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market situation of main sweeteners and inventory of new sweeteners in 2021.
According to the latest report of valuates reports, the global natural sweetener market is expected to grow from US $22.49 billion in 2020 to US $27.94 billion by 2026, with a CAGR of 3.7%. In this article, food research exchange will take stock of the market situation of major sweeteners and new sweeteners in 2021.
According to the data of innova market insights, from July 2016 to June 2021, erythritol, the sweetener with the highest CAGR in the world, reached 32%, while stevia, another popular sweetener, had a CAGR of 13%. Erythritol seems to have become the most popular sweetener in the world.
Erythritol is the only sugar alcohol product prepared by natural conversion and extraction by biological fermentation in the market. It is a zero calorie sweetener, does not participate in human blood glucose metabolism, and its sweetness characteristics are similar to sucrose. Compared with synthetic sweeteners such as sucralose, erythritol can be classified as a natural sweetener; compared with natural sweeteners such as stevioside, erythritol tastes more pure Positive, no aftertaste, so it has been recognized by consumers.
However, the sweetness of erythritol is only 70% of that of sugar, and the consumption is large, but the production capacity is seriously insufficient. Therefore, the supply of erythritol is insufficient all over the world. Since this year, the market price of erythritol has been rising from 16000 yuan / ton at the beginning of the year, forcing enterprises to reduce the consumption in order to reduce costs. How to reduce the consumption of erythritol while maintaining the same taste has become a hot topic New topics in the industry.
How to reduce the dosage of erythritol?
In addition to providing sweetness, some fibers can also replicate the function of sugar as flavor enhancer, bulking agent or increaser. At the same time, they can also increase the role of promoting intestinal health for the product. The sweetness of naturally occurring inulin is about 10% of sucrose. If the inulin chain is short, the sweetness increases, and the short chain inulin can provide 60% of the sweetness level of sucrose. It can be partially replaced As a substitute for erythritol, it provides sweetness and volume. Another fiber that can be used to reduce the amount of erythritol is gum arabic. Due to its physical and functional properties, it is a good choice to increase the fiber content of food without damaging the appearance or flavor of food. As a low viscosity thickener, gum Arabic can help make up for the loss of volume, texture and taste of sugar reducing products by reducing sugar Less water activity brings stability, and improves softness and taste by increasing water retention.
Batory foods launched five sweetener mixtures with erythritol as the main component this year, including b-tru (erythritol, alodonose and stevia extract); b-intensity (erythritol, alodonose, stevia glycoside and stevia extract); b-faber (erythritol, soluble corn fiber, alodonose and stevia extract); B-clear (E) (erythritol, stevioside, stevia extract); B-clear (a) (alodonose, stevioside, stevia extract), which helps to simulate the browning, crystallization, freezing point reduction, texture and taste of sucrose, in which B-clear (a) is most suitable for syrup, dried fruit, instant coffee and tea; b-fiber and B-clear (E) Ideal for hard candy; b-tru, b-intensity and b-fiber are suitable for dairy products.
The brownie cake baking powder launched by keto and co uses gibbitol and Siraitia grosvenorii as sweeteners, as well as soluble corn fiber and inulin.
Nature’s path ketogenic cereal is made of potato fiber, cassava starch, navy bean flour, pea protein, mung bean protein, virgin coconut oil, gum Arabic, plantain shell and sea salt, sweetened with erythritol and Siraitia grosvenorii. Each contains 110 calories, 10 grams of fiber and 7 grams of protein.
Another way to reduce erythritol consumption is to add natural food flavors. Erythritol is usually used with other high sweeteners. Its main purpose is to reduce the bad taste of high energy sweeteners. Natural flavors can speed up the sweetening speed by eliminating aroma and complemented by the real sucrose flavors lacking in high sugar sweeteners. Even if the amount of erythritol is reduced, the taste will remain unchanged. The main components of these natural flavors are glucoside stevioside and African arrowroot extract (somactan).
