Pilot Testing Supports Crystallization of Isomalt Used in Polyol-group Products
Sugar reduction and sugar replacement are considered as megatrends in the F&B industry. This trend has triggered the demand for crystalline form of sugar substitutes such as Isomalt. For instance, BMA Automation-a provider of automation solutions for sugar and food industries, is increasing efforts to acquire knowledge of process engineering for polyol-group of products such as Isomalt, xylitol, and sorbitol, among others. There is a growing demand for machinery and equipment that delivers processing of polyol-group products.
The trend of pilot testing is revolutionizing the Isomalt market, which is why the market is estimated to progress at a CAGR of 6.1% during the forecast period. Laboratory testing has been helping companies in the Isomalt market to scale up their production level. Pilot tests help to build the credibility of Isomalt manufacturers, resulting in optimization of various processing parameters. Lab tests are supporting the trend of crystalline form of sugar substitutes that are being pervasively used to develop polyol-group products.
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Innovations in Sugar-free Hard-boiled Candies Gain Global Recognition
New innovations in hard-boiled candy products are generating incremental opportunities for companies in the Isomalt market. For instance, Turkish startup Toller Gida, announced to join forces with ingredients supplier BENEO to develop a sugar-free version of the former’s hard-boiled sweet called SoundyCandy. Isomalt innovators are gaining recognition to showcase their new hard-boiled candy innovations that enhance consumer experience. Hence, companies in the Isomalt market are capitalizing on this trend to enable sugar reduction and sugar replacement megatrends in hard-boiled candies.
Moreover, inorganic strategies such as company collaborations are catalyzing revenue growth, where the global market is estimated to surpass a value of US$ 1.6 Bn by the end of 2030. Technical teams in companies are at the forefront to experiment with Isomalt in order to enhance the flavors of candies. This is evident since sugar confectionaries are estimated to dictate the highest revenue among all end uses in the market.
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Isomalt: Hero or Villain in Sugar Confectionaries?
Sugar is increasingly being used in making sugar sculptures that entice customers in the HoReCa (Hotels, Restaurants & Cafes) industry. However, hydroscopic properties of sugar pose as limitations in countries with humid weather conditions, resulting in the lumping of sugar due to humidity. Hence, companies in the Isomalt market are increasing awareness about the novel sugar substitute, since resistant properties of Isomalt are far better in comparison with sugar. However, it has been found that even Isomalt tends to go dull and cloudy as quickly as sugar in extreme humid weather conditions. As such, users are more comfortable in making sugar confectionaries with Isomalt than sugar, since the latter completely dissolves in extreme weather conditions.
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Companies in the Isomalt market are increasing awareness about sugar-free and low-calorie content that is grabbing the attention of consumers. Many dieticians are recommending Isomalt for health-conscious individuals who are following sugar-limited weight control plans. As such, it is being argued that Isomalt does not shine like sugar, thus missing out on the aesthetic feel in sugar confectionaries. In all, Isomalt applications are dependent on consumer demand.
Manufacturers Face Challenges to Fulfill Volatile Demands amidst COVID-19 Pandemic
Companies in the Isomalt market are experiencing high and volatile demand for sugar substitutes amidst the coronavirus (COVID-19) pandemic. However, companies are facing logistical challenges such as fewer containers and reduced manpower at harbors. As such, companies in the Isomalt market are increasing efforts to mitigate delays in shipments through planned production practices and combined team effort. They are not facing a shortage in procurement of raw materials, but are challenged with planned maintenance and engineering works at production plants.
Since third party companies were not allowed in factory premises during the past few weeks of the coronavirus outbreak, it has understandably resulted in the mismanagement of production activities in factories. Though authorities have recently allowed suppliers to carry out necessary works on factory floors, compliance with safety measures continues to cause a slowdown in production activities.
Moreover, due to the COVID-19 pandemic, the supply chain network has been severely affected following lockdown. This is expected to result in economic slowdown for the next 3-4 years. As Isomalt is a convenience product among health conscious consumers and not a necessity, its demand is expected to decline over the next couple of years and then reach a stagnant phase.
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