Chapter 8: Scientific research and future prospects in the field of allulose

Allulose, as a rare sugar and low-calorie sugar substitute, has been receiving increasing attention in scientific research and food industry innovations in recent years.

This chapter provides a comprehensive overview of allulose research findings, clinical trials, technological developments, and future prospects, based on which allulose is expected to become a key player in the sugar substitute market and health-conscious nutrition.

Results of scientific research and clinical trials

Metabolic effects and liver protection

A 12-week animal study in which allulose was added to the diet of rats with type 2 diabetes showed that allulose consumption prevented the development of fatty liver, a serious complication of diabetes.

Allulose reduced triglyceride accumulation in the liver, while liver function values improved, and the size of the liver did not increase significantly, unlike the control group, which was fed stevia.

In another study, allulose was able to inhibit gluconeogenesis (the formation of new glucose in the liver), which is a major cause of elevated blood sugar levels in diabetes .

This effect helps stabilize blood sugar levels and improves insulin sensitivity.

Intestinal effects and immunomodulation

Allulose not only affects blood sugar levels and liver health, but also the intestinal tract.

A 2022 study used DNA microarray analysis to examine the acute effects of allulose on gene expression in the rat small intestine, compared to fructose and glucose.

The results showed that allulose has a much greater impact on the intestinal transcriptome, altering the expression of multiple genes, particularly in the areas of metabolism, nutrient absorption, intestinal development, and barrier functions.

Consumption of allulose may promote the regeneration of the intestinal epithelium and maintain the integrity of the intestinal wall, for example after total parenteral nutrition, which causes intestinal atrophy.

This effect is partly explained by increased levels of the hormones GLP-1 and GLP-2, which play an important role in maintaining gut health.

Hunger and weight control

Animal studies and preliminary human studies suggest that allulose may affect satiety mechanisms.

A planned 12-week human intervention study aims to examine the effects of allulose on hunger, body weight, blood sugar levels, and the gut microbiome.

Based on preliminary animal studies, consuming allulose may increase the production of satiety hormones (e.g., CCK, leptin), which may promote weight loss and appetite control.

Technological developments in allulose production

The industrial production of allulose previously involved high costs and low yields, which limited its spread.

However, in recent years, there have been significant breakthroughs in production technologies.

Metabolic transformation of microorganisms

Researchers at the University of California, Davis have developed an industrial microorganism that can efficiently produce allulose from glucose , with a yield of over 60% and a purity of over 95%.

This fermentation process can significantly reduce production costs and enable large-scale, economical production.

Enzyme technology developments

Improving the stability and catalytic efficiency of D-allulose 3-epimerase enzymes used for allulose production, as well as applying immobilization techniques (e.g. nanoparticles, magnetic MOF nanoparticles), increases the recyclability of the enzymes and the sustainability of production.

Synthetic biology and directed evolution

Through modification of metabolic pathways and directed evolution of enzymes, the efficiency of allulose production is further improved, leading to reduced costs and increased product availability.

Market trends and future prospects

The allulose market is growing dynamically, supported by increasing consumer health awareness, the need to reduce sugar intake, and regulatory approvals.

Market growth

In 2024, the global allulose market was valued at approximately USD 283 million and is expected to grow at a CAGR of 7.6-9% per year from 2025 to 2030, reaching USD 450-460 million by 2030.

Main markets

The United States, Japan, South Korea, Singapore, and Australia are the largest and most developed markets where allulose is already widely approved and used.

Regulation

The FDA's GRAS status and the fact that allulose is not considered an added sugar in labeling are significant advantages in market penetration.

It is expected to be approved in the EU in the near future, which will further increase demand.

Expansion of application areas

Allulose is increasingly appearing in food and beverage products, especially sugar-free, low-calorie, keto and low-carb products, as well as functional foods and dietary supplements.

Future research directions and development opportunities

Expanding human clinical trials

Although animal studies and smaller human studies have shown promising results, further larger-scale, longer-term clinical trials are needed to better understand the health effects of allulose, especially in the areas of weight loss, insulin resistance, and gut microbiota modulation.

Impact on the microbiome

The effect of allulose on the composition and function of the gut microbiome is still poorly known, but it is a promising area based on its role in intestinal epithelial regeneration and inflammation reduction.

Development of functional foods:

Incorporating allulose into foods that not only act as sweeteners but also offer health benefits (e.g. products combined with prebiotics, antioxidants).

Sustainable and cost-effective production

Further development of production technologies for environmentally friendly, economical and large-scale production.

New areas of application

The use of allulose is expected to expand in the areas of personalized nutrition, sports nutrition, and children's and elderly diets.

Summary

Allulose has undergone significant development in recent years, both scientifically and industrially.

Clinical and laboratory studies prove that allulose is valuable not only as a low-calorie sugar substitute, but also as a functional ingredient with health-protective effects.

Technological breakthroughs have made production more cost-effective and sustainable, which is helping to promote the wider adoption of allulose in the global market.

In the future, allulose is expected to play a key role in health-conscious nutrition, diabetes and obesity prevention, and food industry innovations.

With continued research and development and the support of regulatory approvals, allulose is increasingly moving to the forefront of sugar substitutes, contributing to healthier eating habits around the world.

Sources used

• Levels Guide to Allulose, 2025

• Nutrients, 2024: Metabolic and Endocrine Effects of Allulose

• Nutrients, 2022: Comparative Effects of Allulose on Intestinal Function

• DRKS Clinical Trial LisA, 2023

• Market Research, 2025: Allulose Market Forecast

• LinkedIn Market Trends, 2025

• NutraIngredients Asia, 2025

• GlobeNewswire, 2025: Allulose Market Report

• UC Davis Research, 2023: Scalable Production Technique

• Grand View Research, 2023: Allulose Market Analysis

• PubMed, 2024: Comprehensive Analysis of Allulose Production