Zhongda Hengyuan's D-Allulose "Dual Certifications" Take the Lead in Landing, Pioneering the Industry

On September 17,2025, Henan Zhongda Hengyuan Biotechnology Stock Co., Ltd. obtained the production license for D-Allulose. This marks a significant breakthrough in the company's natural health sugar sector, positioning it as one of the few domestic enterprises that has mastered core technologies across the entire industrial chain of D-Allulose, injecting new momentum into the Healthy China sugar reduction strategy.

Part01

Scientific consensus lays the foundation for industrial development

On March 23,2025, the "Scientific Consensus on D-Allulose" was officially released in the Journal of Food Science in China, providing solid scientific support for industrial development. The Consensus confirms that D- Allulose, as a rare natural sugar, possesses outstanding characteristics such as pure sweetness, low caloric content, and low glycemic index.

Research indicates that D-Allulose, with a sweetness level comparable to sucrose and approximately 70% of its caloric content, is metabolically inert in the human body and does not affect blood sugar levels. This natural compound also demonstrates multiple health benefits including anti-cavity properties, antioxidant effects, and gut microbiota regulation. It stands out as an ideal choice for individuals managing blood sugar imbalances, those requiring glucose control, weight management, or combating glycation-related issues.

D-Allulose, classified as a new food ingredient, provides enhanced clean labeling benefits. The company's biotransformation technology boasts eco-friendly operations, stable product quality, high safety standards, and minimal by-products, with product purity consistently exceeding 99%. Residual protein levels remain below China's national standard detection limits, meeting the stringent internal control requirements for genetically modified proteins in premium brands.

Meanwhile, the company has established a comprehensive quality control system spanning the entire production chain from raw materials to finished products, ensuring product safety and stability. Through in-depth validation of mechanisms via animal testing data and application experiment results, we can better leverage low-GI foods as a strategic focus area.

Part03

The market prospects are broad

According to the latest data from Global Market Insight, the global D-arabinose market size has reached $147 million in 2024 and is expected to grow rapidly with a compound annual growth rate of 14% during the period from 2025 to 2034. With China's official approval of D-Allulose as a new food ingredient in July 2025, the domestic market is poised for explosive growth opportunities.

Part04

Production line practical operation expands multiple applications

Zhongda Hengyuan has successfully developed multiple key technologies for D-Allulose in food applications, offering end-to-end solutions covering process development and equipment integration. The company has overcome core challenges including crystallization purification, flavor modulation, stability enhancement, and shelf-life management, enabling efficient and stable implementation of D-Allulose across various food products. Through collaborations with leading enterprises, Zhongda Hengyuan has completed full-chain validation from laboratory to production line, ensuring both technical reliability and product compatibility.

For the following application scenarios, Zhongda Hengyuan has been demonstrated on the production line. The effect verification of D-Allulose is not limited to the laboratory environment, but has been tested in the actual operation of the production line and verified by the coordination of equipment and accessories, so as to achieve the effective implementation from technical solutions to industrial applications.

Part01-Beverage sector:

Allulose is used in the beverage industry to provide pure and refreshing sweetness without bitter or metallic taste, low calories, and not absorbed by human body metabolism, and will not cause blood sugar and insulin response, meeting the health demands of "sugar-free/low sugar" beverages.

Part02-Baking:

The application of D-Allulose in the baking industry can produce the Maillard reaction, which gives products an attractive color, has good water retention, reduces product moisture loss, and maintains a soft and moist taste. It is almost non-glycemic and can be used for the development of low GI baked products.

Application of toast: Toast with D-allulose has a good "stretching" effect, which meets the characteristics of toast bread.

Cookie application: It provides a beautiful caramel color for the cookie, and enhances the aroma of the cookie, and has no odor in the taste.

Part03-Candy field:

D-Allulose is used in the confectionery industry Q does not stick, easily releases the flavor of fruit, good molding of candy, helps prevent tooth decay. Low in calories, is an ideal source of sweetness for "healthy candy".

D- Allulose + Lutein, curcumin, lycopene, collagen to create functional candy.

Part04-Ice Cream:

The use of D-Allulose in the ice cream industry helps to form a finer ice crystal structure, which makes the ice cream taste smoother and more compact, provides a refreshing and sweet taste, does not mask other flavors, and is almost non-glycemic, which can be used for the development of low GI ice cream.

Part05-jam field:

D-Allulose can greatly reduce the caramelization reaction in an acidic environment, and adding it to jam has no significant effect on the flavor and structural stability of the product itself.

Part06-Dairy products:

D-Allulose is used in the dairy industry to provide just the right amount of sweetness, enhance the taste layer, balance the natural sourness of yogurt, improve the overall flavor acceptance, and help improve the intestinal flora.

Part07-Chocolate:

D-Allulose is used in the chocolate industry to reduce the calorie intake while retaining the rich and thick taste of chocolate, providing a healthier choice for chocolate lovers.

Part08-Functional foods:

D-Allulose is used in the functional food industry to stimulate the release of GLP-1, promote the synthesis and release of insulin, inhibit the secretion of glucagon, delay the digestion and absorption of carbohydrates, and help reduce the peak of postprandial blood glucose.

Part05

The whole industrial chain layout highlights the advantages of enterprises

With over three decades of expertise in natural product development, Zhongda Hengyuan has established an integrated R&D-production-application-service ecosystem. The company operates a national-level enterprise technology center and postdoctoral research station, while maintaining industry-academia-research partnerships with multiple universities. To date, it has secured more than 20 patent technologies related to D-Allulose.

The successful approval of this production license signifies the company's recognition as one of China's few enterprises with certified capabilities for large-scale manufacturing of D-Allulose, further enhancing its industrial footprint in the field of rare natural sugars. The company has established a dedicated 10,000-ton production line capable of round-the-clock operations. Its products meet international standards including those from the U.S. FDA and have obtained both organic certification and non-GMO certification.

Part06

Future vision: Leading the revolution in healthy sweetness

In the future, Zhongda Hengyuan will continue to increase investment in RESEARCH and development, deepen the development and application research of natural ingredients, and focus on the following work:

Technology upgrading: continue to optimize the production process, reduce production costs, improve product competitiveness

Application expansion: develop customized solutions for different application scenarios

Standard construction: Participate in the formulation of industry standards, promote the standardized development of the industry

International cooperation: Accelerate the global layout and increase the international market share

The company will always adhere to innovation-driven technological advancement and market demand orientation, providing the food industry with more high-quality, healthy, and safe sugar reduction solutions. This will support the implementation of the "Healthy China" strategy and promote the high-quality development of China's natural artificial sweetener industry.