What exactly is the "natural flavor" that increases the sweetness of this product by 30%? Why don't they disclose it?

There is nothing “sneaky” about not listing individual flavoring substances on the label. As a retired FDA food Ingredient reviewer, I can assure you that the flavors are safe (they are also typically used at very low levels) and that I don’t hesitate to eat things that have the generic “natural flavor” listing on the label. If there were any allergens involved, the label would have to have that warning on it. (The Office of Food Additive Safety, where the reviews and regulations are completed, has approximately 100 Ph.D. scientists (chemists, biochemists, toxicologists, and microbiologists) doing the job and we all eat the same food and have the same concerns for our families health.)

What is the natural flavor? Is it Stevia or sucralose or another sweetener? You have to say.Some people might be sensitive to the unknown natural flav

.with a 1:1 volume ratio with this Splenda brand of allulose to sugar something is very fishy. Allulose is only 70% as sweet as sugar. My wife made cookies for a diabetic friend using her usually delicious recipe and using allulose with the 1:1 volume of Splend allulose and they were tasteless, like pizza dough. We reformulated using 30% more allulose in the dough and the cookies were sweeter but with the awful aftertaste of artificial sweeteners. I would suspect that Splenda's "proprietary ingredients are likely another artificial sweetener which they are loathe to reveal. Use your own taste buds and buyer beware! We are tossing the remainder and looking for a trustworthy brand if one exists

Since Allulose is 70% as sweet as sugar, if this product is just Allulose, how can it replace sugar on a 1:1 ratio?

I have bought this at full price, no promo or freebies as well as having bought several other brands of allulose. 1:1 seems to be just the ratio for cooking, I find this to sweeten no different than other fine granulated allulose products, it might have a slightly more pleasant taste, but not much of a difference. Also Splenda allulose is Kato approved ingredients plainly indicated on label. Splenda allulose has become my preferred primary sugar replacement from my coffee to cooking, but I add some additional plant based sweeteners to blend with it. This allulose dose not taste like it has stevia or monk fruit added to it in my opinion. I find that yes you can use any allulose 1:1 volume wise for baking/cooking just fine even though it is only 70% as sweet as regular granulated sugar, in my opinion adding a another plant based concentrated sweetener helps bring up the sweetness level if you feel it needs it. I prefer the Splenda Allulose only because it is slightly less expensive and comes in better packaging. I find it taste exactly the same as the others with maybe a slightly nicer smell, I do not find it be sweeter than other allulose. I add monk fruit concentrate drops (NOW organic or Splenda monk fruit drops) to add extra sweetness. Any added natural flavoring I suspect is just that, a vanilla like or other very mild flavor to make taste more similar to sugar which all allulose is already pretty close. There is no taste of Stevia or other natural strong sweetener (I hate the taste of stevia except in very low amounts blended with other natural sweetners), but find monk fruit concentrate drops work great with allulose. Allulose browns and burns very quickly so for baking I mix half and half with Erythritol use monk fruit or monk fruit and stevia, or (1:4) purecane to balance sweetness to a 1:1 sweetness equivalent. Note, I do like to blend allulose at about 2/3 allulose blended with one of the following making up the last 1/3 of the blend; • ‘purecane’ brand Erythritol plus Reb-M (very similar to Stevia with less bitter taste, great with fruits too) or •Whole Earth brand Erythritol blended with monk fruit and stevia, or •Just plain Erythritol plus monk fruit concentrate drops.

Does this product have the same gastrointestinal side effects as other allulose products?

Oh, you betcha. Start with 1-2 tsps per day and work your way up. Your gut has to grow the right bacteria to digest it, so there can be some stomach upset and diarrhea if you go overboard to start with, at least in my personal experience. It's worth the process, since there's no aftertaste--though I haven't tried this brand, which might have one. Just considering giving it a shot due to the price, but "natural flavors" in the ingredients makes me leery. Anthony's or CMK definitely have good allulose.

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Reviews

E**.

This is somewhat in between a granulated texture and a powder. Over the past couple years my in-laws have been diagnosed with diabetes so I’ve been trying to find safe sugar alternatives for tea/coffee and baking - not just for them, but was interested in something healthier for myself too. I decided to try this after using monk fruit with erythritol sweeteners for a while, since I know erythritol can have some downsides with digestive issues. The monk fruit sweetener also tends to be overly sweet most of the time so I figured I’d give this a try since Allulose also seems to be safe for diabetics with no glycemic index and also supposedly have anti-inflammatory properties. I actually really like the taste and quality of this one - it’s not overly sweet, but I usually do need to use a bit more since it’s not as sweet as regularly sugar either. The price point is actually really affordable compared to most other sugar alternatives I’ve seen on amazon too. — I recently tried baking banana bread and in one recipe I used half this allulose and half the monkfruit/erythritol blend and in another I used half allulose and half Kabocha extract sweetener (also diabetic-friendly). Both came out really well but the second was my favorite. I think the allulose helps balance out some of those other overly sweet alternatives so I will definitely continue to buy when this bag runs out. The resealable zipper seems to work pretty well so far too. I haven’t tried other baked goods with this product yet and I assume because of the texture it probably would affect the texture of cookies and things like that when compared to regular sugar but with the health benefits to switching out sugar it seems worth a try. I would definitely recommend.

2.03.2021

T**S

As someone with undeniably picky taste buds, finding a sugar substitute that actually hits the mark is a rare feat. That's why I'm genuinely impressed with Splenda Allulose. It's absolutely great, and what truly sets it apart is the complete absence of any aftertaste. Many sweeteners promise no weird notes, but Splenda Allulose actually delivers on that promise. My taste buds, which usually detect even the slightest off-flavor, wholeheartedly approve. If you're looking for a natural-tasting sweetness without the usual compromise, this is definitely one to try. Highly recommended!

12.06.2025

S**E

Beyween the lack of aftertaste, closeness to sugar, extremely low caloric value, and potential health benefits for the gut biome, allulose is hands down the best nonsugar sweetener I've found. The Splenda brand in particular is also the least expensive. I buy this regularly.

25.04.2025

L**.

maybe a good sugar substitute but not all that sweet... doesn't have an aftertaste like most other sugar substitutes...

18.11.2025

P**Y

This is about the best one I have had. Had to wait to get it but it worth it. No heavy after taste like others. Same as regular sugar ratio.

12.10.2025

ASIN	B08KBGR2XF
Best Sellers Rank	#66,694 in Grocery ( See Top 100 in Grocery ) #393 in Sugar Substitutes
Brand	SPLENDA
Customer Reviews	4.6 4.6 out of 5 stars (2,051)
Date First Available	11 March 2025
Format	Granulated
Manufacturer	SPLENDA
Package Dimensions	31.9 x 17.4 x 6.4 cm; 1.36 kg
Package Information	Pouch
Serving Recommendation	2 tsp (8g)
Special Feature	Plant Based
Units	1419.528 Milliliters

Splenda allulose, plant based zero calorie sweetener for baking & beverages in resealable pouch 1360g (3 pound pouch)

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