Sugars and Sweeteners in Processed Foods and Beverages

Publication Date	June 2007
Publisher	BCC Research
Product Type	Report
Pages
ISBN Number	not applicable
Product Code	BCC00141

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Summary

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.

Report Highlights

In 2006, the domestic market for refined sugar in foods and beverages was about 4.6 million metric tonnes (MT). At a CAGR of 2%, this market should grow to a little over 5 million MT by 2011.
The U.S. market for corn-derived sweeteners was about 11.9 million MT in 2006 and should grow at a CAGR of 1.9% to approximately 13.0 million MT in 2011.
The total market for the four current commercial HIS in the U.S. was about 13,400 MT in 2006, and should grow at about 3.3% per year reaching a market of 22,100 MT in 2011.
Other caloric sweeteners include so-called sugar alcohols, also called polyhydric alcohols or polyols. They are increasing in popularity with a 2006 market in the U.S. of 205,000 MT, and are projected to grow at 2.3% to 230,000 MT in 2011.

Content

Introduction
- Study Goals And Objectives
- Reasons For Doing This Study
- Contributions Of The Study And For Whom
- Scope And Format
- Methodology And Information Sources
- Related Bcc Publications
- About The Author
- Bcc Online Services
- Disclaimer
Summary
- Summary Table: Estimated U.S. Market For Sugar And Other Sweeteners Through 2011 (Mt In Thousands)
- Summary Figure: Estimated U.S. Market For Sugar And Other Sweeteners 2003-2011 (Mt In Thousands)
Overview
- Properties And Composition Of Sugars And Sugar-Based Caloric Sweeteners
- Carbohydrate Chemistry
  - Sugars
  - Sugar Alcohols
- History
  - Early Cultivation Of Cane Sugar
  - Early Markets For Cane Sugar
  - Other Sources Of Sugar Besides Sugar Cane
  - Corn Distillation And The First Corn Sweeteners
  - Market Changes In Caloric Sweetener USAge
  - Artificial, Noncaloric Sugar Substitutes
- Sugar Versus Other Sweeteners
  - Sugar And Sweetener Trends
- Sweetener Types
  - Sugar (Sucrose)
  - Other Caloric (Nutritive) Sweeteners
    - Corn-Derived Sweeteners (Hfcs, Dextrose/Glucose, Etc.)
    - Sugar Alcohols
    - Minor Caloric Sweeteners (Honey, Maple Syrup, Etc.)
  - High-Intensity (Non-Nutritive) Sweeteners
- Applications And Attributes
  - Flavor Enhancement
  - Texture
  - Bulk
  - Blending
  - Mouth Feel
  - Humectancy
  - Preservation
  - Browning
  - Fermentation
  - Color
  - Caloric Impact
Sugar Market
- Sugar Market
- Overall U.S. Sugar Market
- Sugar Types, Properties, And Functions
  - White (Refined) Sugar
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning (Caramelization)
    - Caloric Impact
  - Brown Sugars And Molasses
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
  - Invert Sugar
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
- Sugar Applications In The U.S.
  - U.S. Sugar Prices
  - Beverages
  - Baked Goods And Cereals
  - Candy/Confectionery
  - Ice Cream And Dairy Products
  - Canned, Bottled, And Frozen Foods
- Sugar Market Assessment
  - Conclusion
Other Sweetener Markets
- Other Sweetener Markets
- Overall Market For Sweeteners Other Than Sucrose
- Hfcs And Other Corn-Derived Sweeteners
  - Hfcs And Corn-Derived Sweeteners Market
  - Properties And Functionality By Type
    - High Fructose Corn Syrups
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
    - Glucose, Dextrose, And Other Corn Syrups
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
  - Hfcs And Corn-Derived Sweetener Applications
    - Beverages
    - Bakery, Cereals, And Related Bakery Products
    - Ice Cream And Dairy Products
    - Candy And Confectionery
  - Hfcs And Corn Sweetener Market Assessment
  - Sugar Alcohols (Polyhydric Alcohols, Polyols)
  - Properties, Functions, And Markets By Sugar Alcohol
    - Erythritol
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Caloric Impact
    - Market Estimate And Forecast
