Organic allulose syrup is a natural, low-calorie sugar substitute that delivers the same taste and functionality as sugar. It is sourced from organic sugar cane and processed without chemical treatment. It has 70% of the sweetness of sugar and only 1/10th of the calories. But is it a sustainable sweetener?
To answer this question, we need to consider the environmental impacts of organic allulose syrup production and compare it with other natural sweeteners. Some of the factors that affect the sustainability of a sweetener are:
- Land use: How much land is required to grow the crop and how does it affect the soil quality and biodiversity?
- Water use: How much water is needed to irrigate the crop and process the sweetener?
- Energy use: How much energy is consumed to harvest, transport and process the sweetener?
- Greenhouse gas emissions: How much carbon dioxide and other greenhouse gases are emitted during the production and consumption of the sweetener?
- Social and economic impacts: How does the sweetener affect the livelihoods and well-being of the farmers and workers involved in its production and trade?
Coconut Sugar: The Most Sustainable Sweetener in the World
According to the Food and Agriculture Organization (FAO) of the World Bank, coconut palm sweeteners are the single most sustainable sweetener in the world. They noted how the trees use minimal amounts of water and fuel, especially compared to cane sugar production, and these trees produce for about 20 years. Coconut sugar also has a low glycemic index and contains some minerals and antioxidants.
Stevia: A Low-Impact Natural Sweetener
Stevia is another popular natural sweetener that has a low environmental impact. It is a plant native to South America that is now grown on multiple continents. It is powerfully sweet without any calories and does not affect blood sugar levels. Stevia requires less land and fewer inputs than sugarcane or corn and is minimally processed compared to refined sugar. A carbon and water footprint assessment from PureCircle, one of the largest stevia producers, found the carbon footprint of stevia to be 79% lower than high fructose corn syrup, 55% lower than beet sugar, and 29% lower than cane sugar per unit of sweetness.
Honey: A Potential Net Positive Sweetener
Honey is another natural sweetener that has the potential to be the lowest impact or even net positive for the environment. Honey is produced by bees that pollinate various crops and plants, providing an important ecosystem service. Honey can be produced at home or locally, reducing the need for processing and transportation. However, commercial honey production can have some negative impacts, such as transporting hives long distances, exposing bees to pesticides and diseases, and harming native bee populations.
Agave Nectar: A High-Fructose Sweetener with Ecological and Social Drawbacks
Agave nectar is a natural sweetener produced from the sap of the agave plant, a succulent native to Mexico. It has a low glycemic index and is often used by vegan and paleo dieters. However, agave nectar processing is similar to that of high fructose corn syrup, creating a product that is almost entirely fructose with minimal nutritional value. Agave production also has some ecological and social drawbacks, such as killing plants before they bloom, reducing biodiversity and nectar sources for bats, and exploiting indigenous farmers.
Organic Allulose Syrup: A Sugar Substitute with a Significant Environmental Impact
Organic allulose syrup, as a sugar substitute derived from organic sugar cane, has some advantages over conventional sugar production. Organic farming practices tend to use less synthetic fertilizers and pesticides, which can reduce soil erosion, water pollution, and greenhouse gas emissions. Organic sugar cane also has a higher yield per hectare than conventional sugar cane, which can save land and water resources. However, organic sugar cane still requires a lot of water and energy to grow and process, and can contribute to deforestation and habitat loss in some regions. Organic allulose syrup also undergoes a chemical conversion process that involves enzymes and purification, which can consume additional energy and resources.