Today’s consumers are more wary of sugar substitutes—and less forgiving of any that do not deliver the flavor and texture experience of real sugar: A recent Mintel survey revealed that nearly six in 10 consumers found sugar substitutes to have an “unappealing aftertaste.” And almost half divulged that alternative/artificial sweeteners triggered digestive issues.2
The natural sweetener allulose is finding increasing favor among food and beverage makers for its ability to meet these seeming “Catch-22” consumer demands for sucrose-like flavor and performance but with a mere 1/20th-1/10th the caloric impact.
