We believe everyone deserves accessible, safe and delicious food. It's why our dedicated team of scientists, together with the experts at the University of California, Davis (UC Davis), have unveiled a cost-effective solution for producing allulose – an exceptional and scarce sugar variety – with the potential to transform the way it’s made in large quantities.
What makes producing allulose in bulk a game changer?
Although it’s a naturally occurring sugar, allulose differs from the table sugar (sucrose) we're all familiar with. While it very closely mimics the taste and texture of table sugar, it has a mere 0.4 calories per gram, compared to sugar's four calories per gram. This makes it a promising choice for those looking to cut back on sugar without sacrificing sweetness.
“It’s always exciting to see scientific discovery come to fruition, particularly when it has the potential to provide scalable alternatives for the food industry,” says Janet Dawson, Vice President Global Science and Technology at Mars Snacking. “This new development could enable us to cut out the numerous, costly steps required in the traditional enzymatic conversion processing, allowing for the creation of a lower-calorie, commercially viable sugar alternative.”
How does allulose impact the body?
Unlike regular sugar, allulose doesn't impact blood glucose or insulin levels. It has zero glycemic impact, making it suitable for diabetics and those on low-carb diets. It's well-tolerated, ensuring you can enjoy the sweet taste without any unpleasant side effects.
The only catch? Allulose has been pricier to produce, roughly three to five times more expensive than sugar, which has limited its use in the food industry. That’s where the exciting partnership between Mars and UC Davis comes into play.
The key to this breakthrough lies in a new method that bypasses the numerous (and costly) steps required in the traditional production process. The outcome is a healthier, lower-calorie, commercially viable sugar alternative that has piqued the interest of both the food industry and consumers.
What will it mean to produce bulk allulose?
The implications of this discovery are significant. With a cost-effective method for producing allulose, the potential applications of this innovation span far and wide, from beverages and confectioneries to baked goods and more.
“This is yet another great scientific discovery brought to life through the collaboration between UC Davis and Mars,” says Joel Harris, Senior Director of Science Commercialization for Science & Technology at Mars. “This method will allow the industry to be future-ready to source the best ingredients in an eco-efficient and smart manner, and to explore options for a lower-calorie sugar replacement — for broader usage by the food industry.”
Learn more about the discovery from UC Davis’ news release.(Opens a new window)
