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Sugars and Sweeteners: Trends and Developments in Food and Beverages

BCC Research
April 1, 2003
224 Pages - SKU: WA904478

Abstract Table of Contents Related Reports

Sugars and Sweeteners: Trends and Developments in Food and Beverages

This study examines the status of the sugar and especially the sweetener industries, determining what types of sweeteners are used in major end-use foods and beverages, and examines their growth potential over the 5-year period of 2002 to 2007. The report places the U.S. sugar and sweetener industries into their global context while maintaining a concentrated focus on their role in food and beverage manufacture and consumer preferences.

Consumer predilection for sweetness in the diet creates an active marketplace for sweeteners with few or no calories. Concerns over diabetes, weight gain, obesity-related disorders and dental caries are shaping a need for manufacturers and food/beverage processors to reconsider what additives they use in their products and what alterations need to be made to meet consumer demand for something sweet and low caloric or noncarbohydrate. As markets change to reflect consumer preferences and concerns, a thorough understanding of the significance of this relationship becomes vital to the industry's financial success.

The main contribution of this report is the determination of what sweeteners are available, how much of each type is used in food and beverage processing, and what these specific applications are. This study examines, in addition to health, the marketing, technological and economic influences that are responsible for shaping consumer interests and preferences for use of sugar and sweeteners in their dietary considerations. Consumer attitudes can shift as a result of outside influences (i.e. health messages, cost, etc.) and these attitudes can result in changes in consumption patterns and demands for certain types of products.

Additional Information

SCOPE AND FORMAT

This report examines sugar and sweetener manufacturers and companies that use sugar and sweetener products in processed foods and beverages. It does not include any review of institutional food processing, animal feed, pharmaceutical or medicinal uses, alcoholic beverages, or bio-fuels such as ethanol developed from cane and corn sweeteners. The report does not cover such sweeteners that have a peripheral influence on the food and beverage industries such as brazzein, HGH, or cyclamates. For the sake of clarity, subject matter is divided into the two distinct areas of sugar, for those substances made from beet and sugar cane plants, and sweeteners, which includes subsections on all other nutritive sweeteners (corn sweeteners, sugar alcohols, honey, etc.) and HIS.

While the focus is on domestic manufacturers and processors, the influence of the international companies on the domestic market are investigated and analyzed. The report examines the various sugar, sweeteners and HIS in terms of sources from which they are derived, applicability and functionality, caloric content, benefits and deficits, and prices. It also analyzes such driving forces as regulations, technological advances, research and development of new additives and international factors, and how these forces can promote or retard the development and marketing of current and new sweeteners.

The report is divided into the following six sections:

This report analyzes sales estimates and projections for each type of sugar and sweetener added to foods and beverages and discusses the specific types of applications to which they are added, and whether they are available as tabletop products or are sold in liquid, dry or crystalline form. Projections were developed from various government, consumer, academic, social, market, economic, regulatory, technical and technological factors exerting influences on consumers, processors and producers of sweeteners.

INFORMATION SOURCES

Sources included an extensive literature search of secondary source materials, both in hard copy and through the Internet. These materials included trade journals and magazines, trade and professional association publications and Web sites, government and industry sources, academic hard copy and online materials, environmental reports, opposition materials, current news articles, and company materials. Additional extensive Internet searches were conducted for relevant and current data that were not included in the print, microform and company literature searches.

These sources when exhausted were then followed up by over fifty one-on-one telephone and personal interviews with personnel in academic, technical, research and development fields; in quality control, marketing and sales departments of food and beverage processors; and with producers and distributors of sweeteners.

INTRODUCTION
REASONS FOR STUDY AND ITS IMPORTANCE

OBJECTIVE OF STUDY AND ITS CONTRIBUTION

AUDIENCE FOR REPORT

SCOPE AND FORMAT

METHODOLOGIES

INFORMATION SOURCES

RELATED BCC PUBLICATIONS

BCC ON-LINE SERVICES

DISCLAIMER

SUMMARY
Summary Table:
U.S. PRODUCTION VALUE FOR SUGAR AND SWEETENERS, THROUGH 2007 ($ MILLIONS)

Summary Figure:
U.S. MARKET FOR SUGAR AND SWEETENERS, 2002 AND 2007 ($ MILLIONS)

OVERVIEW
HISTORY

Table 1 EARLY CHRONOLOGY OF SUGAR AND SWEETENERS

EARLY CULTIVATION

EARLY MARKETS

ALTERNATIVE SOURCES

CORN DISTILLATION

Table 2 BRIEF LATER CHRONOLOGY OF SUGAR, SWEETENERS AND HIS

MARKET DOMINATION OF SWEETENERS

SUGAR SUBSTITUTES

SUGAR VERSUS SWEETENERS

SUGAR AND SWEETENER TRENDS

TYPES

Table 3 KEY SUGAR AND SWEETENERS (EXAMINED IN THIS REPORT)

