From Monk Fruit to Allulose, here is how GCC families are rethinking their relationship with sugar without compromising on taste.
Sweetness is a universal pleasure, woven into family traditions, morning routines, and celebrations across the world. However, as lifestyle diseases like diabetes and obesity continue to rise across the region, consumers are actively rethinking the type of sweetness they welcome into their kitchens.
A recent regional study suggests that over 60% of shoppers are now seeking natural sugar alternatives to balance taste with well-being. This shift has sparked a growing curiosity around new-generation sweeteners, what they are made from, whether they truly support health goals, and how they behave in everyday food and drink.
Not all natural sweeteners are alike. Understanding their differences helps families choose smarter.
The Rise of Monk Fruit: The “Immortals’ Fruit”
Among the most popular options today is Monk Fruit, a tiny melon from China’s highlands once celebrated as the “Immortals’ Fruit.”
What makes monk fruit unique are mogrosides, antioxidant compounds that deliver powerful sweetness without calories or a spike in blood sugar. However, because pure monk fruit extract is extremely intense, it is often blended to achieve a balanced flavor profile.
Consumers typically encounter two main monk fruit blends:
- Monk Fruit with Erythritol: Erythritol is a naturally fermented ingredient derived from fruits and plants. When blended with Monk Fruit, it creates a familiar, sugar-like taste at a 1:1 level of sweetness. This makes it perfect for everyday use, coffee, tea, cereals, and home recipes especially for those shifting away from refined sugar without wanting a noticeable change in taste.
- Monk Fruit with Allulose: Allulose is a rare sugar found in figs and raisins that the body does not metabolize. Unlike sugar alcohols, allulose offers an ultra-clean taste with no cooling sensation. Crucially, it behaves just like sugar under heat. This makes it a favorite for baking enthusiasts, as it brings back caramelization, browning, and soft textures all with almost zero calories.
Erythritol & Stevia: The Essentials
Erythritol also exists on its own as a standalone sweetener. It provides about 70% of the sweetness of sugar, making it excellent for reducing overall calorie intake while still preserving sweetness. It blends smoothly into beverages and is stable enough for cooking, serving as a familiar first step into the natural sweetener world.
Stevia, another well-loved plant-based option, comes from the stevia leaf native to South America. Its extract, steviol glycosides, is significantly sweeter than sugar, meaning only a tiny amount is needed. When blended with erythritol, stevia becomes more rounded and versatile. It is especially popular among those managing weight or blood sugar in the Gulf, offering a guilt-free way to enjoy sweet treats.
The Game Changer: Allulose Syrup & Granules
Allulose is quickly becoming a staple in modern kitchens.
- Granulated Allulose is ideal for baking traditional sweets and pastries that families don’t want to compromise on, from date-filled cookies to celebratory cakes.
- Allulose Syrup offers an indulgent drizzle over pancakes, smoothies, or breakfast favorites, but without the “sugar rush” associated with honey or maple syrup.
How to Choose the Right Sweetener
What connects all these ingredients is a shared purpose: helping people enjoy sweetness while reducing the health burdens linked to refined sugar. However, they differ in utility. Here is a quick guide:
- For Tea & Coffee: Monk Fruit Sweetener with Erythritol.
- For Baking (Caramelizing): Monk Fruit with Allulose or Pure Allulose.
- For Drizzling: Allulose Syrup.
- For Weight & Glucose Control: Stevia Blends.
- For Easy Transitioning: Erythritol.
The Local Impact
Dubai-based brand Livsmart, now found across leading retailers in the GCC, is making these options more accessible than ever allowing families to choose sweetness with intention, not compromise.
“Eating better should feel enjoyable, not restrictive,” says Sahil Advani, Founder of Livsmart. “When people can keep their favorite recipes and still make a smarter choice for their well-being that is where real change begins.”
As the Gulf embraces a future of smarter food choices, the question isn’t whether sweetness has a place, it always will, but which kind we choose to invite home.
