Hexicose Foods
Bringing allulose to India to make sugar reduction in any recipe easy
What is allulose: Allulose is a near zero calorie sweetener that occurs in plants like figs and maple trees. Unlike other sweeteners that compromise on taste or texture (hello, stevia aftertaste) or fall apart in real-world recipes, allulose offers genuine parity with sugar. It browns, bulks, caramelises, and melts just as you expect. But here’s the difference:- 90% fewer calories, near-zero glycemic impact
- No sacrifice on mouthfeel or performance
- Naturally sourced, non-GMO, safe for daily use—with two decades of proven success in Japan and KoreaSweetness Demand & Human Nature: People are inherently driven to seek sweet tastes for caloric reward, making the demand for sweetness—not just sweeteners—persistent in food product design.Allulose’s Advantages: Allulose stands out for closely mimicking sugar’s functional and organoleptic properties (sweetness, bulking, caramelisation, texture), moving it toward a positive health positioning (possible anti-diabetic and anti-obesity effects).Market Barriers: Regulatory unlocks drive geography. Early approvals in the US, Japan and South Korea created launch clusters; 2024-25 clearances in Australia, New Zealand, Brazil, India and China are now spawning local SKUs.Natural & Non-GMO Appeal: Allulose is tapping into current trends for natural and non-GMO ingredients, increasing its potential acceptance and adoption.Comparative Challenges with Other Sweeteners: High-intensity sweeteners (HIS)—like stevia—struggle with aftertastes, non-standardisation, and reformulation issues; allulose’s defined profile gives it an edge.Application and Innovation: Indulgent categories lead adoption Ice-cream, chocolate-coated snacks and doughnuts prove that allulose can deliver Maillard browning, freeze-thaw stability and bulk that polyols or high-intensity sweeteners lack. Recent years have seen innovative uses for allulose across diverse food categories (yoghurt, chocolates, bread, etc.), though the market remains small but fast growing.Industry Adoption Dynamics: Speed of industry reformulation is slow, as big companies require strong proof for shifting recipes.Blend strategies are emerging. Chinese and US beverage formulators increasingly pair allulose with small amounts of erythritol or stevia to cut cost and sharpen sweetness.Pricing & Scale: Consistent volume and price are essential before mass adoption. Allulose demonstrates the highest growth potential among all sweetener categories, with market size estimates of ~$200 million in 2024, projected to reach $700 million by 2031-2034.Consumer Perception: The “chemical” sounding name of allulose and lack of mainstream awareness pose perception challenges versus “natural” sugars like jaggery or maple. 20 years of safe use in Japan & Korea is a clear advantage in making allulose known as a bona fide Clean Label ingredient.Future Growth Factors: The sweetener market is undergoing a fundamental shift driven by regulatory pressure, health consciousness, and safety concerns. Allulose's exceptional growth trajectory positions it as the clear winner, while erythritol faces headwinds from mounting health evidence.The Mission: This isn’t about trends or scare tactics. It’s about building redundancy into our food system—solving for sweetness without undermining health or trust. The allulose shift is accelerating fast: market volumes, regulatory approvals, and new uses in everything from drinks to ice cream. As allulose goes mainstream, Sucroless™ is here to shape what “sweet” means for the next generation.We’re committed to more than just commercial success:- Reducing India’s sugar burden, - one recipe at a time
- Empowering both kitchens and food innovators
- Championing sustainability and resource efficiencyWe once knew what we were eating. It’s time to reclaim that knowledge and control. Welcome to Sucroless™—sugar’s next chapter, led by those who care as much about outcomes as origins.Ready to cut sugar, keep taste, and outsmart the old system?
Join us. The post-sugar era is here.