With the increasing health awareness of consumers, sugar has become an important factor affecting consumers' purchasing behavior. According to Innova, the compound annual growth rate in the number of cereals and bakery products using sugar-related claims (reduced or sugar-free) between 2012 and 2016 reached 30% and 17%, respectively.
This sugar reduction trend has made sweeteners a hot spot of innovation in the food and beverage industry. Among the new food and beverage products containing sweeteners in 2018, the top five sweeteners were sucralose, acesulfame potassium, and sorbitol. , stevia, aspartame.
Top 5 sweeteners tracked in new food and beverage products (Innova, Global, 2018)
Sucralose ranked first in new food and beverage applications in 2018, with 39% of applications far higher than other sweeteners. Sucralose, or sucralose, is a new generation of sweeteners. It is white crystalline powder or granules and is about 600 times sweeter than sucrose. Since the first generation of saccharin, the artificially synthesized high-intensity sweetener has undergone five replacements, including cyclamate, aspartame, acesulfame potassium, and sucralose. Sucralose has high safety and stable performance, and is a new type of high-quality, non-nutritive high-efficiency sweetener. At present, sucralose has been approved for use in more than 120 countries and regions, and is widely used in various fields such as food, beverages, health products, daily chemicals, and medicine.
Sucralose products are currently recognized as one of the most advantageous high-intensity sweeteners in the world, and the market demand for products has been growing steadily. In 2009, the total global demand for sucralose is expected to be 2,500 tons. By 2018, the market demand for sucralose is expected to reach 10,000-11,000 tons, and the demand will increase by more than 4 times. In 2011, my country exported about 1,000 tons of sucralose. In 2017, my country's total export volume was about 5,300 tons, and the export volume increased by more than 5 times. my country's sucralose market began to be put into market development in 2008. By 2018, the total market demand has exceeded 2,000 tons, accounting for about 25% of the global total market demand. It is the fastest growing market area in the global market in recent years.
Food giants including Coca-Cola, Pepsi, Danone, and Mondelez all use sucralose as an important sweetener. However, there is also some controversy about the safety of sucralose. For example, the German Federal Institute for Risk Assessment (BfR) said that sucralose may form harmful compounds when heated, and asked EFSA to speed up the re-evaluation of sucralose.
Acesulfame potassium, also known as AK sugar, chemically called potassium acetylsulfonate, was first synthesized by the German Hearst Company in 1967. After 15 years of tests and inspections, its use was approved by the European Union and the United States in 1983 and 1998, and also in China. It was recognized in 1992. Acesulfame K is widely used in food, beverage, oral hygiene/cosmetics and pharmaceuticals. Acesulfame K is safe, stable, economical and easy to use, and is mainly used as a substitute for saccharin and sodium cyclamate.
Acesulfame has experienced a long period of market downturn. Around 2011, due to overcapacity in China, the vicious competition in the industry was more serious. The price war between companies to compete for market share has led to a decline in the price of acesulfame products, which fell to less than 30,000 yuan per ton in mid-2013. The long-term price war not only forced the exit of small enterprises, but also caused some large enterprises to experience operational difficulties. Since 2016, after the manufacturers of the important intermediate diketene have successively stopped production due to environmental reasons and safety accidents, the price of diketene has increased significantly, which has also driven the price of acesulfame potassium to rise. 21% or so. In 2019, the latest market quotation of Acesulfame is about 60,000-65,000 yuan / ton.
Sorbitol is basically close to stevia in the new product application in 2018, at 22%. Sorbitol has a cool sweetness, about half the sweetness of sucrose, and has a calorific value similar to that of sucrose. It has good moisturizing properties and can be Keeping food to a certain amount of moisture can maintain the balance of sweet, sour and bitter intensity and enhance the flavor of food. Since it is a non-volatile polyol, it also has the function of maintaining the aroma of food. And it is not converted into glucose in the human body and is not controlled by insulin, so it is suitable for diabetics. In food, it is mainly used as a sweetener for bakery and cereal products.
In 2018, the global market demand for sorbitol reached 2.519 million tons. In the future, due to the unique role of sorbitol in food, medicine, daily chemicals and other fields and its high cost performance, its market demand will continue to increase. The global sorbitol market demand will grow to around 2.8 million tons by 2024. In the global sorbitol consumption structure in 2018, the pharmaceutical industry has the highest demand for sorbitol, accounting for about 35%; followed by toothpaste, whose demand accounts for 22% of the total global consumption.
Stevia has gained very good awareness among consumers in many regions. It belongs to plant origin and does not contain calories. The indigestibility of stevia will not cause the increase of blood sugar concentration after ingestion, nor will it promote the increase of insulin concentration in the blood. It is suitable for diabetic patients. At present, it has been approved by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) Expert Committee on Food Additives (JECFA), and can be well used in most food and beverages. Globally, the use of stevia sweeteners in food and beverage products grew rapidly in 2018, and food and beverage companies are expected to continue to increase their use of stevia as their natural sweetener of choice.
Although stevia has been active in the market for many years, major suppliers are continuing to innovate products to make it taste more like sugar, including Pusecco's development and utilization of stevia's antioxidants, fiber and nutrients. Sweegen's latest innovation, Bestevia e+, is a new steviol glycoside containing Reb E that provides a sugar-like taste. Sweet Green Fields and Tate & Lyle also jointly launched ZOLESSE Natural Flavour, a glucosyl steviol glycoside that can be labeled as a "natural flavor," allowing manufacturers to keep a short list of ingredients when it's combined with stevia sweeteners , it will make the taste more rounded and reduce bitterness and aftertaste.
Aspartame is a non-carbohydrate artificial sweetener, aliased as Aspartame, APM, Canderel, etc. Aspartame is a natural functional oligosaccharide because of its high sweetness and low calorie content, and will not cause a significant increase in blood sugar. Aspartame is not suitable for use in cooking, baking and hot beverages because it breaks down and loses its sweetness at high temperatures. my country stipulates that it can be used for cakes, biscuits, bread, prepared wine, ice cream, popsicles, beverages, candy, and the dosage should be based on normal production needs.
Aspartame is mainly used in carbonated beverages because of its pure sweetness and cool taste. Aspartame has obvious synergistic effect on flavors, and can increase the intensity and persistence of product flavors when used in fruit juice drinks and fruit wines.
Aspartame is decomposed into three types of substances in the human body: methanol (10%) (strong toxicity, blinding), aspartic acid (40%), phenylalanine (50%) ), not in patients with phenylketonuria). The safety of aspartame has always been widely discussed. Even though there are many scientific means to prove that it is indeed safe, there are still many people who are skeptical about its safety. Therefore, aspartame was gradually replaced by sucralose and acesulfame potassium, and the market share declined year by year.
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