    - Isomalt
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
    - Market Estimate And Forecast
    - Lactitol
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Caloric Impact
    - Market Estimate And Forecast
    - Maltitol
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Browning Qualities And Color
    - Caloric Impact
    - Market Estimate And Forecast
    - Mannitol
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Humectancy And Preservative Action
    - Browning Qualities And Color
    - Caloric Impact
    - Market Estimate And Forecast
    - Sorbitol
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectant And Preservative Action
    - Color And Browning Attributes
    - Caloric Impact
    - Market Estimate And Forecast
    - Xylitol
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Caloric Impact
    - Market Estimate And Forecast
  - Sugar Alcohol Applications And Markets
    - Beverages
    - Bakery, Cereal, And Related Products
    - Dairy Products And Ice Cream
    - Candy And Confectionery
  - Sugar Alcohol Market Assessment
- High-Intensity Sweeteners
  - High-Intensity Sweeteners Market (His)
  - Properties, Functions, And High-Intensity Sweetener Markets
    - Aspartame
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
    - Market Estimate And Forecast
    - Acesulfame-K (Ace-K)
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
    - Market Estimate And Forecast
    - Saccharin
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
    - Market Estimate And Forecast
    - Sucralose
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
  - High-Intensity Sweetener Markets And Applications
    - Beverages
    - Bakery, Cereal And Related Products
    - Ice Cream And Dairy Products
    - Candy And Confectionery
  - High-Intensity Sweetener Market Assessment
    - Aspartame
    - Ace-K
    - Saccharin
    - Sucralose
    - Conclusions
- Other Caloric Sweeteners
  - Other Caloric Sweeteners Market
  - Properties And Functionality By Product
    - Honey
    - Flavor Enhancement
    - Texturizing, Bulking, And Blending
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
    - Maple Syrup
    - Flavor Enhancement
    - Mouth Feel
    - Humectancy And Preservative Action
    - Fermentation
    - Color And Browning Attributes
    - Caloric Impact
- Overall Conclusion: Other Sweeteners
Technology
- Chemistry And Technology Of Sugar
  - Monosaccharides
  - Disaccharides
  - Higher Saccharides: Poly- Or Oligosaccharides
  - Methods For Extraction And Refining Sugar
    - Refining Of Sugar Cane
    - Sugar Beet Refining
  - Research And Recent Developments In Sugar Production
- Chemistry And Technology Of Hfcs And Other Corn Sweeteners
  - Production Of Corn Sweeteners From Cornstarch
    - Production Of Hfcs From Cornstarch
- Technology And Chemistry Of Sugar Alcohols (Polyols)
- His Technology
  - Aspartame
  - Acesulfame-K
  - Saccharin
  - Sucralose
- Selected Patent Technology
  - Selected Patent Abstracts
    - Aspartame
    - Patent No. 3,492,131: Peptide Sweetening Agents
    - Erythritol
    - Fermentation Process For The Production Of Erythritol (Patent No. 3,756,917)
    - Invert Sugar
    - Sorbitol
    - Catalytic Hydrogenation Of Glucose To Produce Sorbitol (Patent No. 4,322,569)
    - Sucralose
    - Tagatose
    - Process For Manufacturing Tagatose (Patent No. 5,002,612)
    - Xylitol
    - Process For Making Xylitol (Patent No. 4,008,285)
Industry Factors, Concerns, Competitiveness, And Trends
- Background
  - Concerns Over Properties
  - Health Issues
    - Weight Gain
    - Diabetes
    - Sugar
    - Corn-Derived Sweeteners
    - Sugar Alcohols
    - His
- Demand Characteristics Of Sugar And Other Sweeteners
  - Sugar (Sucrose)
  - Other Nutritive/ Caloric Sweeteners
  - His
- Current Status Of Sugar And Sweetener Competitiveness
  - General Economic Considerations
    - Marketing
    - Consumer Health Perceptions
    - USAge Of Sugar
