If you are like us and start the journey towards research alternatives to sugar, you likely will come across allulose and fall in love with the taste profile and many benefits. Your immediate reaction may be, "Great. Let's use allulose to totally replace sugar in everything!" 

One of the most common questions we get is,

"Why don't you use only allulose exclusively to sweeten your soda's?"

Here at AlluSoda, we're all about finding the perfect balance in our recipes to bring you a delicious, better-for-you soda. We've chosen to sweeten our soda with allulose, alongside reb-m and V50% monk fruit, for that exact reason. Allulose is a fantastic sweetener because it offers the sweetness we love without the sugar, calories, or aftertaste.

However, there's a bit of science and regulation involved in how much allulose we can use. The FDA has guidelines on the maximum amount of allulose that can be used in beverages, ensuring safety and well-being for everyone. We adhere strictly to these limits to ensure our soda is not only delicious but also compliant and safe for our wonderful customers.

We use the maximum fda allowable amount of 12 grams in each of our cans of soda.

Moreover, while allulose is easier on the stomach compared to sugar alcohols, we understand that everyone's digestive system is unique. Consuming it in moderation is key, as too much of a good thing can lead to discomfort for some folks. It's all about enjoying the sweet things in life, but in a way that keeps our tummies happy too! In moderate amounts, allulose actually has prebiotic benefits and naturally induces GLP-1. However, too much allulose can upset your stomach. We found 40-60 grams per serving to be a level where people would have noticeable effects but each person will vary. Sticking to 12 grams per can, keeps us at a nice moderate level. Many of the studies on the benefits of allulose are also centered on amounts in the 8-15 gram range per serving.

That's why we don't use 100% allulose in our sodas but we do use the maximum amount allowed. We aim for a blend that maximizes taste and health benefits without overstepping those boundaries. Your health, enjoyment, and satisfaction are our top priorities, and we believe our current recipe is the best way to honor that.

We're here for any more questions you might have or if there's anything else you're curious about. Your interest and health are at the heart of what we do here at AlluSoda, and we're so grateful you're on this journey with us.

Another related question is then about the other sweeteners we use:

"So in addition to allulose, what other sweeteners do you use?"

We use the maximum allowable amount of allulose and then sought the best available natural alternatives and settled on... Reb-M and V50% Monk Fruit.

We spent 9 months formulating and about 6 months of that was experimenting with a huge variety of sweeteners and variations. We knew we wanted to stay with natural ingredients. We tried mixing erythritol with allulose but that had the same GI issues. We are not fans of the taste of Stevia as that seemed to have the most pronounced aftertaste. But then we discovered different Steviol Glycosides that have been newly extracted and commercialized such as Reb-M. Unlike the standard Reb-A that is your standard Stevia extract, Reb-M has much less aftertaste. It's very new and still pretty expensive as an ingredient but significantly better than regular Stevia. In fact, you can even extract Reb-M from non-stevia sources like sugarcane and corn and it is still zero sugar, zero glycemic.

Finally, to round out our sweetener blend we settled on the addition of V50% Monk Fruit. Most people are not aware that monk fruit comes in commercial grades. The standard grade used in most products is V25% or V30%. If a label does not specify the grade, it is likely one of those. We use a much higher V50% grade. Again, the cost is significantly more than standard grade but we were able to detect a slight difference and V50% had a cleaner taste profile. Using both Reb-M and V50% Monk Fruit together tasted more sugar like than just using one or the other. 

Kudo's to you if you actually took the time to read through all this. Our formulation process was quite a journey and this is a small summary of our focus on our sweetener blend. We could not use 100% allulose as that would have required about 50 grams of allulose just to sweeten one can. Then we took an uncompromised approach to create a blend that tasted great.