Allulose Market – Global Industry Size, Share, Trends, Opportunity and Forecast, By Product Type (Powder, Liquid), By Distribution Channel (Online, Offline), By Region & Competition, 2021-2031F

Forecast Period	2027-2031
Market Size (2025)	USD 293.45 Million
CAGR (2026-2031)	8.88%
Fastest Growing Segment	Online
Largest Market	North America
Market Size (2031)	USD 488.91 Million

Market Overview

The Global Allulose Market will grow from USD 293.45 Million in 2025 to USD 488.91 Million by 2031 at a 8.88% CAGR. Allulose is a rare monosaccharide found naturally in small quantities in wheat, figs, and raisins, valued for providing the sensory profile of sucrose with approximately 90% fewer calories and no glycemic impact. The global market is primarily propelled by the escalating prevalence of metabolic disorders such as diabetes and obesity, which necessitates immediate sugar reduction solutions in food manufacturing. Furthermore, the regulatory designation of Generally Recognized As Safe (GRAS) by the FDA has significantly lowered barriers to entry, enabling broader application across beverage and bakery sectors distinct from transient dietary fads.

However, a substantial impediment to market expansion is the limited consumer awareness of allulose compared to established high-intensity sweeteners like stevia or aspartame. This knowledge gap restricts widespread commercial adoption despite the ingredient's superior functional properties and clean taste. According to the International Food Information Council, in 2024, only 13% of surveyed consumers had heard of allulose, highlighting a critical need for targeted industry education to bridge the gap between product availability and consumer recognition.

Key Market Drivers

A favorable regulatory landscape and the expansion of Generally Recognized As Safe (GRAS) status are paramount drivers propelling the global allulose market, effectively dismantling trade barriers in high-growth regions. As national food safety authorities finalize comprehensive safety assessments, the approval of allulose in major economies allows manufacturers to transition from niche pilots to mass-market commercialization. A significant milestone in this regulatory evolution occurred in the Asia-Pacific region, where the legal acceptance of the ingredient has opened access to massive consumer bases. According to BSH Ingredients, July 2025, in the 'Global D-Allulose Regulatory Approvals' update, the National Health Commission of China formally approved D-Allulose as a new food raw material, a decision that harmonizes international trade standards and incentivizes multinational corporations to invest in secure, scalable supply chains.

Shifting consumer preferences toward natural and low-calorie sweeteners are further accelerating market adoption, driven by a heightened awareness of metabolic health and a demand for functional ingredients that mimic sucrose. As consumers increasingly prioritize products that offer sugar-like sensory attributes without the caloric penalty, food and beverage manufacturers are aggressively reformulating their portfolios to capitalize on this trend. This surge in demand is evident in the financial performance of key industry players; according to Ingredion Incorporated, February 2025, in the '2024 Fourth Quarter and Full-Year Results' report, the company's Texture & Healthful Solutions segment delivered double-digit sales volume growth, reflecting the robust uptake of sugar-reduction solutions. To sustain this momentum, companies are heavily investing in innovation, with Tate & Lyle reporting in 2025 that the value of solutions-based new business wins represented 21% of the company's revenue, highlighting the strategic importance of sweetener innovation in driving commercial success.

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Key Market Challenges

The limited consumer awareness of allulose acts as a primary brake on market expansion by directly suppressing purchase intent at the point of sale. While demand for reduced-sugar products is high, health-conscious shoppers frequently scrutinize ingredient labels for familiar terms they associate with safety and natural origins. When these consumers encounter "allulose" without prior knowledge, they often fail to distinguish it from artificial additives or chemical-sounding fillers, leading them to reject the product in favor of those containing recognizable sweeteners like stevia or monk fruit.

This hesitation creates a tangible disparity in consumer acceptance and market performance. According to the International Food Information Council, in 2024, consumers rated their likelihood to consume allulose at an average score of only 3.5 out of 10, placing it significantly behind established alternatives. This low acceptance rate forces food and beverage manufacturers to proceed cautiously, often relegating allulose to a minor blending role rather than a primary ingredient. Consequently, this reticence to fully embrace the ingredient limits production volumes and delays the economies of scale necessary for broader market growth.

Key Market Trends

Production methods are trending away from traditional chemical extraction toward advanced enzymatic hydrolysis and bioconversion technologies to significantly lower production costs and increase commercial yield. This strategic shift allows manufacturers to overcome the historical barrier of low production volume and high pricing, effectively positioning allulose as a viable mass-market competitor to sucrose. Major ingredient suppliers are heavily investing in dedicated infrastructure to scale this efficient processing method. For instance, according to KED Global, September 2024, in the 'Samyang to cement lead in South Korean allulose market' article, Samyang Corporation completed a new specialty plant in Ulsan with an annual allulose production capacity of 13,000 tons, a fourfold increase enabled by their proprietary enzymatic technology.

