Food ingredient manufacturer DAESANG set to start production of Allulose in May

SOUTH KOREA – DAESANG, a global food and food ingredient manufacturing company, has succeeded in implementing sugar reduction technology in various product lines and plans to expand its new plant in May 2023 to start production of ‘Allulose’, its low-calorie alternative sweetener.

Allulose, rare sugar found in a natural source such as raisins and figs, has nearly zero calories but provides good texture and sweetness similar to sugar.

The company said it developed a highly efficient allulose production technology after 10 years of research starting in 2013 based on its unrivaled technology.

Among various functional sweeteners, allulose is the ‘naturally created zero-calorie sweetener, and it is emerging as a next-generation alternative sweetener that may lead to the market where the need for healthy sweetness instead of sugar is being emphasized.

The global allulose market size was valued at US$95.4 Million in 2021 and is projected to reach US$308.2 Million by 2032, growing at a CAGR of 11.7% from 2022 to 2032.

Accordingly, North America is expected to dominate the global market, and it is anticipated that it will continue to grow at the highest rate throughout the forecast period. The United States and Mexico are anticipated to dominate the North American allulose market.

Demand for functional ingredients such as allulose, which gives health advantages without sacrificing the flavor or sensory quality of food products, is increasing as the market for functional foods and convenience meals develops.

The allulose market is developing as a result of customers’ altering lifestyles and rising health consciousness and benefits, such as stabilizing blood sugar levels and reducing oxidative stress and inflammation, lessening the risk of chronic diseases such as arthritis and irritable bowel syndrome (IBS).

Allulose is certified as safe by the Food and Drug Administration and it is an excellent replacement for sugar.

The use of allulose-applied zero or low-sugar products in snacks, cereal bars, ice creams, jellies, cookies, and carbonated beverages is dramatically increasing in the western hemisphere, and markets in Southeast Asia and Europe, where sugar tax is being imposed.

Currently, DAESANG is conducting clinical research on allulose and preparing to obtain healthy functional food from Korea’s Ministry of Food and Drug Safety (MFDA: former KFDA).

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