Added sugars in food and beverages are changing

From cyclamate, aspartame, acesulfame potassium, sucralose and other synthetic high-intensity sweeteners originally used, to the current sugar alcohols such as xylitol, maltitol, erythritol, steviol glycosides, monk fruit For natural sweeteners such as glucoside, in the food and beverage industry, the sugar substitute industry has been iteratively upgraded

Overall, the early aspartame and acesulfame showed a trend of decline or slowing growth

Erythritol According to Sullivan's research data, the consumption of erythritol in China has shown a significant growth trend in recent years

Tianfeng Securities also pointed out in the research report that erythritol may replace 5% of the white sugar market in the future, so the potential domestic demand space alone is expected to reach 800,000 tons

Mogroside Mogroside is 10-20 times sweeter than sucrose, and its taste is closer to honey and sugar, while it has the advantage of being calorie-free

Mogroside is currently certified in the United States and China

Sucralose According to industry statistics, the global market demand for sucralose is about 15,000 tons, and it occupies a large share in the high-intensity sweetener market, second only to aspartame in quantity

Stevia As a natural sweetener, stevia has played a key role in food and beverage products in recent years

Allulose Currently allulose as an ingredient is still very niche

From the current point of view, the space for sugar substitutes in beverages is very large, but when used, many sugar substitutes cannot achieve the effect of sucrose, so it is impossible to completely replace sucrose by sugar substitutes, and it needs to be solved step by step

Undoubtedly, with the continuous expansion of sugar-free beverages, the sugar substitute market will continue to grow

(Source: Food and Beverage Industry Watch)

"China Food News" (July 11, 2022, 06 edition)

(Editor-in-charge: Yang Xiaojing)