South Korean companies and foodies bet on sugar substitute allulose
South Korea has emerged as a leading market for allulose, a sugar substitute that is gaining popularity among both food influencers and major domestic food companies. Known for its potential to rival established sweeteners like stevia, allulose is being embraced across the country, where it is now widely available in supermarkets and is gaining traction among local consumers.
Allulose, a naturally occurring sugar found in fruits such as figs and kiwis, has been approved by both U.S. and South Korean regulators. It has already made its way into candies, protein bars, and other products in the U.S., although it remains largely available online or in select grocery stores. In South Korea, however, allulose has found more mainstream success. It is now readily available for less than 10,000 won (around $7.26) per 700 ml bottle, making it a practical alternative for many health-conscious shoppers. While still priced significantly higher than table sugar—about four times the cost—manufacturers and researchers claim that allulose is about 70% as sweet as sugar and has nearly zero calories.
Renaud Joly, a French vegan influencer based in Seoul, praised allulose for its taste, calling it “the closest to table sugar” among sugar substitutes. His sentiments reflect the growing appeal of the sweetener, which many see as a healthier alternative to traditional sugars. Despite its popularity, however, experts caution that more research is needed to fully understand the long-term health effects of consuming allulose.
Top South Korean food and beverage giants, including Daesang Corp and Samyang Corp, have heavily invested in new production facilities to meet the growing demand for allulose. Samyang, in particular, has reported significant growth, selling over 1,000 metric tons of allulose annually, with sales increasing at a double-digit rate since 2020. The company also revealed that its 140 billion won factory, which opened earlier this year, can produce more than 13,000 tons of allulose annually—more than four times its previous output. Samyang has already expanded its reach, supplying Coca-Cola Korea with allulose for its zero-calorie soft drinks, and plans to sell its products in Australia and New Zealand by the end of the year.
According to market research firm Grand View Research, the global allulose market is expected to grow to over $500 million by 2030, up from $310 million this year. This growth rate puts allulose on par with stevia, whose global market surpassed $514 million in 2023.
Despite its rising popularity, allulose faces significant hurdles in terms of global regulatory acceptance. The European Union, Canada, and other nations classify it as a “novel food,” meaning it has yet to undergo sufficient safety assessments. In addition, the World Health Organization (WHO) has issued warnings against the use of non-sugar sweeteners for weight control, citing potential long-term health risks.
University Hospitals dietitian Elizabeth Traxler echoed these concerns, noting that while allulose offers some benefits—particularly in weight management and helping individuals with diabetes—it can cause gastrointestinal distress when consumed in large quantities. Side effects like diarrhea and bloating have been reported, and while the sweetener has shown promise in lowering blood glucose levels when consumed with sucrose, the long-term impact remains unclear.
“Allulose isn’t the first sugar substitute to make headlines as the ‘best new food product,’” Traxler said, emphasizing the need for further studies. “It does, however, offer some slight benefits, such as improving blood glucose responses for people with diabetes.”
For now, South Korea remains at the forefront of allulose’s commercialization. Samyang’s Head of Specialty Food Ingredients, Park Sung-won, said that the company is focused on overcoming the high production costs and raising consumer awareness, confident that allulose has a bright future ahead. “We believe allulose is a material with potential for the future,” Park said.
As South Korea continues to serve as a testing ground for allulose, the sweetener’s global success hinges on future research, regulatory decisions, and consumer demand for healthier, lower-calorie alternatives to sugar.