SUGAR (SUCROSE)

SWEETENERS

Table 4 PERCENTAGE OF ANNUAL NUTRITIVE SWEETENER USE (BASED UPON 147 LBS PER YEAR CONSUMPTION) (%)

Sugar Alcohols

Corn Sweeteners

High-Intensity Sweeteners

Others

APPLICATIONS

Table 5 KEY SUGAR AND SWEETENER APPLICATIONS

FLAVOR ENHANCING

TEXTURE

BULK

BLENDING

MOUTH FEEL

HUMECTANCY

PRESERVATIVES

BROWNING

FERMENTATION

COLOR

CALORIC IMPACT

REGULATIONS AFFECTING SUGAR AND SWEETENERS

Table 6 U.S. REGULATIONS GOVERNING SUGAR AND SWEETENERS (CFR)

FDA TITLE 21

Sugar and Nutritive Sweeteners GRAS from FDA

Sugar and Nutritive Sweeteners GRAS from FDA (Continued)

GRAS on Interim Basis Pending Additional Study

Recent GRAS Status Approval

High-Intensity Sweeteners GRAS Status

High-Intensity Sweeteners GRAS Status (Continued)

Interim GRAS Status Pending Additional Study

HIS and Sweeteners Banned

Other Regulations Sugar and Sweeteners

International Statutes Regulating Sugar and Sweeteners

INDUSTRY CONCERNS AND COMPETITIVENESS
BACKGROUND

HEALTH ISSUES

Table 7 HEALTH ISSUES OF SUGAR AND SWEETENERS

Weight Gain

Diabetes

Sugar

Corn Sweeteners

Sugar Alcohols

HIS

BIOETHICS AND ENVIRONMENTAL CONCERNS

Genetically Manipulated Corn

Acceptable Daily Intake (ADI)

Environmental Impact of Sugar Cultivation

DEMAND CHARACTERISTICS OF SUGAR AND SWEETENERS

SUGAR

Table 8 DEMAND CHARACTERISTICS OF SUGAR BY TYPE AND APPLICATION

SWEETENERS

Table 9 DEMAND CHARACTERISTICS OF NUTRITIVE SWEETENERS BY TYPE AND APPLICATION

Table 9 (CONTINUED)

HIGH-INTENSITY SWEETENERS

Table 10 DEMAND CHARACTERISTICS FOR HIS BY TYPE AND APPLICATION

CURRENT STATUS OF SUGAR AND SWEETENER COMPETITIVENESS

ECONOMIC CONSIDERATIONS

Marketing

Consumer Health Perceptions

Sugar Use

Sweetener Use

HIS Impact

MARKET GROWTH FACTORS

Driving Forces

Table 11 MARKET SHARE COMPARISON OF SUGAR AND SWEETENERS IN THE U.S., 2001-2007 (%)

Impact of Market Growth Factors

Table 12 MAJOR FACTORS AFFECTING DEMAND OF SUGAR AND SWEETENERS (%)

Figure 1 MAJOR FACTORS AFFECTING DEMAND FOR SUGARS AND SWEETENERS

SELECTED PATENT TECHNOLOGY

Table 13 SELECTED SWEETENER PATENTS

SELECTED PATENTS ABSTRACTS

Aspartame

Erythritol

Invert Sugar

Sorbitol

Sucralose

Tagatose

Xylitol

SUGAR MARKET
TECHNOLOGY AND CHEMISTRY

TYPES

Monosaccharides

Disaccharides

METHODS FOR EXTRACTION/REFINING

Sugar Cane Refining

Sugar Beet Refining

Figure 2 SUGAR PROCESSING FROM PLANT TO FOODS

PROPERTIES AND FUNCTIONS BY TYPE

Table 14 FUNCTIONS AND ADVANTAGES OF SUGAR BY TYPE

WHITE SUGAR

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Color and Browning Qualities

Caloric Impact

BROWN SUGARS AND MOLASSES

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Color and Browning Qualities

Caloric Impact

INVERT SUGAR

Flavor Enhancer

Texturizer and Bulking Agent

Mouth Feel

Humectant and Preservative

Fermentation

Color and Browning Qualities

Caloric Impact

NEW DEVELOPMENTS IN THE SUGAR MARKET

MERGERS

RESEARCH AND NEW DEVELOPMENTS

New Developments

British Sugar

Tate & Lyle

U.S. SUGAR MARKET

CRITICAL ASSUMPTIONS

Table 15 CRITICAL ASSUMPTIONS U.S. SUGAR MARKET

PRODUCTION AND CONSUMPTION

Table 16 ESTIMATED U.S. SUGAR PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND SHORT TONS RAW VALUE)

