Supercrose® isn’t a sweetener; it’s a new sugar system that merges rare natural allulose with non-GMO glucose to deliver sugar’s full performance … with reduced metabolic impact.

Unlike pure allulose, which is about 70% as sweet and lacks sugar’s structural power, Supercrose® delivers true 1:1 sugar functionality — baking, browning, and caramelization — while helping reduce glucose absorption, insulin spikes, and post-meal crashes.

A landmark 2014 human RCT showed that an allulose-containing glucose syrup was associated with reductions in body fat, body weight, and waist circumference compared to an isocaloric HFCS control.

In 2024, metabolic lab testing confirmed that combining allulose with glucose reduced intestinal glucose exposure — even below plain rice — providing mechanistic proof of synergy.

Supercrose® scored 0.88 relative sweetness to sucrose (1.0) — nearly identical to sugar on the NIH 7-point sensory scale — making it the first rare-sugar blend with zero taste compromise.

Sucrose = Glucose + Fructose → metabolic overload

Supercrose® = Glucose + Allulose → metabolic balance

Allulose is remarkable — but on its own, it’s about 70% as sweet as sugar and doesn’t bake, brown, or caramelize in quite the same way.

Supercrose® fixes that by pairing allulose with glucose, restoring true sugar behavior while keeping blood sugar and insulin in check.

Because glucose is the engine — it gives real sugar performance.
Allulose is the governor, regulating how that glucose is absorbed and metabolized.
Together, they deliver smooth sweetness without the spike.

In short, glucose gives the function; allulose gives the freedom.

Yes — and it’s multi-level:

Sensory: Independent sweetness testing confirmed near-identical taste to sugar

Physiologic: CGM testing showed up to a 90% lower glucose rise compared to dextrose.

Clinical: A 12-week RCT found reductions in weight, body fat, and waist circumference when consuming an allulose–glucose syrup

Mechanistic: Metabolism lab testing showed Supercrose® reduced intestinal glucose appearance versus rice or sucrose meals

Other sweeteners mimic sweetness but sacrifice taste, texture, and performance.

Supercrose® isn’t a substitute — it’s real sugar, re-engineered to keep its flavor, form, and function while providing measurable metabolic benefits.

• Reduced intestinal glucose absorption (Metabolism Lab Testing)
• Flattened blood sugar curves (CGM testing)
• Improved body composition (Human RCT)
• Shown in studies to support GLP-1 and GLP-2 pathways, which play roles in appetite control, gut integrity, and glycemic stability

Together, these mechanisms show that Supercrose® helps the body handle sugar smarter — flattening spikes, improving energy stability, and supporting long-term metabolic balance.

It means we’ve restored everything people love about sugar: taste, texture, and joy.

Redeemed through science — the first sugar system that’s functional, clinically supported, and metabolically smart.

Yes. Both allulose and glucose occur naturally in foods and are GRAS (Generally Recognized As Safe) by the FDA.

Supercrose® is Non-GMO Project Verified and contains no fructose, no cane sugar, and no sucralose — only pure rare and simple sugars in a balanced composition.

Supercrose® delivers the taste and trust of nature — with no artificial ingredients or chemical sweeteners.

It encapsulates the three layers of validation:

• Sweet: sugar-like taste and 1:1 functionality.
• Stable: balanced glucose and insulin dynamics.
• Scientifically supported: validated through mechanism, physiology, and clinical trials.