Sugar, Sugar Substitute, and Sweetener Trends in the U.S., 3rd Edition
19 Sep 2011 • by Natalie Aster
The U.S. sweetener market is the largest and most diverse in the world, and Americans are the heaviest consumer of sweeteners. Dozens of sweetener choices are available at the retail/consumer level and for food manufacturers, ranging from sugar and its many variations to controversy-attracting high fructose corn syrup, and from a menu of artificial sweeteners to new plant-based sweeteners that offer the advantage of being natural products.
In “Sugar, Sugar Substitute, and Sweetener Trends in the U.S., 3rd Edition”, Packaged Facts quantifies and analyzes the size and growth of the retail market for kitchen/tabletop sugar and sweeteners, as well as tracking emerging product and marketing opportunities. The roll-out of new products containing stevia, as well as accelerated purchase of new and existing stevia products by consumers, will continue to spur market growth, while saccharin will continue to lose ground. The market will also see changes in the organic and less-refined sugar categories, including organic evaporated cane juice.
Report Details:
Sugar, Sugar Substitute, and Sweetener Trends in the U.S., 3rd Edition
Published: September 2011
Pages: 234
Price: US$ 3,500.00
Report Sample Abstract
The term nutritive is not the same as nutritious, which suggests vitamin and mineral content. Most sweeteners made from plants are nutritive, but may also be heavily processed, such as high-fructose corn syrup. Most artificial sweeteners are high-intensity, providing sweetness many times that of table sugar in the same amount, but non-nutritive in that no calories are provided.
Chemically, sugars are categorized as carbohydrates and are classified by molecular structure. Monosaccharides consist of single-sugar molecules with a chemical formula of CH2O; glucose (or dextrose), fructose and galactose are monosaccharides. Disaccharides are sugars that consist of two sugar molecules chemically bonded. These include sucrose (table sugar made from sugarcane or beets), which comprises glucose and fructose; and lactose, or milk sugar, which comprises glucose and galactose. Maltose, which sometimes appears as a food ingredient and is also found in molasses, comprises two glucose molecules. Other natural sweeteners, such as honey and corn syrup, are made up of combinations of these carbohydrates.
In discussions of the retail market in this report, sugar will refer to table sugar and its derivatives and related products, unless specified otherwise.
Nutritive Sweeteners
Food chemists distinguish between sugar-based nutritive sweeteners, such as sugar, honey and molasses, and starch-based nutritive sweeteners, such as corn syrup, rice syrup and barley malt. Natural sweeteners packaged for consumer use and retail sale that are also nutritive (providing approximately four calories per gram, as is typical of all carbohydrates), include:
• Sugar (including granulated white sugar, brown sugar, raw sugar, confectioner’s or powdered sugar and specialty sugars such as turbinado sugar);
• Honey;
• Maple syrup;
• Corn syrup;
• Barley malt;
• Rice syrup;
• Agave nectar.
Most HFCS Produced Domestically is Used in the U.S.
Most high-fructose corn syrup is produced in the United States; very little is imported and only a relatively small percentage is exported. During the past decade, production peaked in 2006 and then began declining until 2010, when it surpassed 2004 levels.
More information can be found in the report “Sugar, Sugar Substitute, and Sweetener Trends in the U.S., 3rd Edition” by Packaged Facts.
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