👉 Regulatory Breakthrough: China’s Strategic Green Light
In July 2025, China’s National Health Commission (NHC) approved D-Allulose as a novel food ingredient, allowing use in beverages, baked goods, confectionery, and dietary supplements (≤20g/day; not recommended for infants or pregnant individuals).
This brings China in line with markets like the U.S. (FDA GRAS), Japan, Mexico, and Australia, enabling harmonized global scale-up for food brands.

👉 Allulose: The Versatile Sweetener for Clean-Label Reformulation

√ Low Calorie & Glycemic Impact:
~90% fewer calories than sucrose (0.4 kcal/g vs. 4 kcal/g) with a negligible glycemic index — supporting blood glucose and weight management goals.
√ Functional Equivalence to Sugar:
Performs similarly in structure: browning, moisture retention, and freezer-point depression — ideal for ice cream, bakery, and ready-to-drink applications.
√ Superior Flavor Profile:
~70% the sweetness of sucrose, with no bitter or licorice aftertaste — a clean base to offset high-intensity sweeteners like stevia.
√ Process Stability:
Maintains integrity in acidic (pH 2.5–6) and high-heat environments (≤99°C); shelf-stable in beverage matrices for 6+ months.

👉 North American sales grew 164.2% YoY (2022); global allulose market projected to reach $750M by 2032 (CAGR 47.15%)

👉 China’s Emerging Strength: Allulose Supply at Scale
√ Cost Innovation: Dual-enzyme production systems (135g/L yield) offer ~30% cost reduction vs. conventional methods
√ Export Compliance: Major producers maintain FDA/EMA dossiers to streamline cross-border approvals
√ Sustainable Operations: Non-GMO corn/beet sourcing and solar-powered plants align with EU Green Deal goals

👉 Takeaways for Brand Decision-Makers
“Allulose isn’t just a sweetener—it’s a tool for full product reimagination.”
√ For Formulators: Leverage its functionality for keto, diabetic-friendly, low-GI, clean-label claims
√ For Sourcing Managers: Tap into China’s 30,000+ MT production ramp-up in 2025–2026
√ For Marketers: Educate consumers — only 16% recognize allulose as “natural” vs. 67% for agave. Emphasize its fruit-derived origin and metabolic science.
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👉 Need more supply chain insights for the Chinese market? Feel free to contact us anytime.