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Published by: BCC Research
Published: Apr. 1, 2003 - 224 Pages
Table of Contents
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
AbstractThis 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.
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