has finally arrived.
On June 26, 2025, the National Health Commission of China approved D-allulose and officially announced it as the latest batch of new food ingredients yesterday (July 2), allowing this highly anticipated “star sugar substitute” to finally make a big splash in China. On July 2nd, the popularity index of “allulose” on the wechat platform soared by 4,251.95%.
D-allulose (also known as allulose) is present in small amounts in natural foods such as figs in nature. Its sweetness is approximately 70% of that of sucrose. After being ingested by the human body, most of it is excreted within 6 hours and hardly participates in human metabolism, with extremely low calories. Its sweetness is pure, and its taste and volume characteristics are very similar to those of sucrose. What’s even more excellent is that it is also a functional component beneficial to human health.
Existing animal and human experiments have shown that D-allulose can inhibit the absorption of glucose in the small intestine and improve insulin sensitivity, thereby reducing the peak blood sugar. It can regulate fat metabolism, reduce lipid content in plasma and liver, and decrease fat accumulation, and is considered to have the potential to resist obesity. In addition, D-allulose also has certain antioxidant and anti-inflammatory capabilities.
The characteristics of “deliciousness + health” have made allulose almost an “international superstar” in the sugar substitute industry. Since 2011, allulose has been successively approved in the United States, Japan, South Korea, Australia, New Zealand, Canada and other countries. Since 2020, within three years, the National Health Commission of China has successively accepted applications for D-allulose as a new food ingredient six times, which shows how much attention it has attracted. After five years of waiting, D-allulose is finally available for use.
This time, there is another piece of good news that is expected to further reduce the application cost of D-allulose: The new process – microbial fermentation method – has been approved by the National Health Commission simultaneously with the mainstream enzyme conversion method. This process directly uses glucose and sucrose, which have lower costs, to replace fructose, and the conversion efficiency has reached over 90%. At present, several 100,000-ton capacity projects for allulose produced by microbial fermentation have been launched.
Confectionery, beverages, dairy products, baking, condiments…… In a wide range of application fields, can D-allulose recreate the popularity of erythritol in 2021 and reshape the landscape of the sugar substitute industry?
Post time: Dec-17-2025