It seems like "newish" is a downside, if you want to avoid dangerous things. How many sweeteners enjoyed positive coverage for a decade or two before we found out they were bad for you?

100%. Allulose is the closest thing to sugar. It's also the only one that works well in simple syrup because it doesn't crystalize in storage and keeps the taste consistent for cocktails.

The only problem is its pretty expensive and you have to buy it online since it's realitive new.

Hopefully production ramps up over the next few years.