Allulose isn't so much banned in Europe as it isn't yet approved. It hasn't been around long enough to be 'grandfathered' in as GRAS. In Europe, it's regarded as a 'novel food' - and there's an Allulose Novel Food Consortium (ANFC) there tasked with doing the research before it's approved.

That said, it *might* be carcinogenic - the only wood alcohol I know of that is not at some dosage is Xylitol (and that simply because we humans can't absorb it so it goes on to feed parts of the microbiome with IMO surprisingly positive effects). It's potentially fatal to the animals that can absorb it, though.

That said, I've used allulose for cranberry sauce (diabetic guest one thanksgiving). Identical taste to sugar, but texture too thin. I'll add pectin next time.