The market growth of low intensity sweeteners is expected to reach US$2.07 billion in 2025, from US$1.25 billion in 2016. The market for global low intensity sweeteners is primarily driven by increased demand for low-calorie healthier foods, and a rise in diabetic populations across the world.
Low intensity sweeteners are sugar substitutes that have lower calories than sugar, due to its lower glycemic index. Perceived health risks related to diabetes, obesity, and high cholesterol have led consumers to purchase food and drinks containing low intensity sweeteners.
In the past few years, consumers are growing increasingly health conscious and changing their eating patterns and lifestyles to be healthier. This has resulted in consumers reducing consumption of sweet and high-calorie foods and beverages. New product launches by manufacturers have also led to the increase in applications of low intensity sweeteners in food and beverage products.
The global low intensity sweeteners market can be categorised into different types: tagatose, xylitol, trehalose, isomaltulose, allulose, sorbitol, erythritol and maltose. Of these, xylitol had the largest share in the market in 2016 due to its increasing application in the food and beverages industry.
Based on application, the demand for low intensity sweeteners is more pronounced across the beverage, confectionery, pharmaceutical and dairy products industries. The cereal products and table top sweeteners markets also have a strong demand for low intensity sweeteners. The beverage market has the largest market share, holding over 31.9 percent of the market in 2016, followed by the confectionary and dairy product markets.
The market research revealed Asia Pacific as the most dominant region in the global market and also the fastest growing region; holding a share of 33.2 percent in the global market in 2016. The region is projected to continue being the market leader through the forecast period.