Allulose Product Database

Curated allulose-containing products from global markets — technical analysis of allulose's role in each. Filterable by country and category.

4 products
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Low Sugar Peanut Sauce for Vietnamese Spring Rolls

Condiment

T Asia Kitchen - South Korea

T Asia Kitchen Low Sugar Peanut Sauce for Vietnamese Spring Rolls is now available, and retails in a 265g pack.- 2g of sugar per 100g- 93% reduction in sugars (compared to regular peanut sauce) - Rich Indonesian-style nuttiness from almonds, cashews, and sesame+1

Key Ingredients

Allulose

Allulose's Technical Role

T Asia Kitchen Low Sugar Peanut Sauce for Vietnamese Spring Rolls is now available, and retails in a 265g pack. - 2g of sugar per 100g - 93% reduction in sugars (compared to regula

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Gochuchang Sauce

Condiment

K-Chup - South Korea

K-Chup Gochuchang Sauce is now available, and retails in a 325g pack.- Logos and certifications: HACCP

Key Ingredients

Allulose

Allulose's Technical Role

K-Chup Gochuchang Sauce is now available, and retails in a 325g pack. - Logos and certifications: HACCP

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Low Calorie Mustard Sauce

Condiment

Dongwon Home Food Vivid Kitchen - South Korea

Dongwon Home Food Vivid Kitchen Low Calorie Mustard Sauce has been repackaged in a new look, and retails in a 320g pack.Contains 1g of sugar per 100gWith alluloseLogos and certifications: HACCP

Key Ingredients

Allulose, Sun-dried chili, Fermented soybean paste, Vinegar, Garlic, Salt

Allulose's Technical Role

In sauces and condiments, allulose provides balanced sweetness and viscosity that sugar typically gives, while dramatically reducing sugar content — enabling claims like '92% reduced sugar' in gochujang.

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Low Sugar Sun-dried Chili Gochujang

Condiment

Sempio - South Korea

Sempio Low Sugar Sun-dried Chili Gochujang is now available, and retails in a 250g pack.100% made with sun-dried chili92% reduced sugarSpicy+1

Key Ingredients

Allulose, Sun-dried chili, Fermented soybean paste, Vinegar, Garlic, Salt

Allulose's Technical Role

In sauces and condiments, allulose provides balanced sweetness and viscosity that sugar typically gives, while dramatically reducing sugar content — enabling claims like '92% reduced sugar' in gochujang.