date:Apr 06, 2016
from fructose, which is abundant; the technology and the method to develop the sweetener.
Allulose is currently not permitted for use in Europe, but Matsutani, which has been instrumental in the development of allulose does see that changing in the near future. EFSA is more conservative when it comes to permitting new products. However, allulose is currently consumed naturally already, so I believe that it is safe as a food ingredient. EFSA processes are longer because of careful review means t