Abstract
INTRODUCTION
In some important respects, the sweeteners industry and its markets are
generally considered mature, especially sugar (sucrose), which is a genuine
agricultural commodity. However, the industry and its technology have evolved
in several important areas, especially in high-intensity sweeteners (HIS). The
latter, also called non-nutritive or noncaloric sweeteners, have become
increasingly strong and competitive products, most importantly in developed
countries.
With increasing focus on an overweight and increasingly obese population in
these developed countries (with the greatest focus on the U.S.), the HIS
market has expanded, both in sales and in the number of products available.
Other sweeteners (i.e., other than sugar) enjoy significant markets, the
largest of which is high fructose corn syrup (HFCS), the major sweetener in
caloric soft drinks and other drinks such as regular Coca-Cola and Pepsi Cola.
The U.S. market for HFCS is so large that it has now far surpassed the market
for sugar.
Given the growing demand within this industry, BCC Research is providing this
report as an update to a previous report published in spring 2003 that
forecast from 2002 to 2007. This updated study re-examines the status of the
sugar and other sweetener industries in the U.S., introduces and discusses
what types of sweeteners are used in major end-use commercial food and
beverage products, and analyzes and forecasts their growth potential over the
5-year period from 2006 to 2011. Although focused on the U.S., this report
also places the U.S. sugar and sweetener industries in their global context.
Driving this market is the age-old consumer liking for sweetness in the diet,
which is creating a personal and public health dilemma. The simplest and
oldest way to add sweetness is with sugar. Unfortunately, sugar is highly
caloric and can easily contribute to weight gain, cause dental caries
(cavities), and contribute to the onset of diabetes. Consumers want both
sweetness and low or no caloric intake from the source of the sweetness, and
this desire has created an active technological base and marketplace for
products of this kind.
Continuing and growing concerns about dental caries, diabetes, and general
weight gain and obesity-related disorders have created the need for
manufacturers and food/beverage processors to look at their processed food
product. As a result, food and beverage product designers and marketers must
reconsider the additives they use in their products. They must consider what
alterations must be made to meet consumer demand for something that is both
sweet and low-calorie or non-carbohydrate.
The actions of companies in this broad industry over the past generation or so
have built a large and growing sub-industry in sweeteners that are
alternatives to sugar. These alternatives are of several types, which include
(1) caloric alternatives used primarily for cost reasons and is led by HFCS,
(2) other sweeteners like sugar alcohols (polyhydric alcohols or polyols) that
may have fewer calories than sugar and do not cause dental caries or increase
glycemic index, and (3) noncaloric or HIS-like saccharin and aspartame that
add no calories at all to products.
SCOPE OF STUDY
This report covers:
- Sugar, corn-derived sweeteners like HFCS, sugar alcohols, and other less
commercially important caloric sweeteners, and the four current HIS on the
U.S. commercial market: aspartame, acesulfame-K (Ace-K), sucralose, and the
oldest product, saccharin
- Market analyses, with 5-year forecasts
- The influence of international activities and business on the domestic
market
- The sources from which sweeteners are derived, applicability and
functionality, caloric content, and benefits and drawbacks for each.
- Driving forces such as government regulations, technological advances,
research and development of new additives, and international factors, and how
these forces can promote or retard the development and marketing of current
and new sweeteners
- Company profiles of major companies in the sweeteners business, including
sweetener manufacturers and processors, as well as food and beverage
processors.
METHODOLOGY AND INFORMATION SOURCES
Extensive searches were made of the relevant literature and the Internet,
including many leading trade publications, as well as technical compendia,
government publications, and information from trade and other associations.
Much of the product and market information was obtained from principals
involved in the industry. Information for company profiles was primarily
obtained directly from company sources, especially the larger, publicly owned
firms. Other sources included directories and articles.
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