阿洛酮糖获批半年静悄悄？生产商：2026年或是应用爆发年

Core Viewpoint - The article discusses the potential of D-Allulose as a sugar substitute, highlighting its approval as a new food ingredient and the subsequent market dynamics, including production capacity expansion and challenges in consumer market adoption [6][10][42]. Group 1: D-Allulose Overview - D-Allulose is a natural sugar found in fruits and plants, with a sweetness level about 70% that of sucrose and only 10% of the calories [8][42]. - It was officially approved as a new food ingredient by the National Health Commission on July 2, 2025, leading to a surge in market interest and stock prices of related companies [10][11]. Group 2: Production and Market Dynamics - Following the approval, companies like Microgen and COFCO announced their production capabilities, with several firms rapidly expanding their production capacity [17][20]. - By September 2025, multiple companies had reported significant production capacity plans, with some targeting annual outputs of up to 30,000 tons [21][22]. Group 3: Consumer Market Challenges - Despite the production enthusiasm, the consumer market remains relatively quiet, with only a few products, such as those from Nayuki Tea and Yoyi C, publicly utilizing D-Allulose [11][24]. - The slow adoption in the consumer market is attributed to internal project timelines within companies and the need for product development before market launch [28][31]. Group 4: Cost and Production Challenges - The cost of D-Allulose remains a significant barrier, with prices ranging from 20,000 to 24,000 yuan per ton, compared to traditional sugars like sucrose at around 6,000 yuan per ton [33][36]. - The production methods for D-Allulose, including fermentation and enzymatic conversion, present technical challenges that contribute to higher costs [37][40]. Group 5: Application Potential - D-Allulose is expected to find its initial applications in high-end markets where price sensitivity is lower, rather than as a direct substitute for sucrose in mainstream products [44][46]. - Its classification as a food ingredient rather than an additive allows for broader applications across various food categories, including baking and dairy products [48][49].