삼양사 Samyang Specialty

Stevia extracts have gained in importance in the sugar reduction category for more than a decade. Allulose, a “rare sugar,” has become a rising star over the past year or so. Yet the two sweeteners generally do not compete against each other and instead work in tandem.

“(Allulose) is a remarkable complement to stevia sweeteners in food formulations,” said Jim Carr, director, global ingredient technology, sweeteners, Tate & Lyle, in a presentation at ShIFT20, an Institute of Food Technologists’ virtual event held in July. “Allulose allows stevia to reach higher sugar reduction levels, and it improves taste quality and can reduce overall sweetener costs.”


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