The Simple Sweetener

The new way to reduce 90% of sugar in any recipe without sacrificing taste for India.

Real sugar. Not sugar-like.

Enabling health & indulgence

Sugar is the backbone of food and beverage products, but in our calorie-laden world, it fuels obesity and disease. Allulose changes this. It is not artificial—a saccharide like sucrose and fructose, without the calories. Discovered in 1991 by Ken Izumori from soil microbes, the Izumoring process makes this rare sugar affordable and sustainable.Next-generation sweeteners meet demand for reduced-sugar products while preserving taste and texture. Sucroless™ harnesses allulose to create indulgent treats. We partner with innovative food brands to supply superior, lower-calorie, nutrient-dense products for discerning customers.If this is missing from your shelf, we would love to work with you.

One sweetener. For any recipe.

Why allulose works

Among 16 sugar substitutes tested, allulose excels in taste, functionality and health. This rare monosaccharide, fructose's C-3 epimer, mimics sugar at low metabolic cost: 70% sucrose sweetness, 0.4 kcal/g and negligible glycemic index. It browns and caramelises when heated, unlike erythritol, which crystallises oddly. Blended with steviol glycosides and monk fruit, Sucroless™ yields rounded sweetness sans aftertaste.Replacements must offer bulk, browning and binding while preserving taste—vital for 81% of consumers. Allulose launches rose 40% from 2022 to 2024, with benefits including browning and gut health.

A comparison table highlighting three critical metrics based on a psychophysical study1

SweetenerSweetness Potency (vs Sucrose at 10% w/v)Calories (kcal/g)Sweetness Growth Rate
Sucroless™~1.0-2.0×0.4~1.2-1.3
Sucralose258×0.00.65
Stevia (RebA)253×0.00.71
Aspartame121×4.00.84
Monk Fruit (Luo han guo)144×0.00.70
Xylitol1.01×2.51.30
Maltitol0.89×2.71.42
Erythritol0.75×0.21.45

Based on Nutrients Wee et al.1

Sucroless™ Allulose Sweeteners

Choose Precision for 1:1 sugar substitution when bulk matters, or Daily for double intensity at half the price. Both are enzymatically derived from sugar - like hyaluronic acid or select cheeses - ensuring safety and reliability. Naturally in figs and other plants, allulose mimics sugar for rich ice cream, chewy sweets and smooth syrups.Key advantages:
Sweetness growth matches sucrose (1.31), for proportional rises with concentration, unlike high-intensity sweeteners’ flat responses. Calories stay minimal, with near 1:1 potency to sugar, easing reformulations.
The blend merges allulose’s sucrose-like response with stevia and monk fruit’s zero calories, for better results in bakery, dairy and confectionery.

01.
Browns like
sugar

02.
Caramelises
like sugar

03.
Rich, scoopable
ice cream

04.
Reduce sugar in any recipe

Applications across categories

Baked goods
Enable excellent browning via Maillard reactions but can accelerate rapidly, so use lower oven temperatures and blend with fibers or sucrose for structural integrity.Mithai
Get authentic sweetness whilst maintaining syrup integrity and moisture balance without crystallisation in milk-based preparations like rasmalai and gulab jamun.Dairy products
Sweeten ready-to-drink applications such as chocolate milk, preserving clean taste and mouthfeel without affecting texture or shelf life, with minimal glycaemic impact, increased nutrient density.Frozen desserts
It acts as a freezing point depressant for smooth textures, with no cooling effect.Syrups and sweet sauces
It resists crystallisation, maintains consistency, and caramelises quickly under careful temperature monitoring.

Real reductions in practice

ApplicationSugar ReductionCalorie Savings
Baked Goods
(Muffin)		50% reduction25% less calories
Frozen Desserts
(Ice Cream)		100% replacement42% less calories
Mithai
(Rasmalai)		65% reduction-47% less calories
Beverages
(Chocolate Milk)		100% replacement53% less calories
Sauces
(Ketchup)		100% replacement95% less calories

Use our trial sugar reduction calculator

Optimal for baked goods (e.g., muffins): ≤50% reduction to maintain texture.

"We ran some trials with the Sucroless™ Allulose earlier this week. Cake has come out fantastic! Hrithik took a lot of cakes. Loved them."

Radhieka, Fitness Bakery, Mumbai

"Allulose tastes great. Sanjeev,
let me know when we can buy
1 kg allulose, customers
keep liking it."

Tara , Bombay Bizarre Bakery

"Sucroless™ Allulose is a low-calorie... sweetener that mimics sugar's taste but with no impact on blood sugar, making it ideal for diabetics."

Shashikant Iyengar, Expert Metabolic Health Coach

"It really is close to sugar with no aftertaste, We used to use erythritol and stevia mixed. Little less sweet but enough to enjoy these sweet balls."

Satyajit Dash,
Cardio-metabolic Coach

The sugar problem

Indulgence sells

Nearly three-quarters of consumers find sweet snacking appealing, yet over 60% consider healthfulness in buying decisions. In Asia and America, allulose powers products from Korean ketchup to Coca-Cola's reduced-sugar drinks. Each calorie consumed delivers more protein, calcium and vitamins. Products become more efficient at meeting nutritional needs - a standard metric endorsed by health organisations globally.Sucroless™ enables manufacturers to meet this demand without the drawbacks of alternatives like erythritol. Allulose is, since 2019, the most used sweetener in new products in Asia and growing globally.

Pros & Cons of 16 sweeteners

Formatted Content
Nutritive Sweeteners (Saccharides)

Rationale:

1. Sucrose (Regular Sugar)

Pros: Perfect bulking properties, excellent browning and caramelization, familiar taste, widely available, cost-effective, provides structure in baking.

