Allulose

Now put this in contrast to Chobani is being sued right now.

They put Allulose in and they're getting sued for making the label claim no sugar added.

What they mean by that is the no glycemic effect.

And that was approved by FDA.

If you see maltodextrin, dextrin, those all tie together.

Erythritol, allulose.

Allulose is a big one that you're seeing in your bars.

The other thing is looking at the high-protein, low-fat content bars.

Really,

So everything has to float to the top so we can get that.

But there's that all of it's, it's available in there, but huge part, but you'll see that honey again, erythritol, allulose.

Allulose is only natural if it comes from dates and figs.

Right now, we're encouraging people to lock in Tagetos because there's probably going to be a decent Q1 run on it.

Allulose, it's like, I don't think there's any red flags there.

Monkfruit, hit your seasonal buy.

Stevia, don't worry about it.

It's pretty widely available.

Almost nobody knows allulose.

Allulose is a direct substitute for sucrose.

We replace the sucrose, which is important because there's a math that 30% of chocolate is usually sucrose.

So you have to replace it with something, and allulose does that.

What is allulose?

Allulose is spelled A-L-L-U-L-O-S-E. It's a natural product.

It's found in various fruits, dates, figs, maple syrup also is allulose.

Again, I think the data are pretty underwhelming that artificial sweeteners are harmful, but I also think there's probably a class of differences between them.

So my personal favorite of all of them is something called allulose.

Allulose is, it's basically natural.

It is an enantiomer of fructose, meaning it's a molecule that's almost identical to fructose with one very minor structural change.

What's unique about it is it has, in my opinion, the best taste because the thing I don't like about artificial sweeteners is I just don't like the taste.

And also, it doesn't, a lot of vegan proteins, they use chia or gums, they use like gum, you know, different gums and things like that, that solidify.

And Allulose.

And they'll use, you know, so it's like you stir it up or you blend it and, you know, you turn around and it's like a pudding.

You know, this doesn't do that.

They officially classify the natural sweetener allulose as a sugar.

This is a massive legal trap for operators.

Allulose has been widely used for a while because it doesn't spike blood glucose in the same way traditional sugar does.

So brands have been using it to sweeten products while claiming zero sugar on the label.

But now that the FDA says it legally counts as a sugar, those labels are suddenly false advertising.

So what's the replacement? What do you offer? What do you say?

There's things like allulose.

There's things like monk fruit, which is my favorite.

I like allulose.

is super easy to use, right? It's super easy to use.