In July 2025, China's National Health Commission approved D-Allulose as a novel food ingredient. This policy has drawn food industry attention, and Bailong Chuangyuan, a leading domestic sugar substitute firm, stands at the forefront of industrial transformation with its early layout.
Allulose is a natural monosaccharide sweetener – found in trace amounts in figs, kiwifruits, etc., and also forms in small quantities during processing/cooking of fructose/sucrose-containing foods. It is a hexose rare ketose: a white powdery crystal (melting point 109℃) – stable, non-hygroscopic, and soluble (291g/100g water at 25℃). With pure sweetness (70% of sucrose) and similar taste/volume to sucrose, it enables Maillard reaction for flavor enhancement, with strong application prospects in food/beverages, especially high-difficulty sugar-reduction baking.
Bailong Chuangyuan has developed this product since 2014, achieved mass production of liquid Allulose in 2016, and overcame crystalline technology challenges in 2019. It now holds 14 patents (including 6 international PCT patents), with products fully meeting the new regulatory requirements.
As a natural low calorie sugar, D-Allulose has become a popular and reliable option in the category of sugar alternatives.With broad market prospects after approval, D-Allulose will drive the upgrading of "sugar-free" products. Bailong Chuangyuan plans to deepen cooperation with existing customers, explore new clients, and increase R&D investment to develop functional ingredients, aiming to build a leading brand in the global health food sector through technological innovation.