    - USAge Of Other Caloric Sweeteners
    - The Impact Of High-Intensity Sweeteners
  - Market Growth Factors
    - Market Shifts And Marketing Agreements
Impact Of Market Growth Factors
- Some Trends And Developments
  - Multifunction Beverages
  - Sweetener Blends
  - Modified Sugar
  - Mergers And Acquisitions
  - Sweeteners On The Horizon
    - Alitame
    - Beflora
    - Brazzein
    - Cyclamates
    - Dulcin
    - Glycyrrhizin
    - Hernaculin
    - Inulins
    - Left-Handed Sugar
    - Miraculin
    - Monellins
    - Neotame
    - Neohesperidin Dihydrochalcones
    - Phyllodulcin
    - Stevioside (Stevia)
    - Suosans
    - Tagatose
    - Thaumatin
Government Regulations And Public Issues
- Regulations Affecting Sugar And Sweeteners
  - Cfr Title
    - Sugar And Nutritive Sweeteners With Gras Status
    - Sweeteners With Interim Gras Status Pending Additional Study
    - Recent Gras Status Approvals
    - Approval Status Of His
    - His With Interim Gras Status Pending Additional Study
    - Currently Banned High Intensity Sweeteners
    - Other Regulations Regarding Sugar And Sweeteners
    - International Statutes Regulating Sugar And Sweeteners
- Public Concerns And Issues
  - Current Concerns Over Hfcs
  - Sucralose Advertising Problems
  - Bioethics And Environmental Issues And Concerns
    - Genetically Modified Corn
    - Acceptable Daily Intake (Adi)
    - Environmental Impacts Of Sugar Cultivation
  - Caries, His, And Other Public Concerns
Some International Aspects
- The International Sugar Market
  - International Sugar Production
  - International Sugar Prices
    - European Union Plan
    - Mideast Sugar Refining
    - Price Supports And Subsidies In The U.S.
    - Example: The World Sugar Price/Supply Situation, Spring
  - U.S. Sugar Imports
- The International Hfcs Market
Company Profiles
- Introduction
- Sweetener Manufacturers And Refiners/Processors
  - American Crystal Sugar Co.
  - Archer Daniels Midland Co.
  - British Sugar, Plc
  - C&h Sugar Co., Inc.
  - Cargill, Inc.
  - Cargill Europe/Cerestar, Inc.
  - Celanese Corp./Nutrinova, Inc. (America)
  - Corn Products International, Inc.
  - Florida Crystals Corp.
  - Imperial Sugar Co.
  - The Nutrasweet Co.
  - Penford Corp./Penford Food Ingredients Co.
  - Pmc Specialties Group, Inc.
  - Roquette America, Inc.
  - Spherix Inc./Biospherix
  - Spi Polyols, Inc.
  - Sugar Cane Growers Cooperative Of Florida
  - Tate & Lyle, Plc/A.E. Staley Manufacturing Co.
  - United States Sugar Corp.
- Food And Beverage Processors
  - Cadbury Schweppes, Plc
  - The Coca-Cola Co.
  - Conagra Foods, Inc.
  - Da Vinci Gourmet
  - Dawn Food Products, Inc.
  - General Mills, Inc.
  - H. J. Heinz Co.
  - Kellogg Co.
  - Kraft Foods, Inc.
  - National Beverage Corp.
  - Nestlé USA, Inc.
  - Pepsico
  - Sara Lee Corp.
  - The J.M. Smucker Co.
  - Unilever
  - William Wrigley Jr. Co.
Appendix
- Glossary Of Important Terms, Abbreviations, And Acronyms
List Of Tables
- Estimated U.S. Market For Sugar And Other Sweeteners Through 2011 (Mt In Thousands)
- Table 1 Some Properties Of Sugar And Other Caloric Sweeteners
- Table 2 Properties Of Sugar Alcohols And Sugar
- Table 3 Early Chronology Of Sugar And Sweeteners
- Table 4 Later Chronology Of Sugar, Other Sweeteners, And His
- Table 5 Estimated Percentage Of Annual Nutritive Sweetener Use In The U.S. (%, Based On Approx. 150 Lbs Per Year Per Capita Consumption)
- Table 6 Some Key Sugar And Sweetener Applications
- Table 7 Estimated U.S. Sugar Market By Type, Through 2011 (Mt In Thousands)
- Table 8 Some Functions And Advantages Of Different Types Of Sugars
- Table 9 Estimated U.S. Sugar Applications In Commercial Food And Beverages, Through 2011 (Mt In Thousands)
- Table 10 Comparison Of Other Sweeteners With Sucrose (%)
- Table 11 Estimated U.S. Market For Other Sweeteners By Type Through 2011 (Mt In Thousands)
- Table 12 Estimated U.S. Hfcs And Corn-Derived Sweeteners Market By Type, Through 2011 (Mt In Thousands)
