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Glucose, Dextrose, and Maltodextrin Market Size, Key Factors, Major Players, Growth Strategies, Trends, Forecast Till 2026

Jun 09, 2021 (Heraldkeepers) --

Market Size - USD 34,199.69 Million in 2018, Market Growth – CAGR of 6.9%, Market Trend-Demand from pharmaceutical industry is expected to shape the sector in the coming years

New York, March 26,2020- According to the analysis of Reports and Data, the global Glucose, Dextrose, and Maltodextrin market was valued at USD 34,199.69 million in 2018 and is expected to reach USD 58,764.21 million by the year 2026, at a CAGR of 6.9%. Glucose and maltodextrin are extensively used as sweeteners. The demand for cereal sweeteners is due to the event of the soft drinks industry. The need for beverages is rapidly increasing within the developing markets of Asia Pacific. However, juices and aerated drinks are often sweetened by using saccharose sugar or low-calorie syrups, fructose and glucose syrups are generally preferred. This can be because of the effectiveness of glucose syrups and dextrose and technical properties like improvement of viscosity and visual appearance of the food items.

Understanding today's consumer preference and formulating products keeping the health of the consumer in mind, Tate & Lyle initiated the ' Partnership for a Healthier America (PHA)' in October 2019. This event provided a chance to examine the extent to which ingredients like allulose could substitute the traditional caloric sugars obtained in many foods and beverages, which could drive significant calorie reduction in the overall diet. The FDA has published its judgment to eliminate allulose from the sugar and added sugars lines on the nutrition facts panel (NFP), making it an effective new component to minimize sugar and calories in foods and beverages. Allulose is a unique sugar found in figs and raisins and has no influence on hemoglobin and insulin levels. Next, on 23 January 2020, Tate & Lyle announced the expansion of its portfolio of approved Non-GMO Project Verified ingredient solutions. The recent additions include several new texturants made from Non-GMO dent corn; such as two new gelling starches – THINGUM 107NG and BRIOGEL 1082 NG – designed to optimize texture in jelly confections and processed cheese respectively as well as MERIZET 100 NG, a bulking starch that helps optimize texture attributes in sauces, dressings, bakery, and snacks.

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Further key findings from the report suggest

  • Glucose (syrup and solid) is a sweetener used in a range of food products. It is produced from the hydrolysis of starch. It has a DE (dextrose equivalent) value of 20-98, which makes it sweeter than maltodextrin
  • Glucose (syrup and solid) with more than 90% glucose is used in industrial fermentation, while the glucose (syrup and solid) used for food applications has different quantities of glucose, ranging from 10% to 43%, depending on the grades
  • Dextrose is a dextrorotatory form of glucose. It is used in baking products such as cake blends and toppings, snack food items such as cookies, and desserts such as custards and sherbets
  • Maltodextrin is a moderately sweet or flavorless sugar, which is easily digestible, and is absorbed as rapidly as glucose. It has a DE of 3-20. The higher the value of DE, the sweeter is the product, and shorter is the glucose chain. The DE of maltodextrin helps in determining the application for which it will be used
  • Maltodextrin can be found in nearly every food category, from infant formula to coffee creamers. It's created using corn starch slurry as the starting material, but it can also be created from potatoes, oats, tapioca, wheat, and rice
  • Maltodextrin is expected to grow the fastest at a CAGR of 7.1% in the Product segment of Glucose, Dextrose, and Maltodextrin Market
  • Glucose is expected to occupy the highest market share of over 40% in the same segment in the Glucose, Dextrose, and Maltodextrin Market
  • Some of the key market players are ADM(US), Ingredion (US), AGRANA (Austria), Tate & Lyle (UK), Cargill (US), ROQUETTE (France), Grain Processing Corporation (US), Avebe Group (Netherlands), Tereos (France), Global Sweeteners Holdings (Hong Kong), Gulshan Polyols (India), and Fooding Group Limited (China)

Segments covered in the report:

This report forecasts revenue growth at a global, regional & country level, and provides an analysis of the market trends in each of the sub-segments from 2016 to 2026. For the purpose of this study, Reports and Data have segmented the Glucose, Dextrose, and Maltodextrin market on the basis of product, application and region:

On the basis of Application:

  • Food & beverages
    • Confectionery products
    • Bakery products
    • Dairy products
    • Beverages
    • Soups, sauces, and dressings
    • Others (meat & seafood, snacks, and noodles)
  • Pharmaceuticals
  • Personal care products
  • Paper & pulp
  • Others (agriculture, leather processing, and other industrial applications)

On the basis of Product:

  • Glucose
  • Dextrose
  • Maltodextrin

Regional Outlook (Volume Metric Tons, Revenue, USD Million; 2019-2026)

  • North America
    • U.S
    • Canada
  • Europe
    • Germany
    • France
    • UK
    • Spain
    • Rest of Europe
  • Asia Pacific
    • China
    • India
    • Japan
    • Rest of Asia-Pacific
  • Middle East & Africa
  • Latin America
    • Brazil
    • Rest of Latin America

Table of content:

Chapter 1. Market Synopsis

1.1. Market Definition

1.2. Research Scope & Premise

1.3. Methodology

1.4. Market Estimation Technique

Chapter 2. Executive Summary

2.1. Summary Snapshot, 2018 - 2026

Chapter 3. Indicative Metrics

Chapter 4. Glucose, Dextrose, and Maltodextrin Market Segmentation & Impact Analysis

4.1. Glucose, Dextrose, and Maltodextrin Segmentation Analysis

4.2. Glucose, Dextrose, and Maltodextrin Market Value Chain Analysis, 2016-2026

4.3. Regulatory framework

4.4. Glucose, Dextrose, and Maltodextrin Market Impact Analysis

4.4.1. Market driver analysis

4.4.1.1. Demand for cereal sweeteners

4.4.1.2. High consumer base in the developing markets of Asia Pacific

4.4.1.3. Use in carbonated beverages and other consumables

4.4.2. Market restraint analysis

Continued.....

To know more about the report, visit @ https://www.reportsanddata.com/report-detail/glucose-dextrose-and-maltodextrin-market

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