Global Glucose Syrup Market Size, Trend & Opportunity Analysis Report, by Grade (Food, Pharma, Others), Application (Sweetening Agent, Wine, Others), and Forecast, 2024–2035

Market Definition and Introduction

The global glucose syrup market was valued at USD 4.56 billion in 2024 and is anticipated to reach USD 8.93 billion by 2035, expanding at a CAGR of 6.3% during the forecast period (2024–2035). Up till now, the glucose syrup market has been one of the crucial pillars in the food and beverage value chain and is witnessing drastic transformations, with industries reframing their consumption patterns to go hand in hand with evolving consumer trends. The area of application for glucose syrup is far and wide, starting from confectionery houses using it for its humectant properties to prolong shelf life, to wineries where it aids fermentation consistency. Food processors, in particular, are now increasingly benefiting from the ability of glucose syrup to stabilise textures, control sweetness, and preserve moisture, thereby rendering it indispensable in mainstream and niche food formulations.

At the same time, the pharmaceutical industry is using glucose syrup as a stabilising excipient in drug formulations, syrups, and other liquid dosage forms. With global health systems giving more importance to precision medicine and patient-friendly formulations, the demand for pharma-grade glucose syrup of high purity is anticipated to see rapid growth. Its properties of masking the active ingredient bitterness, improving solubility, and safer delivery make it a vital prerogative in the new-age pharmaceutical world.

Moreover, the changing global trends towards reduced sucrose consumption and cleaner-label alternatives are also defining the expansion of this market. In these scenarios, glucose syrup should not only act as a sweetener but a multifunctional additive fitting into healthier product narratives. Supply-side stakeholders are stepping up as well, fine-tuning their manufacturing process for syrups with varying levels of dextrose equivalence (DE) to unlock customised solutions for bakers, brewers, and industrial formulators. Thus, the intersection of health-conscious consumers, industrial innovation, and regulatory scrutiny is scripting a new growth chapter for the glucose syrup market.

Recent Developments in the Industry

Secrecy in the ADM speciality syrup segment for clean label

In June 2024, Archer Daniels Midland Company debuted the newest set of clean-label glucose syrups in its product line, intended for bakery and confectionery applications. On the other hand, these syrups are derived from non-GMO corn, addressing the rise in demand for natural and transparent labelling.

Cargill invests in expanding its glucose syrup plant in the Asia-Pacific

In March 2023, Cargill dedicated USD 95 million for the expansion of its glucose syrup facility in Indonesia, intending to meet the ever-increasing demand from the region's fast-growing confectionery and processed food sectors. By 2026, the production capacity will be doubled for this facility.

Ingredion introduces low-DE glucose syrup produced for pharmaceutical usage.

In February 2025, Ingredion Incorporated innovated a low-DE glucose syrup made solely for pharmaceutical syrup and excipient applications, which prevents crystallisation risk and improves solubility in long-term formulations.

Tate & Lyle fortifies its stake in the beverage market in Europe

Tate & Lyle PLC signed supply partnerships with leading beverage manufacturers in Europe in August 2024 for the provision of high-performance glucose syrups that improve mouthfeel and stability in fermentation for low-alcohol beverages.

Roquette Frères pioneers bio-based glucose syrup alternatives

In May 2023, Roquette Frères launched a pilot program to produce glucose syrup from non-traditional feedstocks such as cassava, thus diversifying sourcing and reducing dependence on traditional corn supply chains.

Market Dynamics

The functional versatility of glucose syrup drives its demand in the food and beverage industries.

The use of glucose syrup remains indispensable in food, especially in confectionery, bakery, and beverage applications. Its roles in modifying texture, inhibiting crystallisation, and moisture retention give it a place in modern-day recipes. With access to e-commerce platforms, consumption of packaged food is on the rise, with the product gaining relevance as a shelf life extender and stabiliser in ready-to-eat goods.

Traditional sugar substitutes are coming under fire from health-conscious trends, thus creating a stimulus for innovation.

Sugar usage is being increasingly demonised, which means that food companies are being forced to reformulate products using glucose syrup, often with other natural sweeteners. However, health-conscious consumers continue to crack down on caloric profiles, thus stimulating manufacturers to innovate around lower-DE variants, which, packaged as being healthier, deliver sweetness and functionality.

The growth of pharmaceutical applications strengthens the value proposition of glucose syrup.

The pharmaceutical industry's increasing use of glucose syrup in oral liquid formulations gives this product some meaning beyond food. The masking of taste, viscosity control, and compatibility with active ingredients are driving fast-growing applications into glucose syrup in pediatric and geriatric medicines. Regulatory requirements of excipient purity are further generating demand for these pharma-grade syrups that are under stringent quality control.

Supply chain volatility and raw material dependency remain constant challenges.

Glucose syrup production is largely linked with corn as feedstock, thus tying it very closely into global agricultural cycles and the price of feedstock. Any kind of geopolitical disruptions, climate risks, or trade tariffs affecting corn supply may just work towards destabilising glucose syrup production costs and push manufacturers to diversify raw material bases and invest in alternatives like wheat, potato, and cassava.