Table 17 ESTIMATED U.S. SUGAR PRODUCTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)

Table 18 ESTIMATED U.S. SUGAR CONSUMPTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 19 ESTIMATED U.S. SUGAR CONSUMPTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)

CURRENT APPLICATIONS AND U.S. MARKET STATUS

Table 20 U.S. CONSUMPTION VALUE OF SUGAR BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Table 21 PRODUCER VS. CONSUMER PRICE CHANGES, FROM 1990-2002 (%)

Figure 3 PRODUCER PRICES PLUMMET, CONSUMER PRICES RISE, 1990-2002 (%)

Table 22 U.S. CONSUMPTION OF SUGAR BY FOOD AND BEVERAGE APPLICATION AND AS PERCENTAGE OF TOTAL, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

BEVERAGES

BAKED GOODS AND CEREALS

Baked Goods

Table 23 COOKIE AND CAKE RAW INGREDIENTS AT RETAIL PRODUCT PRICE, CHANGE FROM 1996-2002 (%)

Ingredient Costs

CANDY/CONFECTIONERY

ICE CREAM AND DAIRY PRODUCTS

CANNED, BOTTLED AND FROZEN FOODS

SUGAR MARKET ASSESSMENT

GROWTH AND TRENDS

Table 24 ICE CREAM: RAW INGREDIENT AND RETAIL PRICE CHANGE, 1996-2002 (%)

Figure 4 ICE CREAM: RAW INGREDIENT AND RETAIL PRICE CHANGE, 1996-2002 (%)

Beverages

CONCLUSION

Conclusion (Continued)

SWEETENER MARKET
Table 25 COMPARISON OF SELECT SWEETENERS TO SUCROSE

HFCS AND CORN SWEETENERS

TECHNOLOGY AND CHEMISTRY

PROPERTIES AND FUNCTIONALITY BY TYPE

Table 26 ADVANTAGES OF HFCS/DEXTROSE GLUCOSE

HFCS-42, HFCS-55, HFCS-95, Dry Crystalline HFCS

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Color and Browning Qualities

Caloric Impact

Corn Syrups - Glucose, Dextrose

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Browning Qualities and Color

Caloric Impact

Maltose - High Maltose Corn Syrup, Maltodextrin

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Browning Qualities and Color

Caloric Impact

NEW DEVELOPMENTS IN CORN SWEETENERS

HFCS AND CORN SWEETENER MARKET

Critical Assumptions

Table 27 CRITICAL ASSUMPTIONS: CORN SWEETENERS

Production and Consumption

Table 28 ESTIMATED U.S. HFCS AND CORN SWEETENER PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 29 ESTIMATED U.S. HFCS AND CORN SWEETENER PRODUCTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)

Table 30 ESTIMATED U.S. HFCS AND CORN SWEETENER CONSUMPTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 31 ESTIMATED U.S. HFCS AND CORN SWEETENER CONSUMPTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)

CURRENT APPLICATIONS

Table 32 U.S. CONSUMPTION OF HFCS AND CORN SWEETENER BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 33 U.S. CONSUMPTION VALUE OF HFCS AND CORN SWEETENER BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Beverages

Bakery, Cereal and Related Products

Ice Cream and Dairy Products

Candy and Confectionery

HFCS AND CORN SWEETENER MARKET ASSESSMENT

Growth and Trends

HFCS-90

HFCS-55

Mergers and Acquisitions

HFCS-42 and Corn Sweeteners

Price Stability and Market

Conclusion

Table 34 SELECTED CORN REFINING COMPANIES AND PRODUCTS

SUGAR ALCOHOL MARKET

Table 35 COMPARISON OF SUGAR ALCOHOLS TO SUCROSE

CHEMISTRY AND TECHNOLOGY

PROPERTIES AND FUNCTIONS BY TYPE

Maltitol

Table 36 ADVANTAGES OF MALTITOL

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Browning Qualities and Color

Caloric Impact

Mannitol

Table 37 ADVANTAGES OF MANNITOL

Flavor Enhancer

Texturizing, Bulking, Blending

Humectant and Preservative

Browning Qualities and Color

Caloric Impact

Erythritol

Table 38 ADVANTAGES OF ERYTHRITOL

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Caloric Impact

Xylitol

Table 39 ADVANTAGES OF XYLITOL

Flavor Enhancer

Texturizer, Bulking, Blending

Mouth Feel

Humectant and Preservative

Caloric Impact

Sorbitol

Table 40 ADVANTAGES OF SORBITOL

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Browning Qualities and Color