Cons: High calories (4 kcal/g), high glycemic impact, contributes to obesity and diabetes, dental issues

2. Fructose

Pros: 1.5x sweeter than sucrose, excellent browning properties, maintains moisture in baked goods.

Cons: High calories (3.7 kcal/g), strongly linked to metabolic syndrome and fatty liver, expensive.

3. Dextrose (Glucose)

Pros: Provides bulk, good fermentation properties for yeasted breads, readily available.

Cons: High calories (3.4 kcal/g), very high glycemic index (100), less sweet than sucrose (75%)

4. Allulose

Pros: 70% sweetness of sucrose, nearly zero calories (0.2 kcal/g), excellent browning, anti-diabetic effects, bulking, caramelisation, texturisation, crystalline, preservative, osmotic potential of sucrose.

Cons: Expensive, limited availability, may cause digestive issues at high doses, 30% less sweet requiring more volume.

5. Palatinose (Isomaltulose)

Pros: Low glycemic index (32), anti-diabetic benefits, provides bulk, natural origin.

Cons: Requires higher concentrations for equivalent sweetness, high calories (4 kcal/g), expensive.

Sugar Alcohols (Polyols)

Rationale:

6. Erythritol

Pros: Nearly zero calories (0.2 kcal/g), zero glycemic index, excellent for diabetics, heat-stable for baking.

Cons: Only 60-70% sweetness of sucrose, doesn't brown or caramelise, can turn frozen deserts icy, doesn't dissolve well in baking and cause grittiness especially in cheesecakes, cooling effect, can cause digestive issues.

7. Xylitol

Pros: Same sweetness as sucrose, dental benefits, provides bulk, similar baking properties to sugar.

Cons: Moderate calories (2.5 kcal/g), laxative effects, toxic to dogs, expensive.

8. Maltitol

Pros: Very similar to sucrose in taste and bulk, 60% fewer calories, good baking performance.

Cons: Moderate calories (2.7 kcal/g), significant laxative effects, glycemic index of 36.

9. Sorbitol

Pros: Provides bulk, retains moisture, cost-effective among sugar alcohols.

Cons: Strong laxative effects, only moderately sweet, moderate calories (2.5 kcal/g).

10. Mannitol

Pros: Low calories (1.5 kcal/g), provides bulk, pharmaceutical grade available.

Cons: Pronounced laxative effects, less sweet than sucrose, expensive.

Artificial Non-Nutritive Sweeteners

Rationale:

11. Aspartame

Pros: Zero calories, 200x sweeter than sucrose, cost-effective, widely available.

Cons: Breaks down with heat (unsuitable for baking), bitter aftertaste, phenylketonuria concerns, no bulk.

12. Sucralose

Pros: 600x sweeter than sucrose, heat-stable for baking, zero calories, neutral taste.

Cons: Very expensive, no bulking properties, may degrade at very high temperatures, potential gut microbiome effects.

13. Acesulfame-K

Pros: Heat-stable for baking, 200x sweeter than sucrose, cost-effective, zero calories.

Cons: Metallic aftertaste, lower peak sweetness than sucrose, no bulk, limited solubility.

Natural Non-Nutritive Sweeteners

Rationale:

14. Stevia (Rebaudioside A)

Pros: Zero calories, natural origin, 300x sweeter than sucrose, heat-stable.

Cons: Pronounced bitter/licorice aftertaste, expensive, inconsistent sweetness intensity, no bulk.

15. Monk Fruit (Luo Han Guo)

Pros: Zero calories, 150-200x sweeter than sucrose, natural origin, antioxidant properties.

Cons: Very expensive, limited availability, may have aftertaste, no bulking properties.

Blends

Rationale:

16. Sucrose-Allulose Mixture (50:50)

Pros: Nearly identical to sucrose in all properties, 50% calorie reduction, excellent baking performance, anti-diabetic benefits.

Cons: Still moderately high calories (2.1 kcal/g), expensive due to allulose component, limited commercial availability.

The research shows that sucrose-allulose mixtures, maltitol, and xylitol performed most similarly to sucrose across all baking parameters while providing significant calorie reductions.

Does baking differ with Sucroless™?

Allulose browns faster than sugar—reduce oven temperature by 25–50 °C and cover baked goods to prevent over-browning.

Will Sucroless™
crystallise?

No - allulose does not crystallise, which simplifies high-temperature work such as sweet-making.

What makes allulose different from other sweeteners?

Allulose is a sugar. It delivers 0.4 kcal/g (versus sugar's 4.0 kcal/g), does not raise blood glucose or insulin levels, and is absorbed but not metabolised.

In 5 years we will find out
something wrong?

Allulose has been used widely in Japan and Asia for 20+ years. Japanese food authorities have very high standards. No adverse effects ever reported.

20+

Years of use in Japan

24g

Sugar saving per serving

Partner with us

The goal is to replace 10,000 tons of sugar in India which is 40 billion calories

Reformulation trials often waste time on unstable alternatives. Sucroless™ cuts sugar by 20–100% whilst preserving taste, backed by two decades of use in Japan and published glucose-reduction data.For Indian manufacturers, it offers a route to cutting sugar and gaining market share in the growing intersection of indulgence and health.What to expect when working with us:
Please fill out the form or call us, we will revert with optimal suggestions. Then we can agree on a lab/batch trial and free samples and get to market quickly. In our experience, reformulation times are cut drastically with Sucroless™.

See what the world is saying about allulose:

South Korea's big bet on allulose

Read the article

Does Allulose Appeal to Consumers?

Read the article

Indian Cardiologist suggests allulose

Read the article

For partnerships or to learn more
about our technology..

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