There is a rapid uptake of liquid allulose in ready-to-drink (RTD) teas, flavored waters, and energy drinks due to its high solubility, stability, and ability to provide "mouthfeel" without adding calories. Beverage formulators are prioritizing the ingredient to replicate the viscosity and sensory experience of full-sugar drinks while maintaining clean-label credentials, which is driving a surge in new product development. Reflecting this robust demand for functional applications, according to FoodBev Media, August 2025, in the 'Opinion: The sweet escape' article, global product launches featuring allulose rose by 40% between 2022 and 2024, highlighting the ingredient's critical role in next-generation beverage formulations.

Segmental Insights

The online segment represents the fastest-growing distribution channel in the global allulose market, driven by the increasing consumer preference for digital platforms to source niche health ingredients. This expansion is supported by the ability of e-commerce retailers to provide extensive educational content regarding the benefits of allulose, particularly following favorable labeling guidance from the US Food and Drug Administration. Additionally, online channels offer a wider variety of specialized low-calorie products compared to physical stores, allowing health-focused buyers to easily access and purchase specific sweetener alternatives that align with dietary requirements such as weight management.

Regional Insights

North America maintains a dominant position in the global allulose market, primarily driven by a supportive regulatory environment in the United States. The U.S. Food and Drug Administration (FDA) has classified allulose as Generally Recognized As Safe (GRAS) and permits its exclusion from total and added sugar declarations on nutrition facts labels. This distinct regulatory advantage incentivizes food and beverage manufacturers to incorporate the ingredient into product reformulations. Consequently, the region experiences high commercial adoption as companies respond to growing consumer demand for sugar reduction and weight management solutions.

Recent Developments

• In July 2025, Samyang Corporation unveiled an AI-based "Standardized Sugar Reduction Solution" at the IFT FIRST Annual Event and Expo in Chicago. This innovative digital platform utilizes artificial intelligence to analyze data on ingredient costs and sensory characteristics, recommending optimal product formulations that combine the company's allulose sweetener with resistant dextrin. The technology enables food manufacturers to drastically reduce development time for reduced-sugar applications, such as cereal bars and gummies, by precisely matching the sweetness and texture of traditional sugar. This launch highlights the company's commitment to integrating digital technology with its specialty ingredient business to expand its footprint in the North American market.
• In December 2024, Tate & Lyle PLC entered into a strategic partnership with BioHarvest Sciences to develop a new generation of sustainable, plant-based sweeteners. This collaboration aims to leverage Tate & Lyle's extensive expertise in commercializing sweetening ingredients, such as its established allulose portfolio, alongside BioHarvest's proprietary botanical synthesis technology. The joint initiative focuses on creating zero-calorie sugar alternatives that offer superior taste profiles and environmental sustainability. The companies intend to accelerate the development of these innovative ingredients to satisfy the increasing consumer demand for clean-label sugar reduction solutions in the food and beverage industry.
• In September 2024, Samyang Corporation completed the construction of a new specialty manufacturing complex in Ulsan, South Korea, establishing the country's largest allulose production facility. The project, which involved an investment of approximately KRW 140 billion, includes a dedicated plant capable of producing 13,000 tons of the rare sugar annually, effectively quadrupling the company’s previous capacity. This facility is designed to manufacture both liquid and crystalline forms of the sweetener to meet growing global demand. The expansion is part of the company's strategy to strengthen its dominance in the domestic market and accelerate exports to North America and Japan.
• In January 2024, Tate & Lyle PLC secured a significant legal victory when the Australian Patent Office upheld the claims of its allulose syrup patent application. This decision concluded a series of challenges brought by multiple organizations against the company's intellectual property rights regarding the manufacturing process and use of stabilised allulose syrups. The ruling reinforced the company's position in the global sweetener market and validated its investment in innovation. The business confirmed it would continue to defend its patent portfolio while focusing on expanding the commercial reach of its allulose solutions across international markets.

Key Market Players

• Anderson Global Group, LLC
• Apura Ingredients, Inc.
• Bonumose, Inc.
• CJ CheilJedang Corporation
• Heartland Food Products Group, LLC
• Icon Foods, Inc.
• Ingredion Incorporated
• Matsutani Chemical Industry Co., Ltd.
• Samyang Corp.
• Tate & Lyle plc

By Product Type	By Distribution Channel	By Region
Powder Liquid	Online Offline	North America Europe Asia Pacific South America Middle East & Africa

Report Scope:

In this report, the Global Allulose Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

• Allulose Market, By Product Type:

• Powder
• Liquid

• Allulose Market, By Distribution Channel:

• Online
• Offline

• Allulose Market, By Region:

• North America
• United States
• Canada
• Mexico
• Europe
• France
• United Kingdom
• Italy
• Germany
• Spain
• Asia Pacific
• China
• India
• Japan
• Australia
• South Korea
• South America
• Brazil
• Argentina
• Colombia
• Middle East & Africa
• South Africa
• Saudi Arabia
• UAE