Why Allulose Is Better for Baking Than Stevia and Erythritol If you’ve ever tried sugar-free baking, you already know the struggle: cookies that spread wrong, cakes that feel dry, frostings with strange cooling sensations, and sweeteners that taste fine in coffee but fall apart under heat. The truth is simple — most sugar alternatives were… Continue reading Why Allulose Is Better
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Tag: allulose vs erythritol
Why Allulose Works
Sweetener Education: Why Allulose Works in Cold & Warm Drinks Choosing the right sweetener can make or break a beverage—especially when you’re aiming for clean flavor, smooth mouthfeel, and stable sweetness across both iced and hot drinks. While many sugar alternatives struggle outside of narrow use cases, allulose stands apart as one of the few… Continue reading Why Allulose Works