Caloric Impact

Isomalt

Table 41 ADVANTAGES OF ISOMALT

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Browning Qualities and Color

Caloric Impact

NEW DEVELOPMENTS IN SUGAR ALCOHOLS

SUGAR ALCOHOL MARKETS

Critical Assumptions

Table 42 CRITICAL ASSUMPTIONS: SUGAR ALCOHOLS

Production and Consumption

Table 43 ESTIMATED U.S. SUGAR ALCOHOL PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 44 ESTIMATED U.S. SUGAR ALCOHOL PRODUCTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)

Table 45 ESTIMATED U.S. SUGAR ALCOHOL CONSUMPTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 46 ESTIMATED U.S. SUGAR ALCOHOL CONSUMPTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)

CURRENT APPLICATIONS

Maltitol

Table 47 U.S. CONSUMPTION VALUE OF MALTITOL BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Mannitol

Table 48 U.S. CONSUMPTION VALUE OF MANNITOL BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Erythritol

Table 49 U.S. CONSUMPTION VALUE OF ERYTHRITOL BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Xylitol

Table 50 U.S. CONSUMPTION VALUE OF XYLITOL BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Sorbitol

Table 51 U.S. CONSUMPTION VALUE OF SORBITOL BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Isomalt

Table 52 U.S. CONSUMPTION VALUE OF ISOMALT BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Summary

Table 53 U.S. CONSUMPTION VALUE OF SUGAR ALCOHOLS BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Table 54 U.S. CONSUMPTION OF SUGAR ALCOHOLS BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Beverages

Bakery, Cereal and Related Products

Candy and Confectionery

SUGAR ALCOHOL MARKET ASSESSMENT

Growth and Trends

Growth and Trends (Continued)

Conclusion

Table 55 SELECTED POLYOL MANUFACTURERS

HIGH-INTENSITY SWEETENER MARKET

HIS CHEMISTRY AND TECHNOLOGY

PROPERTIES AND FUNCTIONS BY TYPE

Aspartame

Table 56 ADVANTAGES OF ASPARTAME

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Browning Qualities and Color

Caloric Impact

Acesulfame-K

Table 57 ADVANTAGES OF ACESULFAME-K

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Browning Qualities and Color

Saccharin

Table 58 ADVANTAGES OF SACCHARIN

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Browning Qualities and Color

Caloric Impact

Sucralose

Table 59 ADVANTAGES OF SUCRALOSE

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Browning Qualities and Color

Caloric Impact

NEW DEVELOPMENTS AND FEATURES

HIS MARKETS

Critical Assumptions

Table 60 CRITICAL ASSUMPTIONS: HIS

Production and Consumption

Table 61 ESTIMATED U.S. HIS PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 62 ESTIMATED U.S. HIS PRODUCTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)

Table 63 ESTIMATED U.S. HIS CONSUMPTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 64 ESTIMATED U.S. HIS CONSUMPTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)

CURRENT APPLICATIONS AND MARKET STATUS

Aspartame

Table 65 U.S. CONSUMPTION VALUE OF ASPARTAME BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

ACE-K

Table 66 U.S. CONSUMPTION VALUE OF ACE-K BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Saccharin

Table 67 U.S. CONSUMPTION VALUE OF SACCHARIN BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Sucralose

Table 68 U.S. CONSUMPTION VALUE OF SUCRALOSE BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)

Summary

Table 69 U.S. CONSUMPTION OF HIS BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 70 U.S. CONSUMPTION VALUE OF HIS BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLION)

Bakery, Cereal and Related Products

Candy and Confectionery

Ice Cream and Dairy Products

Beverages

HIS MARKET ASSESSMENT

Growth and Trends

Neotame

Sucralose

Ace-K

Saccharin

Aspartame

Market Shares

Conclusion

Conclusion (Continued)

OTHER SWEETENERS

Table 71 ADVANTAGES OF HONEY AND MAPLE SYRUP

PROPERTIES AND FUNCTIONALITY BY PRODUCT

Honey

Flavor Enhancer

Texturizing, Bulking, Blending

Mouth Feel

Humectant and Preservative

Fermentation

Browning Qualities and Color

Caloric Impact

Maple Syrup

Flavor Enhancer

Mouth Feel

Humectant and Preservative

Fermentation

Browning Qualities and Color

Caloric Impact

OTHER SWEETENER MARKET: PRODUCTION AND CONSUMPTION

Table 72 ESTIMATED U.S. HONEY AND MAPLE SYRUP PRODUCTION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 73 ESTIMATED U.S. HONEY AND MAPLE SYRUP PRODUCTION VALUE, THROUGH 2007 ($ MILLIONS)

