Press Release

Ingredient Companies Create Consortium to Put Allulose on European Menus

November 29, 2021 | press release, allulose

Influential food ingredients companies join forces

  • Allulose is a naturally derived rare sugar with just 10% of the calories of standard sugar
  • Several influential food ingredients companies joined forces to prepare and submit a joint application to the European Commission and the UK Food Standards Agency for the authorization of allulose as a novel food ingredient
  • With approval, allulose could provide an alternative to many sugars in the European food market and provide support in efforts to achieve industry sugar reduction goals


WESTCHESTER, Ill., U.S. – Nov. 29, 2021Cosun Beet Company, Ingredion Incorporated, Matsutani Chemical Industry and Samyang Corporation today announced a new consortium to help bring to the EU and UK markets allulose and support its nutritional labelling as a carbohydrate. The new consortium is called the Allulose Novel Food Consortium (ANFC). Companies seeking approval of allulose in Europe who are interested in joining the consortium are encouraged to contact the ANFC.

Allulose is authorized as a food ingredient in many countries worldwide, including Japan, Mexico, Singapore, South Korea, and the U.S. It is also under regulatory evaluation in several other countries and regions. In addition, allulose is FEMA (Flavor Extract Manufacturers Association) GRAS (Generally Recognized As Safe) for use as a flavoring in beverages and milk products.

ANFC’s members believe that a single, joint, proprietary European Union (EU and UK) novel food application could accelerate the approval process, providing time and cost savings for members. In addition, members anticipate that approval of allulose as a novel food ingredient would benefit European and global food industries because of its potential as much more than just a low-calorie sweetening ingredient. EU regulatory approval would also be very influential to other international food regulators bringing this novel food ingredient to the market. The development of reduced-calorie/reduced-sugar foods could also support any government policies for sugar reduction.

ANFC’s next goal is to petition for the exemption of allulose from sugar labelling in the EU/UK market, as per the situation in the U.S. and South Korea.

“Formation of the Allulose Novel Food Consortium is an exciting step forward towards accelerating more widespread use of allulose in Europe," said Shigehiro Hayashi, Matsutani Chemical and ANFC. "With our members combined knowledge and expertise in the science of healthy food and beverage ingredients, we aim to enable allulose to reach its true potential and recognize that this could help in achieving a reduction in calorie intake – a major public health initiative."


For further information about joining the ANFC: Shigehiro Hayashi, Matsutani Chemical,


Samyang Corporation is a leading South Korean manufacturer of food ingredients ranging from traditional commodities to highly functional specialty ingredients such as allulose and dietary fibers.

Matsutani Chemical Industry is a Japanese leading producer of modified starch products, dietary fiber products

Ingredion Incorporated is a leading global ingredient solutions provider serving customers in more than 120 countries. The Company turns grains, fruits, vegetables and other plant-based materials into value-added ingredient solutions for the food, beverage, animal nutrition, brewing and industrial markets.

Cosun Beet Company is a European leader in sugar beet processing, producing sugar (specialties) and developing innovative solutions, such as plant-based proteins, biobased homecare products and green energy



A natural sugar

Allulose is one of the rare sugars, a monosaccharide that is usually only found in small quantities in wheat, fruit, including raisins, figs, as well as in other foods, such as molasses, maple syrup, and brown sugar. It was first identified in wheat in the 1940s. It can, however, be produced in large quantities through the use of enzymes from corn, sugar beet or other carbohydrate sources.

Tastes like sugar

Allulose provides about 70% the sweetness of regular sugar (sucrose) and has a similar taste profile. It also has similar functional properties including bulking, browning, freeze-point depression, mouthfeel and texture. In addition, allulose does not crystallize in dairy products.

Low in calories

Scientific studies have shown that allulose contributes 0.4 calories per gram, i.e. only 10% of the calories of sugar. In some countries, including South Korea, Singapore1 and Japan,2 it is classified as ‘zero calories’.

Labels with ease

In the United States, Columbia, and South Korea, it is not classified as a sugar for nutritional labelling purposes. The U.S. Food and Drug Administration (FDA) advises that allulose can be excluded from specification of the total sugars and added sugars on nutritional labeling, but still included in the amount of total carbohydrates.

Already approved in many countries

Allulose is already authorized for distribution and consumption as a food ingredient in many countries, including Japan, Mexico, Singapore, South Korea, and the U.S. It is also under regulatory application approval in several other countries and regions.

In addition, allulose is FEMA (Flavor Extract Manufacturers Association) GRAS (Generally Recognized As Safe) for use as a flavoring in beverages and milk products. 3


1. Speech by Mr. Chee Hong Tat, Minister of State for Health, Ministry of Health, Singapore, 2017

2. Consumers Affairs Agency, Government of Japan, 2019

3. GRAS 29 Flavoring Substances, Flavor and Extract Manufacturers Association

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