Allulose: Industry Consortium Initiates EU and UK Novel Food Authorisation Process

A consortium of ingredient manufacturers has initiated the Novel Food authorisation process for allulose, a rare sugar, within the European Union (EU) and United Kingdom (UK). This collaborative effort represents a significant step towards introducing allulose into these markets, where it is not currently authorised for use as a food ingredient. ### Consortium Formation and Objectives The consortium comprises Cosun Beet Company, Ingredion Inc., Matsutani Chemical Industry, and Samyang Corp. Their stated objective is to navigate the regulatory pathways required for allulose's market entry and to establish frameworks for its nutritional labelling in both the EU and UK. Allulose, a low-calorie sweetener, has gained regulatory approval in various international markets, including the United States, Canada, Mexico, Japan, Singapore, and South Korea. However, its status in the EU and UK has been contingent upon successful Novel Food authorisation. The formation of this consortium indicates a concerted industry effort to address this regulatory requirement. ### Regulatory Pathway for Novel Foods For allulose to be legally sold and marketed in the European Union, it must undergo the Novel Food authorisation process. This typically involves a comprehensive safety assessment conducted by the European Food Safety Authority (EFSA). Following a positive scientific opinion from EFSA, the European Commission is responsible for granting the final authorisation. The regulatory framework for Novel Foods ensures that new food ingredients are evaluated for safety before market placement. In the UK, a similar, independent Novel Food approval process is in place, mirroring aspects of the EU system following its departure from the EU. Currently, allulose is not permitted for use as a novel food in either the EU or the UK. The consortium's application will be instrumental in determining its future availability to food and supplement manufacturers in these regions. Successful authorisation would present opportunities for product development, particularly in the market for reduced-sugar and low-calorie formulations. ### Market Implications Potential authorisation of allulose could introduce an additional option for formulators seeking to reduce sugar content across various product categories, including beverages, confectionery, dairy, and baked goods. Its properties as a rare sugar, offering a taste profile similar to sucrose with significantly fewer calories, position it as an ingredient for manufacturers aiming to meet consumer demand for products with modified nutritional profiles. The consortium's actions signal industry confidence in allulose's potential contribution to the European and UK food ingredient landscape.