2017 has been a huge year for healthy, clean eating with a real focus on curbing the amount of sugar that we consume on a daily basis. As a result, rare sugars like allulose have seen a tremendous increase in consumer awareness, as well as in consumption.
As we look towards next year’s trends, let’s also have a look at the impact that allulose has had on the way we eat and the dietary choices that we make.
The popularity of allulose has introduced other alternative sugars onto the market. This article from Care2 talks about Erythritol, an alcohol derived sugar that may have other health benefits.
A calorie-free sweetener found in some fermented foods, Erythritol is mainly derived from cornstarch and is almost 80% as sweet as table sugar.
Like allulose, Erythritol doesn’t show any negative side effects and is reported to actually improve dental health. Alternative sugars are on the rise!
In a September article from Nutritional Outlook, Veronica Cueva-Beach of Tate & Lyle talks about their work developing an allulose based sweetener, and the challenges of reducing sugar in your diet.
It turns out that reducing or replacing sugar in your diet is not so simple. In everything from baked goods to beverages, sugar is often a key ingredient and so substituting it requires a lot of testing and tweaking.
Finding the right mix of sugars is a challenge, but with groups like Tate & Lyle on the case, the possibilities are endless.
Good Food has a great article about low sugar diets, and what you need to know before making the switch to your daily routine.
There are a lot of benefits to alternative sugars, but it’s important to make sure that you’re not replacing sucrose (table sugar) with too much fructose (found in many ‘natural’ sweeteners).
Maple syrup, which naturally contains allulose, also contains high amounts of sucrose. If you’re looking to curb your carbs, the rare sugars in maple syrup should probably stay a rare treat for your Sunday brunch.
For more allulose news and tips, stick with Carve Nutrition!