Allulose in chocolate: what the sources say
Allulose is a rare sugar you may meet on the ingredient list of a reduced-sugar chocolate. This page reports the blood sugar trials and the EU safety opinion, as the sources give them.
General information only. If you have diabetes or another medical condition, ask your doctor or dietitian before you change what you eat. Read on 2026-10-16.
What the EU says
The European Food Safety Authority (EFSA), in its 2025 opinion on D-allulose as a novel food, says that the Panel on Nutrition, Novel Foods and Food Allergens was asked to deliver an opinion on D-allulose as a novel food pursuant to Regulation (EU) 2015/2283. It adds that an EFSA request for additional information, on the identity, production process, proposed uses and use levels, genotoxicity and human data of the novel food, was sent to the applicant. It also says that despite being contacted several times, the applicant did not reply to EFSA's requests for additional data. The same page says that based on the available data, the Panel concludes that the safety of D-allulose cannot be established.
EFSA's sweeteners page says that other sweet substances intended as sugar replacers that were not consumed to a significant extent prior to May 1997 are assessed separately as novel foods.
What trials of allulose show for blood sugar
A 2026 systematic review and meta-analysis in the American Journal of Clinical Nutrition on allulose and tagatose says that twenty trials were identified (12 allulose trials and 8 tagatose trials; 1033 participants). It adds that allulose significantly reduced postprandial glucose (incremental AUC standardized mean difference -0.66, 95% confidence interval -0.92 to -0.39; moderate certainty) and insulin (standardized mean difference -1.27; moderate certainty). It also says that allulose had no significant effects on glycated hemoglobin (HbA1c), fasting glucose or insulin, lipids, uric acid, or body composition (very low to moderate certainty).
A 2024 meta-analysis in Metabolism Open on allulose in type 2 diabetes says that six studies involving 126 participants were included, and allulose significantly reduced glucose area under the curve (standardized mean difference -0.67) while the reduction in fasting plasma glucose was not significant. It adds that further research is needed to confirm its long-term effects on insulin sensitivity and metabolic health.
The trials above test allulose as a sugar replacement under study conditions. They do not test a particular chocolate bar. For how a chocolate label shows such an ingredient, see the label guide.
Sources
Checked on 2026-10-16 against EFSA 2025 opinion on D-allulose as a novel food, EFSA Journal (PubMed), EFSA: Sweeteners, American Journal of Clinical Nutrition 2026, allulose and tagatose meta-analysis (PubMed), Metabolism Open 2024, allulose in type 2 diabetes meta-analysis (PubMed). Read the source again before you rely on a number, because rules and studies change.