Consumer interest in Stevia has also continued to grow. According to innova market insights, the number of products containing Stevia launched worldwide has increased by more than 16% annually from 2016 to 2020. The global Stevia market in 2018 was US $637.1 million, and it is expected to reach US $1169.4 million by 2026, with a CAGR of 8.0% from 2019 to 2026. According to ingredion’s According to the Department’s analysis, the global Stevia market is estimated to exceed US $1.6 billion by 2028.
As Stevia glycosides with high sweetness and no bitter aftertaste such as rebaudioside m and rebaudioside D began to occupy the mainstream market gradually, promoting the improvement of laws and regulations in various countries has become a major event in the stevia industry in 2021. In order to further regulate the stevia glycoside sweetener market, the EU has issued new labeling guidelines, modified (EC) no 1333 / 2008 and (EU) no 231 / 2012, and divided the original Stevia glycoside (e 960) into two parts, including Stevia glycoside from Stevia rebaudiana (E 960A) and stevia glycoside from enzymatic production (E 960c). Provide consumers with greater clarity and transparency, help consumers better confirm the source of stevioside used in food, and deepen their understanding of stevioside from natural plants.
In addition, for enterprises, the stevia extracts of REB m, REB D and REB am produced by spectral SECCO through Stevia biotransformation received a positive evaluation from the European Food Safety Agency (EFSA) this year. Sweeten’s next-generation bestevia rebaudioside m (REB m) Stevia sweetener has been approved in the EU, and sweeten’s high solubility and zero calorie Stevia solution bestevia rebaudioside B has been approved by gras in the U.S. market.
Psyco cooperated with synergy flavors to launch soda water sweetened with purecircle REB m Stevia extract.
The exposure draft of China’s new national standard for food safety – food additives – Stevia glycosides also revised the definition of Stevia glycosides. On the basis of GB 8270-2014, four glycosides such as rebaudioside e, rebaudioside n, rebaudioside O and rebaudioside m were added, and the molecular formula, structural formula and relative molecular weight of 13 glycosides were added.
In 2019, the global Siraitia grosvenorii market was USD 396.34 million, which is expected to reach USD 531.7 million by 2026, with a CAGR of about 4.3%. Because it can be directly labeled as Momordica grosvenorii instead of additives in the label, Momordica grosvenorii is considered to be a substitute sugar in line with the clean label. According to spins data, in 2020, the utilization rate of Siraitia grosvenorii in foods and beverages with clean labels in the U.S. market increased by 15.7%. With a large number of health benefits, the market may gain greater growth momentum in the next few years.
Siraitia grosvenorii not only has great advantages in blood pressure and blood glucose management, but also can alleviate respiratory diseases including cough. In addition, it also has high antioxidant content and long shelf life. In terms of market, Siraitia grosvenorii market is divided into natural and organic markets. According to the region, the Siraitia grosvenorii market can be divided into five main regions: Latin America, North America, Asia Pacific, Europe, the Middle East and Africa. It is expected that North America will make the greatest contribution to the Siraitia grosvenorii market. The European market will be one of the most profitable markets in the next few years, because consumers in the region have a great demand for natural zero calorie sweeteners. The markets in the Asia Pacific region, Latin America, the Middle East and Africa will become regions with great potential. These markets have not been fully developed and there is a demand for business expansion, especially the origin of Siraitia grosvenorii in China.
Chobani Zero sugar sugar sugar free yogurt series launched by chobani uses Momordica grosvenorii and alodonose as sweeteners.
In 2019, FDA announced to exclude the low calorie sweetener alodonose from the labels of “added sugar” and “total sugar”, and set the calorie of alodonose as 0.4kcal/g. This policy has promoted the large-scale production and use of alodonose. In North America, the number of new products containing alodonose tripled in 2020 compared with 2019. Futuremarketinsights predicts that the global market of alodonose will reach US $450 million in 2030, with a compound annual growth rate of 9.1%.
At present, the consumer awareness of alodonose is still low, 2020 In innova global health and nutrition survey, the label of sweetener in consumers’ mind is Stevia: 30% healthy, 24% natural and 21% sustainable, and alodonose is 15% healthy, 10% natural and 14% sustainable.