Table 74 ESTIMATED U.S. HONEY AND MAPLE SYRUP CONSUMPTION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 75 ESTIMATED U.S. HONEY AND MAPLE SYRUP CONSUMPTION VALUE, THROUGH 2007 ($ MILLIONS)

TOTAL U.S. SWEETENER MARKET: PRODUCTION AND CONSUMPTION

Table 76 ESTIMATED U.S. SWEETENER PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 77 ESTIMATED U.S. SWEETENER PRODUCTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)

Table 78 ESTIMATED U.S. SWEETENER CONSUMPTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 79 ESTIMATED U.S. SWEETENER CONSUMPTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)

Conclusion

INTERNATIONAL ASPECTS
SUGAR AND SWEETENER PRODUCTION AND CONSUMPTION

Table 80 U.S. AND REST OF THE WORLD PRODUCTION VALUE ESTIMATES OF SUGAR, SWEETENERS AND HIS, THROUGH 2007 ($ MILLIONS)

Table 81 U.S. AND REST OF THE WORLD CONSUMPTION VALUE ESTIMATES OF SUGAR, SWEETENERS AND HIS, THROUGH 2007 ($ MILLIONS)

SUGAR MARKET

U.S. vs. World Production

Table 82 ESTIMATED U.S. AND REST OF THE WORLD SUGAR PRODUCTION AND VALUE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE, $ MILLIONS)

Sugar Production by Region

Table 83 WORLD PRODUCTION OF SUGAR BY REGION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Western Hemisphere

Table 84 WESTERN HEMISPHERE SUGAR PRODUCTION BY REGION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Figure 5 WESTERN HEMISPHERE SUGAR PRODUCTION BY REGION, 2001-2007 (THOUSAND METRIC TONS RAW VALUE)

Table 85 U.S. SUGAR PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Figure 6 U.S. SUGAR PRODUCTION ESTIMATES, 2001-2007 (THOUSAND METRIC TONS RAW VALUE)

Table 86 TARIFFS AND ABOVE MINIMUM IMPORT LEVELS (THOUSND SHORT TONS RAW VALUE)

Figure 7 TARIFFS AND ABOVE MINIMUM IMPORT LEVELS (THOUSND SHORT TONS RAW VALUE)

Eastern Hemisphere

Table 87 EASTERN HEMISPHERE SUGAR PRODUCTION BY REGION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Eastern Hemisphere (Continued)

World Consumption of Sugar

Table 88 SELECTED GLOBAL SUGAR CONSUMPTION PER CAPITA BY REGION, 2002

Figure 8 SELECTED COUNTRIES SUGAR PRODUCTION AND EXPORTS (%)

United States Consumption of Sugar

Table 89 WORLD'S SEVEN LARGEST SUGAR IMPORTERS BY REGION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 90 PERCENTAGE CHANGE IN U.S. SUGAR PRODUCTION VS. CONSUMPTION, 1991-2002 (%)

Figure 9 U.S. SUGAR CONSUMPTION TRENDS (%)

United States Consumption of Sugar (Continued)

SWEETENER MARKET

Table 91 U.S. NUTRITIVE SWEETENER PER CAPITA CONSUMPTION, THROUGH 2007 (PER POUND PER PERSON)

HFCS 42, 55, 90, Crystalline HFCS, Dextrose, Glucose

Figure 10 U.S. REFINED SUGAR AND HFCS PRODUCTION (THOUSAND SHORT TONS)

Table 92 U.S. CORN SWEETENER PRODUCTION AND CONSUMPTION VALUE, BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE, $ MILLIONS)

Table 93 U.S. CORN SWEETENER EXPORTS BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Sugar Alcohols

Table 94 GLOBAL PRODUCTION OF SUGAR ALCOHOLS BY TYPE, THROUGH 2007 (METRIC TONS)

Table 95 U.S. PRODUCTION ESTIMATES OF SUGAR ALCOHOLS, THROUGH 2007 (METRIC TONS)

Table 96 U.S. SUGAR ALCOHOL PER CAPITA CONSUMPTION BY TYPE, THROUGH 2007 (POUNDS)

High-Intensity Sweeteners

Table 97 U.S. HIS PRODUCTION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

Table 98 GLOBAL HIS PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)

CURRENT STATUS

TRENDS AND DEVELOPMENTS
TRENDS AND DEVELOPMENTS

Table 99 PROJECTED PENETRATION OF SWEETENERS IN PROCESSED FOODS AND BEVERAGES, 2002-2007 (%)

