Allulose tastes like cane sugar and bakes like cane sugar — but with 90% fewer calories and zero glycemic impact.
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Cane sugar tastes great, but the health costs are enormous: obesity, diabetes, heart disease, tooth decay. Jaca Allulose delivers the same taste and baking performance with 90% fewer calories and zero glycemic impact. It's not about deprivation — it's about upgrading to a smarter sugar.
Yes. Allulose is the closest thing to real sugar flavor among all sugar alternatives. Jaca customers consistently report they cannot tell the difference.
Yes. Use allulose as a 1:1 volume replacement for sugar in any recipe. For equivalent sweetness, use about 1.3x the amount since allulose is 70% as sweet.
Allulose is a rare sugar that your body absorbs but does not metabolize for energy. About 70% is excreted unchanged. You get the taste without the metabolic consequences.
Coconut sugar is marketed as a healthy alternative, but it still spikes blood sugar. See how Jaca Allulose compares.
A head-to-head comparison of allulose and stevia across taste, calories, glycemic index, baking performance, and more.