SEOUL, October 14 (AJP) - As South Korean consumers increasingly seek healthier diets, the nation’s food industry is rapidly moving toward low-sugar and zero-sugar products.
Among the companies leading this shift is Samyang, which has emerged as a major player in the market for allulose, a natural, low-calorie sweetener.
Samyang began producing allulose in 2016, becoming one of the first Korean firms to enter the zero-calorie sweetener market. The ingredient offers about 70 percent of sugar’s sweetness but with almost no calories. It is now widely used in beverages, sauces and desserts that aim to cut sugar without sacrificing taste.
This year, Samyang became the first foreign company to receive China’s new food ingredient certification for allulose — a recognition of its technological and global competitiveness.
To learn more about the company’s strategy and research, we spoke with Han Jeong-sook, head of Samyang’s Food Research Center.
Q: What exactly is allulose, and why is it gaining attention?
A: Allulose is a monosaccharide with a structure similar to fructose. It provides a sweetness close to that of sugar but has nearly zero calories. Because it doesn’t affect blood sugar or insulin levels, it’s suitable for low-sugar or diabetic-friendly products.
Unlike other sweeteners, it also replicates sugar’s key functions — such as viscosity and caramelization — without digestive side effects.
Q: How does Samyang’s production process differ from others?
A: We use naturally derived microorganisms to produce enzymes that convert fructose into allulose. This process is recognized as non-GMO, which is rare globally. It reflects our focus on transparency and safety, two qualities that consumers value highly.
Q: What challenges did you face in the early stages?
A: When we started, allulose was still unfamiliar to the food industry. There was little knowledge about how to apply it, and high production costs made it hard to compete. Over time, we stabilized our process, improved productivity, and achieved better economic efficiency.
Q: When did allulose start to gain traction in the market?
A: The turning point came as zero-calorie drinks and low-sugar products became popular. Consumers began to notice allulose because it delivers a sugar-like taste without the calories.
Today, it’s used in sauces, desserts and even ice cream.
Q: Samyang has mentioned combining allulose with dietary fiber. Could you explain that research?
A: We’re studying combinations of allulose with fibers like resistant maltodextrin. These blends could improve gut health and help control blood sugar while maintaining sweetness and texture. It’s part of our broader goal to make sweetness functional as well as enjoyable.
Q: How is Samyang expanding internationally?
A: Demand for allulose is growing quickly in North America, the world’s largest low-sugar market. We’re expanding collaborations with local companies and plan to enter Europe, Australia and Southeast Asia. Our established regulatory framework will help us accelerate this expansion.
Q: What new areas of research are you focusing on?
A: Allulose is already used in beverages, bakery products, dairy, sauces and gummies. Our next step is to apply it to health and sports nutrition. We’re also studying its anti-obesity and antioxidant properties, which could lead to applications in functional foods.
Q: As a research leader, what is your long-term goal?
A: People naturally crave sweetness, but it should be something they can enjoy safely. Samyang’s mission is to create healthy sweetness — products that blend allulose with fibers and proteins to provide both taste and wellness. Our vision is simple: to let people enjoy sweetness without guilt.
* This article, published by Aju Business Daily, was translated by AI and edited by AJP.
Copyright ⓒ Aju Press All rights reserved.