Multifunction Beverages

Multi Sweeteners Blends

SWEETENERS ON THE HORIZON

Stevia or Steviocide

Alitame

Other

A FINAL WORD ABOUT PRODUCTION

MARKET SHARES AND COMPANY PROFILES
MANUFACTURING/REFINING

MARKET SHARES

Sugar

Table 100 MANUFACTURER MARKET SHARES: SUGAR, 2002 ($ MILLIONS, %)

Corn Sweeteners

Table 101 MANUFACTURER MARKET SHARES: HFCS/CORN SWEETENERS, 2002 ($ MILLIONS, %)

Sugar Alcohols

Table 102 MANUFACTURER MARKET SHARES: SUGAR ALCOHOLS, 2002 ($ MILLIONS, %)

HIS

Table 103 MANUFACTURER MARKET SHARES: HIS, 2002 ($ MILLIONS, %)

COMPANY PROFILES

American Crystal Sugar Co.

Archer-Daniels Midland Company

British Sugar Plc

Cargill, Inc.

Cerestar, Inc (Part of Cargill, Inc.)

Corn Products International

Imperial Holly Sugar Company

Nutrinova, Inc. (America)

The Nutrasweet Company

Spherix Incorporated (Part of Arla)

SPI Polyols, Inc.

Tate & Lyle

FOOD AND BEVERAGE PROCESSORS

COMPANY PROFILES

Cadbury Schweppes Plc

Conagra

Da Vinci Gourmet

Dawn Food Products, Inc.

General Mills, Inc.

H.J. Heinz

J.M. Smucker Company

Kellogg Company

Kraft Foods, Inc.

National Beverage Company

Nestlé

Pepsico

Sara Lee Corporation

The Coca-Cola Company

Unilever

William Wrigley Jr. Co.

