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Dr. Rare Sugar

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Country of Origin: Hong Kong

Unit Size: 200g

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Superfood Lab Dr. Rare Sugar generally derived from natural plant sources that can be safely consumed with no side effects. About 70% of the sweetness of cane sugar but 90% less on the calories. Taste and act like regular table sugar with absolutely no aftertaste. An essential sweetener that is diabetic-friendly, keto-friendly and, diet-friendly.

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Spend over HK$800 to get free delivery in Hong Kong. Spend over $1,500 to get free delivery in Asia and spend $2,500 to get free global delivery. Order will be shipped in 7~10 working days. The tracking number will be sent out via email. Learn more about our shipping policy.

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Superfood Lab 100% pure allulose is a single-ingredient rare sugar, aka “The Sweetener with Functional Benefits”. Allulose may control the body’s glycemic index and assist in blood sugar stability as multiple authoritative studies have clinically proven it passes through the body without significant metabolism. Besides, it is highly recommended by dietitians for weight control due to its ability to improve post-meal fat oxidation. Long term consumption may aid the reduction of abdominal and subcutaneous fat.

- Approved by the spokesperson of the new york state and american dietetic associations
- Good for people concerned about blood sugar level's & keto-friendly
- Low gi
- All natural - non-sugar substitute
- No after taste and 90% less calories than sucrose
- Substitute of regular sugar


It can completely replace sucrose in the daily diet 1:1, Very similar in appearance and texture to cane sugar, suitable for any cooking


100% D-allulose


1. The U.S. Food and Drug Administration (FDA) agrees that rare sugar is a healthy alternative?
Aspartame and sucralose are widely used sweeteners in the food industry. These sugar substitutes are up to 600 times sweeter than regular table sugar. Safety consumption of these artificial sugars has a long history of controversy due to the chemical composition and instability to withstand heat. Toxic substances may release under high heat which may cause harm to the body.

Alternatively, allulose is derived from natural plant sources and has a close to the identical chemical structure of fructose and glucose. It is also classified as a “rare sugar” that exists in very small amounts in nature. The U.S. FDA (Food and Drug Administration) granted a GRAS status (Generally Recognized As Safe) for allulose as a safe to consume sugar substitute in 2012.

2. Allulose may stabilize post-meal blood glucose of type 2 diabetes?

Clinical Study 1: “The effect of small doses of fructose and allulose on postprandial glucose metabolism in type 2 diabetes” in 2018 by the University of Toronto (Canada)
Method: Participants with type 2 diabetes ingested a 75g glucose solution added with 10g allulose followed with blood samples at 30/60/90/120 minutes to monitor the plasma glucose incremental.
Result: Allulose may stabilize type 2 diabetes post-meal blood glucose
Noronha JC, Braunstein CR, Glenn AJ, et al. (2018). The effect of small doses of fructose and allulose on postprandial glucose metabolism in type 2 diabetes: a double-blind, randomized, controlled, acute feeding, equivalence trial. Diabetes Obes Metab. 20(10):2361-2370.

Clinical Study 2: “Comparison of glycemic responses elicited by 25g glucose, 25g allulose” in 2014 by the Glycemia Consulting Inc. (Canada)
Method: 10 healthy individuals overnight fasted 12-14 hours and ingested 25g glucose or 25g allulose with blood samples taken 2 hours after to check the blood glucose levels
Result: Ingestion of allulose did not cause a blood sugar spike, the glycemic index remained at baseline
Kendall C, Wolever T, Jenkins A et al. (2014). Comparison of glycemic responses elicited by 25g glucose, 25g allulose. Glycemia Consulting Inc. Toronto.

Mindy Hermann (Senior RDN), the spokesperson of the American Diabetes Association published an article in 2019 on “Sweeteners with functional benefits”, assured allulose is a sweetener suitable for diabetics. A perfect and easy solution to combat blood sugar spikes.
Hermann, M. (2019). Sweeteners with functional benefits. Today’s Dietitian, 21(1):32.

3. Allulose is suitable for a keto low-carb diet?
Provides almost ZERO calories! Only a minimal amount of the allulose carbs can be metabolized by the body which makes it a keto-friendly sugar substitute.

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Approved by the spokesperson of the New York State and American Dietetic Associations

Cane sugar taste but 90% less on the calories

Keto-friendly Sweetener

Provides almost ZERO calories! Only a minimal amount of the allulose carbs can be metabolized by the body which makes it a keto-friendly sugar substitute. Clinical studies conducted by the Nagasaki University (Japan) and Kyungpook National University (Korea) have respectively proven long term consumption may improve post-meal fat oxidation5 and aid the reduction of abdominal and subcutaneous fat6.

Good for People Concerned about Blood Sugar Levels

Approved by the spokesperson of the “New York State and American Dietetic Associations” to assist on blood sugar stability4. Also clinically proven by the Toronto Glycemia Consulting Inc. to control the body’s glycemic index3. A perfect and easy solution to combat blood sugar spikes

Plant-Based Sweetener that Tastes like Regular Sugar

Conveniently use as a 1:1 healthy substitute in everyday cooking. Almost identical taste and texture of regular sugar and guaranteed with no after taste. Contains no animal-derived by-products, 100% vegan-friendly.

High Quality Assurance

Constantly strive for high quality assurance. Only source the best quality, global certified ingredients from carefully selected manufacturers (US FDA and HALAL approved)

* This product is not registered under the Pharmacy and Poisons Ordinance or the Chinese Medicine Ordinance. Any claim made for it has not been subject to evaluation for such registration. This product is not intended to diagnose, treat or prevent any disease.
1-2. Federation of American Societies for Experimental Biology, The FASEB Journal
3. Glycemia Consulting Inc., Toronto, Canada
4. American Diabetic Association Spokesperson & RDN, Conference Issue
5. Nagasaki University, Center for Food Industry
6. Kyungpook National University, Department of Food Science and Nutrition


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