Company: Tate & Lyle


Ingredient Snapshot: Tate & Lyle PLC (“Tate & Lyle”) announced a line extension to DOLCIA PRIMA Allulose, a low-calorie sweetening solution that provides the full taste and enjoyment of sugar, but without all the calories. The new DOLCIA PRIMA Crystalline Allulose offers all of the same benefits as DOLCIA PRIMA Allulose Syrup, and opens up new categories and applications such as tabletop sweeteners, dry beverage and meal replacement mixes, fat-based creams and chocolate confectionery.

Allulose is a rare sugar that exists in very small quantities in nature. It can be found in foods such as figs, raisins, molasses and maple syrup. DOLCIA PRIMA Allulose is approved for use and is available in the US, Mexico, Colombia and Chile, enabling food and beverage manufacturers to create healthier products with the taste, sweetness and texture that – until now – only sugar could provide.

“DOLCIA PRIMA Crystalline Allulose provides manufacturers with another sweetening solution to reduce calories in their products without affecting consumer acceptance,” said Abigail Storms, vice president, platform management, Sweeteners, at Tate & Lyle. “We’re excited about the possibilities this additional form of allulose brings to manufacturers and their consumers.”

DOLCIA PRIMA Allulose Syrup and DOLCIA PRIMA Crystalline Allulose can be used in a range of applications to reduce calories in full-sugar products and make existing low-calorie products taste even better. DOLCIA PRIMA Crystalline Allulose delivers a clean, sweet taste with just 5% of the calories of sugar. In fact, foods and beverages formulated with DOLCIA PRIMA ranked above or at parity with full-sugar/full-calorie versions in preference tests across a range of products.

DOLCIA PRIMA Allulose can be formulated successfully into many different food and beverage products that usually contain sugar because it delivers many of the functional benefits that sugar offers, such as browning when baking, and adding bulk and texture to products. It also depresses the freezing point in frozen products. Based on Tate & Lyle’s sweetening expertise and prototyping, the company knows how to make allulose work well in a wide variety of applications to efficiently bring lower-calorie products to market in the following categories and more:

  • Rolls, cakes, pies, pastries, cookies and frostings

  • Jams and jellies

  • Sweet sauces and syrups

  • Gelatins, puddings and fillings

  • Fat-based cream used in modified-fat/reduced-calorie cookies, cakes and pastries

  • Tabletop sweeteners

For additional information regarding DOLCIA PRIMA Crystalline Allulose and DOLCIA PRIMA Allulose Syrup, visit