Bio-based and speciality-grade syrups: an emerging opportunity for growth

The transition towards sustainable and circular production will strengthen bio-based glucose syrup production with a lower carbon footprint. Stimulated by the increased interest in syrups made for niche applications in brewing, winemaking, and plant-based confectionery, this market has scope for innovation in formulation and application diversification.

Attractive Opportunities in the Market

Clean-Label Demand Rising – Consumers demand transparent glucose syrups with non-GMO and natural sourcing assurance.
Pharma Excipient Growth – Increasing reliance on glucose syrup in liquid oral drug formulations fuels expansion.
Alternative Feedstock Adoption – Cassava and potato-based syrups reduce dependence on traditional corn supplies.
Functional Confectionery Boom – Growth in fortified candies and gummies spurs demand for syrup stabilisers.
Low-DE Syrup Innovation – Health-oriented low-DE glucose syrups balance sweetness and calorie-conscious trends.
Brewing Sector Expansion – Wineries and craft brewers adopt syrups for fermentation consistency and flavour control.
Asia-Pacific Food Surge – Regional urbanisation accelerates consumption of glucose syrup in packaged foods.
Bio-Based Solutions Rising – Circular manufacturing practices drive adoption of eco-friendly glucose syrup variants.
M&A and Strategic Partnerships – Industry collaborations enhance capacity expansion and technological innovation.
Customised Industrial Syrups – Tailor-made DE levels designed for specific industrial food and beverage applications.

Report Segmentation

By Grade: Food, Pharma, Others

By Application: Sweetening Agent, Wine, Others

By Region: North America (U.S., Canada, Mexico), Europe (UK, Germany, France, Spain, Italy, Spain, Rest of Europe), Asia-Pacific (China, India, Japan, Australia, South Korea, Rest of Asia-Pacific), LAMEA (Brazil, Argentina, UAE, Saudi Arabia (KSA), Africa Rest of Latin America)

Key Market Players

Archer Daniels Midland Company, Cargill, Ingredion Incorporated, Tate & Lyle PLC, Roquette Frères, AGRANA Beteiligungs-AG, Grain Processing Corporation, Glaconchemie GmbH, Matsutani Chemical Industry Co., Ltd., and Global Sweeteners Holdings Ltd.

Report Aspects

Base Year: 2024
Historic Years: 2022, 2023, 2024
Forecast Period: 2024–2035
Report Pages: 293

Dominating Segments

Food-grade glucose syrup maps its prominence in the food industry and bakery applications.

Food-grade glucose syrup, which is multifunctional in confectionery, bakery, and beverage manufacturing, is the major force driving the market. It is used to prevent crystallisation, to improve texture, and to add mouthfeel, making it indispensable in sweets, jams, and carbonated drinks. Food packaged consumption is soaring in every corner of the world, especially in developing economies, and, thus, food-grade syrups are expected to have a long and sustained dominance in the market, notwithstanding increasing scrutiny on sugar consumption.

Pharmaceutical-grade glucose syrup is gaining momentum as excipient demands increase in drug formulations.

The pharmaceutical segment is all set to emerge among the major growth drivers with the rising applications of glucose syrup as a stabilising excipient. Its unique action in bitterness masking and viscosity controlling, and in enhancing the solubility of active ingredients, has made glucose syrup an important ingredient in paediatric syrups, nutraceuticals, and geriatric medications. The product safety and efficacy that stringent GMP regulations warrant are projected to yield high adoption of pharma-grade glucose syrup across global markets.

Sweetening agent application secures dominance, underpinning glucose syrup's role as a versatile ingredient.

Sweetening agents are the largest application segment as glucose syrup finds a wide usage in soft drinks, baked goods, and dairy products. Because of its lower relative sweetness compared to sucrose, it makes it possible for formulators to fine-tune the taste while achieving structural integrity and moisture retention in products. Increasing demand for processed foods worldwide sustains sweetening agents as the most critical pillar for glucose syrup growth.

Wine industry application grows with increasing adoption in fermentation and flavour control.

Glucose syrup has lately developed into an important winemaker's tool, though relatively small in market share, to regulate the fermentation process, flavour stability, and consistency of the batch. As premium wines and craft beverages grow in importance in markets such as Europe and Asia-Pacific, glucose syrup carves out its niche, offering producers a reliable fermentation aid and flavour enhancer.

Other industrial applications showcase the growing demand for brewing, sauces, and specialised beverages.

In addition to these areas, glucose syrup is being used in several other diverse industries such as brewing, sauce production, and even plant-based beverages. Its varied application in the field of viscosity modification, shelf-life extension, and solubility enhancement, therefore, is being recognised across various industrial processes. This category is otherwise fragmented but holds potent ground for the customised development of syrups to meet specific industrial needs.

