How is the natural sugar and sweetener market evolving?


The demand for high-intensity sweeteners that are produced by fermentation is predicted to surpass $3 billion by 2025. As a result, countries and brands are delving into new opportunities and formulations to progress the industry. 

Commenting on how the sugar reduction and replacement segment contributes towards the nutrition market, Patrick Niels, President of DSM Food Specialties and Avansya Board Member, explained: “The need for effective solutions for advanced sugar reduction on a global scale has never been clearer or more urgent.”

As an industry, we can do more, and faster, to innovate and provide consumers around the world with reduced- and zero-calorie food and beverage products, with no compromise on taste, and so help support good health and wellbeing in our societies,” ​Niels went onto say.

Cargill and DSM open fermentation facility

In November 2019, Cargill and DSM revealed the opening of its new $50 million fermentation plant to launch the commercial-scale production of EverSweet, a non-artificial, zero-calorie stevia sweetener.

Cargill and DSM established its joint venture, Avansya, in 2018, with the aim of developing and promoting pleasant-to-taste nutritious items that are non-artificial and lower in caloric value.

In launching Avansya and its EverSweet brand, the duo commits to producing sweet molecules through the process of fermentation. Its aim is to give manufacturers more scalable, sustainable, low-cost and nutritious options than those that emanate from molecules taken from the Stevia leaf.

Brazil looks for healthier sugars

In the Brazilian sugar and sweeteners market, consumers are seeking healthier alternatives. The likes of the popular ingredient, honey, and naturally occurring alcohol, xylitol, are being used to appeal to premium shoppers, market intelligence provider, Euromonitor International stated.