Partnership for a Healthier America and Tate & Lyle bring attention to allulose
The Partnership for a Healthier America (PHA) and Tate & Lyle, a global food and beverage ingredient supplier, are convening key stakeholders and public health officials in Washington, D.C. this week to discuss allulose, an emerging sugar replacement ingredient.
The Food and Drug Administration (FDA) has recently published its decision to exclude allulose from the sugar and added sugars lines on the nutrition facts panel (NFP), making it a meaningful new ingredient to reduce sugar and calories in foods and beverages. Allulose is a rare sugar found in figs and raisins with only 0.4 calories per gram and has no effect on blood glucose and insulin levels and does not promote tooth decay. These key facts led the FDA to making their science-based decision on its placement within the nutrition facts panel, where now allulose is only included in the carbohydrate line of the NFP.
The PHA and Tate & Lyle co-hosted event brings new attention to rare sugars as healthy alternatives to full calorie sugars. This event provides an opportunity to discuss the extent of which ingredients like allulose could replace the traditional caloric sugars found in many foods and beverages, which could drive significant calorie reduction in the American diet. Public health officials, innovative food manufacturers, and medical experts joined the conversation, one that is increasingly important as obesity and other diet-related chronic diseases become more prevalent.
“PHA is focused on supporting marketplace transformation that doubles consumption of vegetables, fruits, nuts, and legumes and halves consumption of added sugar,” said Nancy Roman, President and CEO of Partnership for a Healthier America. “We look forward to engaging in a robust discussion of how allulose can be one way to reduce the calories coming from added sugar in American diets and appreciate Tate & Lyle’s leadership in this space.”
“Over the years, our environment has shifted to promote obesogenic habits. People are consuming greater amounts of energy-dense foods and moving far less than in the past,” said Dr. Holly Wyatt, Professor at University of Alabama Birmingham’s Department of Nutritional Sciences. “Reducing added sugars through food formulation modifications is one way to help combat this epidemic. In this regard, allulose is another tool in the public health toolbox.”
“Tate & Lyle has been leading the conversation on allulose in the US for a number of years, educating healthcare providers on the ingredient’s benefits, and working with food and beverage companies to develop great tasting, better for-you-options. We’re working every day to help our customers formulate lower or no sugar alternatives that provide the full sugar experience of sweet taste, texture, caramelisation and more,” said Nick Hampton, CEO at Tate & Lyle. “We welcomed the opportunity to work with the Partnership for a Healthier America to accelerate the impact we can make together towards our shared goals.”