Technology Insights, Innovation and Market Analysis on Sugar Reduction in Food Products | Nestle, Ajinomoto, Cargill Inc, Tate & Lyle PLC, Unilever

Sugar is used in a variety of industries mainly food, beverages, bakery, confectionery, dairy, and pharma. Overall world sugar production was million metric tons in 2017-18. On other hands, the consumption was also high at million metric tons (MMT), as monitored by the US Department of Agriculture (USDA). But the major health concern is the addition of sugar to food and beverages. Due to rising health concerns about high sugar content and sugar taxes imposed by various countries in Europe, Mexico, and South Africa, food industry has come up with various intuitive ways to reduce the amount of added sugars in food and beverages. As estimated, the global sugar-free food and beverages market size is projected to grow to US$ billion by 2021, at a CAGR of close to 7% from US$ in 2016.

The IP analysis of the sugar reduction technologies in food and beverages was carried out for 3 years (2015-2017) to understand the existing technologies which have been used for reduction of sugar. The analysis shows that globally all major food producers and sugar companies are focused on the development of novel technologies to reduce the sugar content in their products. The sugar reduction methodologies which have been mentioned include physical methods, chemical methods, enzymatic methods and microbial technology to reduce the sugar content of food products.

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Sugar alternatives that can substitute free sugar in food & beverages:
• Plant-derived sweeteners such as stevia, Yacon syrup, monk fruit, Thaumatin etc.
• Artificial sweeteners such as Acesulfame potassium, Advantame, Aspartame, Neotame etc.
• Sweetness Modulators SWEET TASTE, SymLife Sweet, ClearTaste etc.
• Sugar alcohols such as Xylitol, erythritol, Isomalt, Maltitol etc.

Key global vendors of sugar products:
• Nestle
• Ajinomoto
• Cargill Inc.
• Tate & Lyle PLC
• Unilever

Key Question Addressed:
• The report will provide the insight market and technology trends in sugar reduction (2016-2021)
• Will address the key driving factors behind the future trends in sugar free-food and beverages market
• The report will help in identifying major industrial players who are involved in various R&D activities to address key issues of sugar reduction
• The report comprises of insights with respect to strategic decisions by government organizations, health professional, research organizations and industry bodies based upon the reliable market data
• The knowledge of novel technologies will help in exploitation of same for the production of sugar free products
• The report will help in identifying various academic and industry players to look for licensing and acquiring of the technology
• The competitive landscape will help to identify new opportunities with respect to technology sharing, business partnerships etc.
• The report will address issues and threats faced by key market players involved in global sugar-free markets

Table of Content:
1. Technology Overview
2. Sugar reduction segmentation based on application
3. Sugar Alternatives: A better healthy choice
4. Sugar Reduction Technology: IP Trends
5. Global Sugar Reduction Technologies: Recent Novel Technologies
6. Sugar reduction technology White Space Analysis
7. Recent activities in Sugar reduction technology
8. Sugar Reduction Technology Opinions from Experts
9. Sugar Reduction Technology Collaboration Insights
10. Strategies of Companies working in Sugar Reduction
11. Recent Sugar Reduction Product Developments
12. Global Trends Sugar Alternative Market
13. Global Sugar Reduction: Top Industrial Players
14. Sugar Reduction- Market Determinants
15. Sugar Reduction -Opportunity Vs. Restraints
16. Sugar Reduction: Strategic Analysis SWOT & PEST
17. Sugar Reduction Market Development (2015-2020)
18. Conclusion

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