Comment from Luke Dailey
AnonymousSupportIndividual
Summary: The commenter supports the proposed action but argues that the guidance should go further by allowing the use of a generic name like "Sapor" instead of "Allulose." They argue that "Allulose" sounds like a chemical and creates consumer confusion, whereas a generic name would simplify labels and reduce anxiety for health-conscious consumers.
D-Allulose should be legally permitted to use the common generic name "Sapor", or another generic name, on ingredient lists. The current name "Allulose" relies on clinical, scientific naming conventions that create unnecessary consumer confusion and chemophobia, making a safe botanical alternative sound like a dangerous chemical. Adopting "Sapor" (derived from the Latin root for taste) establishes a clean, generic, one-word noun, exactly like sugar or salt, that simplifies recipes and eliminates label anxiety for diabetics and health-conscious consumers.