The dual demand for palatability and health has driven the development of sugar substitute products in recent years. D-allulose， as a low-calorie sugar substitute， has garnered increasing attention from the market and industry. In order to promote the scientific understanding of D-allulose within the industry and to foster innovative development of the D-allulose industry in China， this scientific consensus was carried out. The physicochemical properties， nutritional and health characteristics， and food safety， as well as the relevant regulations and application status in some countries were comprehensively analyzed through literature searches and symposiums， together with the opinions of relevant experts in the fields of food from researches and industries. D-allulose is a natural substance with sweet taste and has potential in industrial application. It is in low energy and does not raise blood sugar levels， making it feasible as substitute for sugars added in foods. At present， the industrial production of D-allulose is mainly adopted by biotransformation. The safety of D-allulose has been widely recognized， and many other countries have approved for its use in food， but it is still necessary to increase the scientific researches in terms of production and application and to enhance public awareness. This consensus provides important guidance for the scientific understanding of D-allulose.