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They usually don't. But if you get something like monk fruit, you only need a tiny amount. Erythritol is often added so it will look more like sugar.

Looking over the pond, e.g. EU has not allowed allulose / psicose for human consumption.

Also, here is a thread from a week ago that also discussed allulose: https://news.ycombinator.com/item?id=34879059

What are the benefits of allulose over erythritol? I’ve only had the latter, but they seem pretty similar.

Allulose is about 70% as sweet as sugar but tastes much more like sugar than the other sugar alcohols. Allulose caramelizes (tho you should not try to make caramel with allulose. (you've been warned.)) It dissolves much better than erythritol. Allulose has a consistency more like dextrose than table sugar. More like a powder. It behaves more like sugar in baked goods.

Erythritol has a kinda minty aftertaste.. like on the exhale that can be unpleasant if it's not overpowered by something else.

All that said, I still prefer an erythritol + monkfruit sweetener in beverages. Erythritol is easier on my stomach in larger quantities.