Impact of COVID-19 on Low Intensity Sweeteners Market : Implications on Business

Low Intensity Sweeteners Market

Allulose Serves as Efficient Low Intensity Sweetener for Beverage Applications

The trend of natural sweeteners is resonating with consumers in the low intensity sweeteners market. Beverage makers are manufacturing drinks that contain low-to-no sugar content. Likewise, allulose is one of the low intensity sweeteners amongst fructose, tagatose, and erythritol, which serves as an efficient sweetening solution for beverage manufacturers.

Sweetening combinations of allulose, erythritol, stevia, and monk fruit are becoming more popular amongst beverage manufacturers. Although allulose is classified as an added sugar, it is projected that the FDA (Food and Drug Administration) will soon take it out from the added sugars category and claim it on the list of the nutritional panel, similar to alcohol sugars. Allulose is also replacing sugar alcohol erythritol in several beverage applications to establish calorie reduction in the low intensity sweeteners market.

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The growth of consumerism has given rise to the demand for clean-label sweeteners. Market players are devising more reliable and cost-effective sweetening systems to replace sucrose in the supply chain. For instance, in April 2019, Ingredion — a leading global provider operating in the low intensity sweeteners market, announced the launch of ASTRAEA® Allulose, a low intensity sweetener that offers similar taste profile and functionality to sucrose, with reduced calorie content.

low intensity sweeteners market infographic

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Dental Health and Pharmaceuticals: Winning Imperatives for Xylitol

Xylitol is claimed to lower the risks of dental caries in consumers aged three to 80 years. These attributes are helping manufacturers operating in the low intensity sweeteners market develop sugar-free products in various beverages, dairy products, confectionaries, and bakery products, as well as dietary supplements.

The low intensity sweeteners market is expected to reach a valuation of ~US$ 3.1 billion by the year 2029, and currently, xylitol accounts for the highest market value with a share of ~29%. This is why market players are increasing the production of xylitol from naturally-occurring wood, which has half the calories as compared to regular sugar, and supports dental health.

Due to growing awareness about the health issues related to sugar, stakeholders in the confectionary industry are using xylitol as a low intensity sweetener to add freshness to fruit flavors and efficaciously mask any bitter taste. Manufacturers are using xylitol for pharmaceutical and nutritional applications, such as in tablets, injectable treatments, and parenteral nutrition.

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Market Players Invest in Yeast Reactors for High Yield of Tagatose

Tagatose serves as an ideal low intensity sweetener alternative that has similar taste and texture to sucrose. It also helps lower the risks of increased blood glucose levels and has fewer calories as compared to sucrose. However, efficient and cost-effective production of tagatose is one of the major roadblocks for manufacturers in the low intensity sweeteners market.

Tagatose has a high manufacturing cost that hinders its growth for expansion in several commercial applications. Although it is naturally found in fruits and dairy products, these concentrations are too low to extract it effectively. Also, traditional manufacturing methods isolate only less than half of the tagatose from galactose, and involves a multi-step enzymatic procedure. Thus, manufacturers are increasingly investing in yeast reactors that serve as a modern method for the mass production of tagatose. Research and development efforts are being made to develop a special type of yeast that produces tagatose from lactose with the help of genetic engineering.

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