What Is Allulose?

If you read labels, you've probably started spotting a newer name on ingredient lists: allulose. It isn't a household word yet. Give it time.

It's also what sweetens every MYO bar. Here's why we love it.

Meet the rare sugar

Allulose, also called D-psicose, is a rare sugar. Structurally, it's nearly identical to fructose, with one small rearrangement at a single carbon. Nature makes it in tiny amounts, in foods like raisins, dried figs, and maple syrup. To make enough to sweeten a bar, it's produced from fructose using enzymes.

Why we chose it

Honestly? Taste. To us, allulose tastes remarkably like sugar, without the lingering aftertaste or GI discomfort we kept finding in other sweeteners. It's about 70% as sweet as table sugar, so it's easy to use.

Allulose lets us bake naturally, and the result is a bar with a real, satisfying bite. It browns, it caramelizes, and it gives our soft-baked bars their tender bite. It just prefers a lower oven than table sugar does. That suits us fine, because so does our extra virgin olive oil:)

A quick label note

You'll find allulose by name in our ingredients. Following FDA's labeling guidance, we count it in Total Carbohydrate, rather than in the sugar lines. Our net carbs are simple math: total carbs, minus fiber, minus allulose.

Ready to taste? Browse MYO bars here.