Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Abstract

Increased added sugar consumption is associated with type II diabetes, metabolic syndrome, and cardiovascular disease. Low and no-calorie alternative sweeteners have long been used as an aid in the reduction of added sugar. Unfortunately, these alternative sweeteners often have notable sensory deficits when compared to sucrose. Furthermore, many alternative sweeteners have synthetic origins, while consumers are increasingly turning to foods from natural origins, and from more sustainable sources. Such sweeteners include the rare sugar allulose, which can be manufactured from common agricultural waste and dairy co-product streams, and is reported to have a sensory profile similar to sucrose. This study aimed to determine the influence of the rare sugar allulose on consumer perception of sweetened vanilla yogurt. Participants were recruited to evaluate 4 vanilla yogurts sweetened with either sucrose, allulose, stevia or sucralose, and to rate their liking of the samples overall, and for flavor, texture, and their purchase intent. Statistical analysis of hedonic data from 100 consumers suggested that allulose performed similarly to sucrose in liking and purchase intent, and superior to other sweeteners tested in this study, with fewer off-flavors. Moreover, when consumers were queried on their purchase intent after learning details on the sweetener for each formulation, allulose scored significantly higher than all other formulations in purchase intent. This study highlights the potential of the rare sugar allulose as a low calorie, zero glycemic index, natural and better tasting sugar replacement in sweetened yogurt.

Gastrointestinal tolerance of d-allulose in children: an acute, randomised, double-blind, placebo-controlled, cross-over study

“…Indeed, when asking consumers about their perception of d -allulose inclusion in yogurt formulations, this rare sugar performed similarly to sucrose in liking and purchase intent, and superior to other sweeteners, with fewer off-flavors. 33…”

“…Indeed, when asking consumers about their perception of D-allulose inclusion in yogurt formulations, this rare sugar performed similarly to sucrose in liking and purchase intent, and superior to other sweeteners, with fewer off-flavors. 33 D-Allulose is GRAS [18][19][20][21][22] for use as a food/beverage ingredient for of all ages, including children, and exempt from "Sugars" and "Added Sugars" on the label by the United States FDA. 13 This is of particular importance for children, considering that most of their intake of added sugars comes from packaged and commercially produced foods, sweetened beverages in particular, 4,5 and in light of the recommendation from the WHO to reduce free sugars in the diet to less than 10%, or even 5% of the total energy intake, 3 highlighting the need to limit added sugars at an early age.…”