What exactly is the "natural flavor" that increases the sweetness of this product by 30%? Why don't they disclose it?

There is nothing “sneaky” about not listing individual flavoring substances on the label. As a retired FDA food Ingredient reviewer, I can assure you that the flavors are safe (they are also typically used at very low levels) and that I don’t hesitate to eat things that have the generic “natural flavor” listing on the label. If there were any allergens involved, the label would have to have that warning on it. (The Office of Food Additive Safety, where the reviews and regulations are completed, has approximately 100 Ph.D. scientists (chemists, biochemists, toxicologists, and microbiologists) doing the job and we all eat the same food and have the same concerns for our families health.)

What is the natural flavor? Is it Stevia or sucralose or another sweetener? You have to say.Some people might be sensitive to the unknown natural flav

.with a 1:1 volume ratio with this Splenda brand of allulose to sugar something is very fishy. Allulose is only 70% as sweet as sugar. My wife made cookies for a diabetic friend using her usually delicious recipe and using allulose with the 1:1 volume of Splend allulose and they were tasteless, like pizza dough. We reformulated using 30% more allulose in the dough and the cookies were sweeter but with the awful aftertaste of artificial sweeteners. I would suspect that Splenda's "proprietary ingredients are likely another artificial sweetener which they are loathe to reveal. Use your own taste buds and buyer beware! We are tossing the remainder and looking for a trustworthy brand if one exists

Since Allulose is 70% as sweet as sugar, if this product is just Allulose, how can it replace sugar on a 1:1 ratio?

I have bought this at full price, no promo or freebies as well as having bought several other brands of allulose. 1:1 seems to be just the ratio for cooking, I find this to sweeten no different than other fine granulated allulose products, it might have a slightly more pleasant taste, but not much of a difference. Also Splenda allulose is Kato approved ingredients plainly indicated on label. Splenda allulose has become my preferred primary sugar replacement from my coffee to cooking, but I add some additional plant based sweeteners to blend with it. This allulose dose not taste like it has stevia or monk fruit added to it in my opinion. I find that yes you can use any allulose 1:1 volume wise for baking/cooking just fine even though it is only 70% as sweet as regular granulated sugar, in my opinion adding a another plant based concentrated sweetener helps bring up the sweetness level if you feel it needs it. I prefer the Splenda Allulose only because it is slightly less expensive and comes in better packaging. I find it taste exactly the same as the others with maybe a slightly nicer smell, I do not find it be sweeter than other allulose. I add monk fruit concentrate drops (NOW organic or Splenda monk fruit drops) to add extra sweetness. Any added natural flavoring I suspect is just that, a vanilla like or other very mild flavor to make taste more similar to sugar which all allulose is already pretty close. There is no taste of Stevia or other natural strong sweetener (I hate the taste of stevia except in very low amounts blended with other natural sweetners), but find monk fruit concentrate drops work great with allulose. Allulose browns and burns very quickly so for baking I mix half and half with Erythritol use monk fruit or monk fruit and stevia, or (1:4) purecane to balance sweetness to a 1:1 sweetness equivalent. Note, I do like to blend allulose at about 2/3 allulose blended with one of the following making up the last 1/3 of the blend; • ‘purecane’ brand Erythritol plus Reb-M (very similar to Stevia with less bitter taste, great with fruits too) or •Whole Earth brand Erythritol blended with monk fruit and stevia, or •Just plain Erythritol plus monk fruit concentrate drops.

Does this product have the same gastrointestinal side effects as other allulose products?

Oh, you betcha. Start with 1-2 tsps per day and work your way up. Your gut has to grow the right bacteria to digest it, so there can be some stomach upset and diarrhea if you go overboard to start with, at least in my personal experience. It's worth the process, since there's no aftertaste--though I haven't tried this brand, which might have one. Just considering giving it a shot due to the price, but "natural flavors" in the ingredients makes me leery. Anthony's or CMK definitely have good allulose.

Allulose Plant Based Zero Calorie Sweetener For Baking & Beverages, 3 Pound Resealable Pouch

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