FDA exempts allulose from ‘added sugar’ title

From now on the monosaccharide will continue to be included in the carbohydrate line of the Nutrition Fact and labelled simply as allulose in the ingredients list.

The FDA has published draft guidance allowing the exemption of Tate & Lyle’s allulose from the ‘Sugars’ and ‘Added Sugars’ line of the Nutrition Facts Panel in the US.

Allulose is a low calorie, sweetening ingredient with the same clean, sweet taste you expect from sugar (sucrose). It is one of many different rare sugars that exist in nature in very small quantities. Originally identified in wheat, it has since been found in certain fruits including figs and raisins.

From now on, allulose will continue to be included in the carbohydrate line of the Nutrition Fact Panel (with the negligible caloric impact on % daily value), and labelled simply as allulose in the ingredients list.

This new guidance is the result of a comprehensive nutrition-based review by the FDA in response to Tate & Lyle’s citizen’s petition. Previously, allulose was required to be included in the ‘Sugars’ and ‘Added Sugars’ lines of the Nutrition Facts Panel, even though it is virtually calorie free.

Industry reverberations

The FDA’s decision will clear the way for food and beverage manufacturers in the US to reap the full reward for products incorporating allulose. That is the ability to deliver both calorie and sugar reduction in consumer end products where the ingredient is used.

This decision also supports greater consumer understanding of the true benefits that allulose can bring – without confusing those consumers who pay close attention to ingredient lists and nutritional labels. Research shows that listing an ingredient as a ‘Sugar’ and an ‘Added Sugar’, but having it contribute virtually no calories, is confusing for consumers.

Abigail Storms, VP of Global Strategic Marketing at Tate & Lyle said: “Our regulatory, legal, nutrition and marketing teams have worked with the FDA to show the potential health benefit that Allulose could have for US consumers if labelled in a clear and appropriate way. It’s very rewarding to receive this decision and unlock the great potential that Allulose has to reduce calories in a significant way while delivering great taste and functionality.”

Storms added: “This is a breakthrough in our ability to offer consumer and customer relevant solutions in the face of today’s obesity and diabetes health crises.’

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