APPENDIX I
FOOD PYRAMID

Figure 11 FOOD PYRAMID

Table 104 SUGAR AND NUTRITIVE SWEETENER COMPOSITION

APPENDIX II
ASSOCIATIONS AND WEB SITES

ENDNOTES

LIST OF TABLES

Summary Table:
U.S. PRODUCTION VALUE FOR SUGAR AND SWEETENERS, THROUGH 2007 ($ MILLIONS)
Table 1 EARLY CHRONOLOGY OF SUGAR AND SWEETENERS
Table 2 BRIEF LATER CHRONOLOGY OF SUGAR, SWEETENERS AND HIS
Table 3 KEY SUGAR AND SWEETENERS (EXAMINED IN THIS REPORT)
Table 4 PERCENTAGE OF ANNUAL NUTRITIVE SWEETENER USE (BASED UPON 147 LBS PER YEAR CONSUMPTION) (%)
Table 5 KEY SUGAR AND SWEETENER APPLICATIONS
Table 6 U.S. REGULATIONS GOVERNING SUGAR AND SWEETENERS (CFR)
Table 7 HEALTH ISSUES OF SUGAR AND SWEETENERS
Table 8 DEMAND CHARACTERISTICS OF SUGAR BY TYPE AND APPLICATION
Table 9 DEMAND CHARACTERISTICS OF NUTRITIVE SWEETENERS BY TYPE AND APPLICATION
Table 10 DEMAND CHARACTERISTICS FOR HIS BY TYPE AND APPLICATION
Table 11 MARKET SHARE COMPARISON OF SUGAR AND SWEETENERS IN THE U.S., 2001-2007 (%)
Table 12 MAJOR FACTORS AFFECTING DEMAND OF SUGAR AND SWEETENERS (%)
Table 13 SELECTED SWEETENER PATENTS
Table 14 FUNCTIONS AND ADVANTAGES OF SUGAR BY TYPE
Table 15 CRITICAL ASSUMPTIONS U.S. SUGAR MARKET
Table 16 ESTIMATED U.S. SUGAR PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND SHORT TONS RAW VALUE)
Table 17 ESTIMATED U.S. SUGAR PRODUCTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)
Table 18 ESTIMATED U.S. SUGAR CONSUMPTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 19 ESTIMATED U.S. SUGAR CONSUMPTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)
Table 20 U.S. CONSUMPTION VALUE OF SUGAR BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 21 PRODUCER VS. CONSUMER PRICE CHANGES, FROM 1990 TO 2002 (%)
Table 22 U.S. CONSUMPTION OF SUGAR BY FOOD AND BEVERAGE APPLICATION AND AS PERCENTAGE OF TOTAL, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 23 COOKIE AND CAKE RAW INGREDIENTS AT RETAIL PRODUCT PRICE, CHANGE FROM 1996 TO 2002 (%)
Table 24 ICE CREAM: RAW INGREDIENT AND RETAIL PRICE CHANGE, 1996-2002 (%)
Table 25 COMPARISON OF SELECT SWEETENERS TO SUCROSE
Table 26 ADVANTAGES OF HFCS/DEXTROSE GLUCOSE
Table 27 CRITICAL ASSUMPTIONS: CORN SWEETENERS
Table 28 ESTIMATED U.S. HFCS AND CORN SWEETENER PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 29 ESTIMATED U.S. HFCS AND CORN SWEETENER PRODUCTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)
Table 30 ESTIMATED U.S. HFCS AND CORN SWEETENER CONSUMPTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 31 ESTIMATED U.S. HFCS AND CORN SWEETENER CONSUMPTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)
Table 32 U.S. CONSUMPTION OF HFCS AND CORN SWEETENER BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 33 U.S. CONSUMPTION VALUE OF HFCS AND CORN SWEETENER BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 34 SELECTED CORN REFINING COMPANIES AND PRODUCTS
Table 35 COMPARISON OF SUGAR ALCOHOLS TO SUCROSE
Table 36 ADVANTAGES OF MALTITOL
Table 37 ADVANTAGES OF MANNITOL
Table 38 ADVANTAGES OF ERYTHRITOL
Table 39 ADVANTAGES OF XYLITOL
Table 40 ADVANTAGES OF SORBITOL
Table 41 ADVANTAGES OF ISOMALT
Table 42 CRITICAL ASSUMPTIONS: SUGAR ALCOHOLS
Table 43 ESTIMATED U.S. SUGAR ALCOHOL PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 44 ESTIMATED U.S. SUGAR ALCOHOL PRODUCTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)
Table 45 ESTIMATED U.S. SUGAR ALCOHOL CONSUMPTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 46 ESTIMATED U.S. SUGAR ALCOHOL CONSUMPTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)
Table 47 U.S. CONSUMPTION VALUE OF MALTITOL BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 48 U.S. CONSUMPTION VALUE OF MANNITOL BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 49 U.S. CONSUMPTION VALUE OF ERYTHRITOL BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 50 U.S. CONSUMPTION VALUE OF XYLITOL BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 51 U.S. CONSUMPTION VALUE OF SORBITOL BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 52 U.S. CONSUMPTION VALUE OF ISOMALT BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 53 U.S. CONSUMPTION VALUE OF SUGAR ALCOHOLS BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 54 U.S. CONSUMPTION OF SUGAR ALCOHOLS BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 55 SELECTED POLYOL MANUFACTURERS
Table 56 ADVANTAGES OF ASPARTAME
Table 57 ADVANTAGES OF ACESULFAME-K
Table 58 ADVANTAGES OF SACCHARIN
Table 59 ADVANTAGES OF SUCRALOSE
Table 60 CRITICAL ASSUMPTIONS: HIS
Table 61 ESTIMATED U.S. HIS PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 62 ESTIMATED U.S. HIS PRODUCTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)
Table 63 ESTIMATED U.S. HIS CONSUMPTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 64 ESTIMATED U.S. HIS CONSUMPTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)
Table 65 U.S. CONSUMPTION VALUE OF ASPARTAME BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 66 U.S. CONSUMPTION VALUE OF ACE-K BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 67 U.S. CONSUMPTION VALUE OF SACCHARIN BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 68 U.S. CONSUMPTION VALUE OF SUCRALOSE BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLIONS)
Table 69 U.S. CONSUMPTION OF HIS BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 70 U.S. CONSUMPTION VALUE OF HIS BY FOOD AND BEVERAGE APPLICATIONS AND AS PERCENTAGE OF TOTAL, THROUGH 2007 ($ MILLION)
Table 71 ADVANTAGES OF HONEY AND MAPLE SYRUP
Table 72 ESTIMATED U.S. HONEY AND MAPLE SYRUP PRODUCTION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 73 ESTIMATED U.S. HONEY AND MAPLE SYRUP PRODUCTION VALUE, THROUGH 2007 ($ MILLIONS)
Table 74 ESTIMATED U.S. HONEY AND MAPLE SYRUP CONSUMPTION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 75 ESTIMATED U.S. HONEY AND MAPLE SYRUP CONSUMPTION VALUE, THROUGH 2007 ($ MILLIONS)
Table 76 ESTIMATED U.S. SWEETENER PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 77 ESTIMATED U.S. SWEETENER PRODUCTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)
Table 78 ESTIMATED U.S. SWEETENER CONSUMPTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 79 ESTIMATED U.S. SWEETENER CONSUMPTION VALUE BY TYPE, THROUGH 2007 ($ MILLIONS)
Table 80 U.S. AND REST OF THE WORLD PRODUCTION VALUE ESTIMATES OF SUGAR, SWEETENERS AND HIS, THROUGH 2007 ($ MILLIONS)
Table 81 U.S. AND REST OF THE WORLD CONSUMPTION VALUE ESTIMATES OF SUGAR, SWEETENERS AND HIS, THROUGH 2007 ($ MILLIONS)
Table 82 ESTIMATED U.S. AND REST OF THE WORLD SUGAR PRODUCTION AND VALUE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE, $ MILLIONS)
Table 83 WORLD PRODUCTION OF SUGAR BY REGION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 84 WESTERN HEMISPHERE SUGAR PRODUCTION BY REGION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 85 U.S. SUGAR PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 86 TARIFFS AND ABOVE MINIMUM IMPORT LEVELS (THOUSND SHORT TONS RAW VALUE)
Table 87 EASTERN HEMISPHERE SUGAR PRODUCTION BY REGION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 88 SELECTED GLOBAL SUGAR CONSUMPTION PER CAPITA BY REGION, 2002
Table 89 WORLD'S SEVEN LARGEST SUGAR IMPORTERS BY REGION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 90 PERCENTAGE CHANGE IN U.S. SUGAR PRODUCTION VS. CONSUMPTION, 1991-2002 (%)
Table 91 U.S. NUTRITIVE SWEETENER PER CAPITA CONSUMPTION, THROUGH 2007 (PER POUND PER PERSON)
Table 92 U.S. CORN SWEETENER PRODUCTION AND CONSUMPTION VALUE, BY TYPE THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE, $ MILLIONS)
Table 93 U.S. CORN SWEETENER EXPORTS BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 94 GLOBAL PRODUCTION OF SUGAR ALCOHOLS BY TYPE, THROUGH 2007 (METRIC TONS)
Table 95 U.S. PRODUCTION ESTIMATES OF SUGAR ALCOHOLS, THROUGH 2007 (METRIC TONS)
Table 96 U.S. SUGAR ALCOHOL PER CAPITA CONSUMPTION BY TYPE, THROUGH 2007 (POUNDS)
Table 97 U.S. HIS PRODUCTION, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 98 GLOBAL HIS PRODUCTION BY TYPE, THROUGH 2007 (THOUSAND METRIC TONS RAW VALUE)
Table 99 PROJECTED PENETRATION OF SWEETENERS IN PROCESSED FOODS AND BEVERAGES, 2002-2007 (%)
Table 100 MANUFACTURER MARKET SHARES: SUGAR, 2002 ($ MILLIONS, %)
Table 101 MANUFACTURER MARKET SHARES: HFCS/CORN SWEETENERS, 2002 ($ MILLIONS, %)
Table 102 MANUFACTURER MARKET SHARES: SUGAR ALCOHOLS, 2002 ($ MILLIONS, %)
Table 103 MANUFACTURER MARKET SHARES: HIS, 2002 ($ MILLIONS, %)
Table 104 SUGAR AND NUTRITIVE SWEETENER COMPOSITION