- Table 13 Estimated U.S. USAge Of Hfcs And Corn Sweetener In Commercial Food And Beverage Applications, Through 2011 (Mt In Thousands)
- Table 14 Estimated U.S. Sugar Alcohol Market By Type, Through 2011 (Mt In Thousands)
- Table 15 Comparison Of Sugar Alcohols With Sucrose
- Table 16 Estimated U.S. USAge Of Erythritol In Commercial Food And Beverage Applications, Through 2011 (Mt In Thousands)
- Table 17 Estimated U.S. USAge Of Isomalt In Commercial Food And Beverage Applications, Through 2011 (Mt In Thousands)
- Table 18 Estimated U.S. USAge Of Lactitol In Commercial Food And Beverage Applications, Through 2011 (Mt In Thousands)
- Table 19 Estimated U.S. USAge Of Maltitol In Commercial Food And Beverage Applications, Through 2011 (Mt In Thousands)
- Table 20 Estimated U.S. USAge Of Mannitol In Commercial Food And Beverage Applications, Through 2011 (Mt In Thousands)
- Table 21 Estimated U.S. USAge Of Sorbitol In Commercial Food And Beverage Applications, Through 2011 (Mt In Thousands)
- Table 22 Estimated U.S. USAge Of Xylitol In Commercial Food And Beverage Applications, Through 2011 (Mt In Thousands)
- Table 23 Estimated U.S. USAge Of Sugar Alcohols In Commercial Food And Beverage Applications, Through 2011 (Mt In Thousands)
- Table 24 Some Characteristics Of Commercial High-Intensity Sweeteners
- Table 25 Estimated U.S. High Intensity Sweetener Market By Type Through 2011 (Mt)
- Table 26 Estimated U.S. USAge Of Aspartame In Commercial Food And Beverage Applications, Through 2011 (Mt)
- Table 27 Estimated U.S. USAge Of Ace-K In Commercial Food And Beverage Applications, Through 2011 (Mt)
- Table 28 Estimated U.S. USAge Of Saccharin In Commercial Food And Beverage Applications, Through 2011 (Mt)
- Table 29 Estimated U.S. USAge Of Sucralose In Commercial Food And Beverage Applications, Through 2011 (Mt)
- Table 30 Estimated U.S. USAge Of High Intensity Sweeteners In Commercial Food And Beverage Applications, Through 2011 (Mt)
- Table 31 Estimated U.S. Honey And Maple Syrup Market, Through 2011 (Mt In Thousands)
- Table 32 Some Characteristics Of Commercial High-Intensity Sweeteners
- Table 33 Some Selected U.S. Sweetener Patents
- Table 34 Some Health Issues Concerning Sugar And Sweeteners
- Table 35 Prevalence Statistics Related To The Overweight And Obese In The U.S., 1976-2004 (%)
- Table 36 Demand Characteristics Of Sugar By Type And Application
- Table 37 Demand Characteristics Of Other Nutritive Sweeteners By Type And Application
- Table 38 Demand Characteristics For High Intensity Sweeteners By Type And Application
- Table 39 Market Share Comparison Of Sugar And Other Sweeteners In The U.S., 2003-2011 (%)
- Table 40 Some Major Competitiveness Factors Affecting Demand For Sugar And Other Sweeteners (%)
- Table 41 Projected Market Penetration Of Different Sweeteners In Processed Foods And Beverages, 2006-2011 (%)
- Table 42 Federal Regulations Governing Sugar And Sweeteners
- Table 43 Sugar Production And Other Data For The Top 10 Producers
- Table 44 Global Sugar Production And Trade By Region, 2002-2007 (Mt In Thousands)
- Table 45 Price Of Raw Sugar, 2005-2007 (Cents/Lb)
- Table 46 Domestic Retail Sugar Prices, 2005-2006 Season (Cents/Lb)
- Table 47 U.S. Sugar Tariff Rate Quota Imports 1994-1995 To 2006-2007 (Mt In Thousands)
- Table 48 U.S. Hfcs Production And Imports, 1992-2006 (Mt In Thousands)
List Of Figures
- Estimated U.S. Market For Sugar And Other Sweeteners 2003-2011 (Mt In Thousands)
- Figure 1 Estimated U.S. Sugar Market By Type, 2003-2011 (Mt In Thousands)
- Figure 2 Estimated U.S. Market For Other Sweeteners By Type 2003-2011 (Mt In Thousands)
- Figure 3 Estimated U.S. Hfcs And Corn-Derived Sweeteners Market By Type, 2003-2011 (Mt In Thousands)
- Figure 4 Estimated U.S. High Intensity Sweetener Market By Type, 2003-2011 (Mt)
- Figure 5 Estimated U.S. Honey And Maple Syrup Market, Through 2011 (Mt In Thousands)