Allulose is a relatively new sweetener found in various low-calorie or low-carbohydrate food products. It is a rare sugar that is found naturally in a few foods, such as wheat, figs, and raisins, but can also be produced through a process called enzymatic conversion of fructose. During this process, enzymes are used to convert fructose from beets or corn, into a syrup rich in allulose. The allulose is then separated from the syrup, purified, and dried into a crystalline powder. The resulting sweetener has the same taste and texture as sugar but with only 10% of the calories and 70% of the sweetness.