100%. Allulose is the closest thing to sugar. It's also the only one that works well in simple syrup because it doesn't crystalize in storage and keeps the taste consistent for cocktails.

The only problem is its pretty expensive and you have to buy it online since it's realitive new.

Hopefully production ramps up over the next few years.

Allulose isn’t that new. We released the first commercial product with it cira 2015.

How is that not new? Especially for a class of sugar, not just a brand. The market is very immature.

You just have to go Amazon to see the availability is limited compared to Erythritol/Stevia. And almost no commercial food/drink products use it in their recipes.

Fair point!

My local Walmart (in a town of ~20,000) has liquid allulose, so it's definitely getting easier to find.

Wow lucky, I'm in Canada so we tend to get things later.

Personally I'd rather not eat something new. That's a good way not to know if it's safe or not.

It seems like "newish" is a downside, if you want to avoid dangerous things. How many sweeteners enjoyed positive coverage for a decade or two before we found out they were bad for you?