Although it is not possible to use alodonose in China, some enterprises have started the R & D and production of alodonose. Bowling Bao launched Zhitian · alodonose at this year’s FIC exhibition. The product has passed the GRAS certification of FDA, and the product has the characteristics of high tolerance, no impact on blood glucose, weight control, antioxidation, neuroprotection and so on.
Other new sugar substitute products
1) ADM: low sugar glucose syrup
At the beginning of the year, ADM launched sweetright low sugar glucose syrup (RSGS) in the U.S. market. It can replace the traditional corn syrup in various applications, help to expand and combine the low sugar formula, and provide the viscosity equivalent to the traditional corn syrup for easy processing. When combined with other high-intensity sweeteners, it can reduce the sugar content by more than 30%.
SweetRight RSGS can be used in low sugar ice cream, providing emulsion stability, and maintaining the frozen and thawing characteristics of frozen food structure and texture. In addition, RSGS can replace some sugar or syrup in baked goods, while maintaining moisture and consistent texture throughout the shelf life of baked goods.
2) Douxmatok launches the first incredo sugar finished product
Douxmatok released its first direct to consumer product featuring incredo sugar, a new sugar reduction solution that reduces sugar by 30% to 50%.
The total added sugar of the two limited edition incredo spreads launched in the United States is nearly 50% less than that of other similar products, and fiber is also added. Two tablespoons of incredo spreads also provides 30% of the daily recommended fiber intake. They are made from organic hazelnuts and are free of gluten and artificial flavors, colors and preservatives. Incredo sugar is a feature of smear sauce. Based on the sugar reducing solution made of real sucrose, it enhances the perception of sweetness by improving the efficiency of transmitting sugar to the sweetness receptor, so as to greatly reduce sugar without affecting the taste, taste or texture. It is suitable for cakes, snacks, biscuits, chocolate, candy, protein bars and baked foods.
3) Sweeten: brazzein Brazilian sweet protein sweetener
At this year’s supplyside West show, sweeten and partner conagen launched brazzein sweetener, which will be available in early 2022. This sweetener uses a patented precise fermentation process and can be mass produced in a sustainable way. Combined with Stevia under sweeten, it can obtain good synergy.
Supplant has launched supplant sugar from fiber, a mixture of sugar substitutes naturally found in plant fiber, which has been proved to reduce calories in food. The company uses a patented method to make fiber sugar from straw, stems and cores of corn, wheat and rice. It has been proven to be suitable for a variety of categories, including baked goods, Cereals, chocolate and ice cream.
According to the company, supplant sweetener can be caramelized, baked and cooked like traditional sugar, providing expansion, texture, structure, browning and sweetness. 1.8 calories per gram of sugar and 4 calories per gram of sugar, supplant is also a prebiotic. Once produced on a fully industrialized scale, the price of supplant sugar will be more competitive than traditional sugar because it comes from waste.
5) Fooditive: sweetener based on banana waste
Frutco, a tropical fruit processor, has cooperated with fooditive, a supplier of plant ingredients, to establish a new sweetener product based on banana peel in Europe to reduce food waste. As part of the collaboration, fooditive and frutco are building a waste and residue based biological plant to process bananas and tropical fruits into fruit extracts and sweeteners.
The product will be positioned as a sustainable sweetener, which will help eliminate carbon emissions in the supply chain while natural health. It is a 100% sugar substitute and also shows excellent performance in many applications such as chocolate, dairy products and beverages. At present, the ability of mature banana peel to process 99.7% erythritol (e968) has been verified in the laboratory. In addition, “banana extract” (banana sweetener) can be produced by continuous fermentation. This form of ingredient avoids the regulation of additive number label, thus providing a clean label substitute with very similar function.
Author: Kariya; Source: shiyanhui FTA (ID: fta_21food), reprint has been authorized. Reprint authorization and media business cooperation: Amy (wechat: 13701559246);
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