LIST OF FIGURES

Summary Figure:
U.S. MARKET FOR SUGAR AND SWEETENERS, 2002 AND 2007 ($ MILLIONS)
Figure 1 MAJOR FACTORS AFFECTING DEMAND FOR SUGARS AND SWEETENERS
Figure 2 SUGAR PROCESSING FROM PLANT TO FOODS
Figure 3 PRODUCER PRICES PLUMMET, CONSUMER PRICES RISE, 1990-2002 (%)
Figure 4 ICE CREAM: RAW INGREDIENT AND RETAIL PRICE CHANGE, 1996-2002 (%)
Figure 5 WESTERN HEMISPHERE SUGAR PRODUCTION BY REGION, 2001-2007 (THOUSAND METRIC TONS RAW VALUE)
Figure 6 U.S. SUGAR PRODUCTION ESTIMATES, 2001-2007 (THOUSAND METRIC TONS RAW VALUE)
Figure 7 TARIFFS AND ABOVE MINIMUM IMPORT LEVELS (THOUSND SHORT TONS RAW VALUE)
Figure 8 SELECTED COUNTRIES SUGAR PRODUCTION AND EXPORTS (%)
Figure 9 U.S. SUGAR CONSUMPTION TRENDS (%)
Figure 10 U.S. REFINED SUGAR AND HFCS PRODUCTION (THOUSAND SHORT TONS)
Figure 11 FOOD PYRAMID

Sugars and Sweeteners: Trends and Developments in Food and Beverages

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