@designsforhealth: Holiday baking is around the corner. If you've baked with a sugar substitute before, you may have noticed less volume, a drier crumb, no browning, or a failure to spread. Allulose browns, bakes, and dissolves like sugar because it is a sugar, just one with about 90% fewer calories. Swipe for a different kind of sweetness. #DesignsforHealth

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Monday 19 October 2026 15:00:15 GMT