Key Takeaways

Food Industry Dominance – Glucose syrup secures a major share due to its versatility in confectionery and bakery.
Pharma-Grade Adoption Rising – Increasing role of glucose syrup as excipient strengthens pharmaceutical applications.
Sweetening Agent Leadership – Core demand from beverages, baked goods, and dairy consolidates segment growth.
Wine Application Expansion – Premium and craft winemaking fosters niche adoption of glucose syrup in fermentation.
Asia-Pacific Growth Engine – Regional industrialisation and urban consumption accelerate glucose syrup usage.
Bio-Based Variants Emerging – Sustainable and eco-friendly production pathways reshape syrup manufacturing practices.
Alternative Feedstock Diversification – Cassava and potato reduce vulnerability to corn supply fluctuations.
Health-Oriented Syrups Evolving – Low-DE syrups meet consumer demands for calorie reduction and clean labelling.
Industrial Innovation Rising – Custom syrup formulations tailored for sauces, brewing, and nutraceuticals gain traction.
Strategic Collaborations Key – Partnerships strengthen product portfolios and expand global market penetration.

Regional Insights

North America possesses a strong food processing industry and advanced pharmaceutical formulations.

Glucose syrup has gained dominance in the market in North America under the leadership of the United States because of its strong packaged food sector, wide-ranging confectionery production, and advanced pharmaceutical industries. Such a demand for customised syrups with certain DE levels is much more in favour of food manufacturers in the U.S. The end-user industries are being pushed to innovate around low-DE and reduced-calorie syrups owing to sugar consumption regulations.

Europe presses innovation by clean label trends and functional beverage acceptability.

Clean label drive from Europe has been supplemented by stringent food labelling regulations and the maturity of the beverage industry. Germany, France, and the UK are leading the way in the adoption of syrups to suit taste as well as wellness. Craft breweries and wineries across the region are now heavily using glucose syrup to control their fermentation, now that regulators have begun to encourage producers to reduce their dependence on sucrose by placing glucose syrup as a strategic alternative.

Asia-Pacific gains momentum as the fastest-growing hub, driven by urbanisation and demand for processed foods

Asia-Pacific is expected to occupy the highest value of CAGR during the period under consideration, driven by the expansion of its processed food industry, rising disposable incomes, and growing demand for confectionery and beverages. China and India are the major consumers, whereas Japan and South Korea emphasise high-purity syrups for pharmaceuticals and nutraceuticals. These countries also have a strong agricultural base for alternative raw materials, like cassava and rice, further strengthening their position in the global supply of glucose syrup.

The LAMEA market is reinforced with a growth trend for beverage and confectionery consumption

LAMEA is an exciting market, particularly Brazil and the Middle East, where there is rapid growth in the consumption of confectionery and beverages. The sugarcane industry in Brazil supports trials to produce glucose syrup; food manufacturers in the Middle East are looking at syrups as sweeteners for use in packaged goods and bakery products. Africa is emerging as another stronghold for demand, with growing urbanisation driving the uptake of packaged foods.

Core Strategic Questions Answered in This Report

Q. What is the expected growth trajectory of the glucose syrup market from 2024 to 2035?

The global glucose syrup market is projected to grow from USD 4.56 billion in 2024 to USD 8.93 billion by 2035, registering a CAGR of 6.3%. Growth is driven by its expanding applications in confectionery, beverages, pharmaceuticals, and winemaking, alongside rising demand for clean-label and bio-based alternatives.

Q. Which key factors are fuelling the growth of the glucose syrup market?

Several key factors are propelling market growth:

Rising demand from processed foods, beverages, and pharmaceuticals
Transition toward clean-label and non-GMO ingredients
Increased use in winemaking and craft beverages
Expansion of bio-based and alternative feedstock syrups
Customised formulations catering to industrial needs

Q. What are the primary challenges hindering the growth of the glucose syrup market?

Major challenges include:

Volatility in corn and starch feedstock supply
Growing consumer backlash against high-sugar intake
High costs of producing bio-based or alternative syrups
Regulatory pressure to limit sugar content in processed foods
Supply chain vulnerabilities from climatic and geopolitical risks

Q. Which regions currently lead the glucose syrup market in terms of market share?

North America currently leads the glucose syrup market due to its advanced food processing and pharmaceutical industries. Europe follows closely, driven by clean-label innovation and strong winemaking traditions. Asia-Pacific, however, is set to outpace both in growth, fuelled by urbanisation and rapid industrial expansion.

Q. What emerging opportunities are anticipated in the glucose syrup market?

The market is ripe with new opportunities, including:

Clean-label and non-GMO glucose syrup development
Pharmaceutical excipient innovations and expansions
Rising demand in the Asia-Pacific’s food and beverage industries
Craft beer and premium wine fermentation applications
Sustainable bio-based glucose syrup production pathways

Key Benefits for Stakeholders

The report offers a quantitative assessment of market segments, emerging trends, projections, and market dynamics for the period 2024 to 2035.
The report presents comprehensive market research, including insights into key growth drivers, challenges, and potential opportunities.
Porter’s Five Forces analysis evaluates the influence of buyers and suppliers, helping stakeholders make strategic, profit-driven decisions and strengthen their supplier-buyer relationships.
A detailed examination of market segmentation helps identify existing and emerging opportunities.
Key countries within each region are analysed based on their revenue contributions to the overall market.
The positioning of market players enables effective benchmarking and provides clarity on their current standing within the industry.
The report covers regional and global market trends, major players, key segments, application areas, and strategies for market expansion. Show more