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The high demands for sugars and the improvement of enzymatic technology have increased the production of sweeteners, especially glucose. Glucose is mostly used along with natural sugar as it exhibits complementary characteristics to natural sugar, including reducing the stickiness of sugar, averting sugar from crystallizing, and retaining extra moisture. The increasing application of glucose, especially glucose syrup, in the food and beverage and pharmaceutical industry, is expected to drive the global market in the forthcoming years.
Base expansion and new product development are some of the major strategies adopted by prominent market companies to strengthen their footprint in the global market. The rising health consciousness among consumers is forcing market players to launch healthier or low-sugar variant of glucose to attract more consumers. For instance, in November 2020, Ingredion Inc. announced the launch of Stablesweet LD low sugar glucose syrup. The product is derived from corn; the glucose syrup is designed to enable a producer to produce shelf-life stable products while reducing sugar content.
The liquid form of glucose remains the most widely used sweetener in the food and beverage industry. The application of glucose syrups can provide better texture, taste, glossiness, volume, improved stability, and a longer shelf-life to the final products. Furthermore, when glucose syrup is mixed with other sugars, it can provide a range of additional benefits to the final food products. For instance, in a cake, glucose syrup can be added for a more luxurious texture, whilst white sugar adds sweetness. Moreover, glucose prevents cookies and biscuits from drying out, maintain volume in marshmallows, keep pastries and cakes soft, prevent sugar from crystallizing in a jam and other sweets, and prevent water crystallization in ice creams. The numerous benefits offered by the application of glucose and glucose syrups are expected to drive the global glucose market.
Increasing health consciousness among buyers due to the increasing prevalence of diabetes, high blood pressure, and other lifestyle diseases and health conditions are predicted to restrain market growth. Besides, the rising popularity of natural sugar sources such as jaggery and honey is anticipated to hamper the market growth.
Key Market Driver -
Increasing Demand for Glucose Syrup from Food and Beverage Industry
Key Market Restraint -
Rising Health Consciousness among Consumers
The key companies operating in the global glucose market are Cargill Inc., AGRANA Beteiligungs-AG, Archer Daniels Midland Company, Ingredion Inc., Tate and Lyle Plc., Tereos SCA, Luzhou Food, Rouqutte, Capital Glucose Company Ltd., and Others.
The utilization of corn starch as a source of industrial raw material for glucose production is predicted to remain strong throughout the forecast years. The increasing production volume and rising area under the cultivation of corn, and low price of the corn starch are some of the major factors responsible for the increasing utilization of corn starch as a raw material.
The food and beverage segment is projected to hold a major share in the market, followed by pharmaceuticals. The crystal size distribution of granular or powdered glucose can affect the quality of ice-creams, desserts, chocolates, and many others, so the application of liquid glucose is expected to increase in the food and beverage industry. Glucose is a specialty culinary ingredient, and it has very specific properties that complement the use of white sugar. Henceforth, it is widely used in the food and beverage industry.
Asia Pacific is anticipated to grow at a significant pace in the global glucose market. The rising demand for sweet food products, including chocolates and ice-cream, and easy availability of the raw material due to rising area under the production of wheat and corn within the region are anticipated to drive the market growth. The major demand for glucose is anticipated to come from the processed food industry.
North America is anticipated to hold a substantial share in the global market. The presence of key players within the region and on-going research activities to develop low-sugar glucose powder or syrup are anticipated to drive the regional market. The adoption of a few strategies such as introducing low price products, low-calorie containing product, and flavoured glucose syrup provide immense growth opportunities in the region.
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