D-Allulose is produced by enzymatic epimerisation of D-fructose using D-psicose 3-epimerase, followed by chromatographic separation, crystallisation and drying.
GRAS-certified by FDA and approved as a novel food in multiple markets, it provides sucrose-like sweetness (70%) with near-zero calories, no glycaemic impact, and Maillard-browning characteristics identical to sugar.