are substitutes for sugar, and they have different properties than organically produced sugar. This condiment is often advised by doctors to patients suffering from diabetes and reactive hyperglycemia. As the consumption of sugar-based food products harms the health of diabetic patients, food and beverage companies are focusing on the production of sweet dishes and bakery items made from non-sugar sweeteners. In recent years, the consumption of non-sugar-sweetener-based products has significantly surged in low- and middle-income countries (LMICs) due to the rising number of diabetes patients.
Thus, the increasing cases of diabetes, especially in LMICs, will support the progress of the non-sugar sweeteners market in the foreseeable future. The International Diabetes Federation (IDF) says that around 463 million individuals within the age group of 20–79 years had diabetes in 2019, globally. Furthermore, the federation forecasts that 578 million and 700 million people within the same age group will be affected by this common disorder of the endocrine system by 2030 and 2045, respectively.
Additionally, the accelerating urbanization rate and mounting disposable income of people will augment the consumption of such products in the forthcoming years. Moreover, the rising inclination toward healthy eating habits, by curtailing the sugar content in the diet, will fuel this rise. To meet the surging need for these products, Cargill, Archer Daniels Midland Company, Hermes Sweetener Limited, Danisco, and Tate & Lyle are engaging in the production of alitame, sucralose, saccharin, aspartame, neotame, cyclamate, and acesulfame potassium.
The aforementioned non-sugar sweeteners have different sweetness levels, and they have to be approved by regulatory authorities, such as the U.S. Food and Drug Administration (FDA), for production and marketing. For instance, sucralose, stevia, saccharin, and aspartame are the most-potent sweeteners, whereas sorbitol and xylitol are less sweet. Furthermore, FDA-approved non-sugar sweeteners include aspartame, acesulfame potassium, sucralose, advantame, neotame, and saccharin. These sweeteners are added to sugar alcohols, frozen foods, bakery and confectionary items, and high-fructose corn syrup, which are consumed by diabetic patients and health-conscious people in abundance.
According to the Organisation for Economic Co-operation and Development (OECD), around 32.3 million adults in the European Union (EU) were diagnosed with diabetes in 2019. As per the IDF, 465,916,400 diabetes-related deaths were recorded in 2019. Furthermore, the IDF forecasts that 65,993,300 people within the age group of 20–79 years in Europe will be diagnosed with diabetes by 2030.
Apart from Europe, Asia-Pacific (APAC) is expected to consume a large quantity of non-sugar sweeteners in the upcoming years due to the surging population and rising cases of diabetes in the region. According to the IDF, in 2019, 88 million people in the Southeast Asian (SEA) region were living with diabetes. Furthermore, the organization forecasts that 153 million adults in SEA will be affected by this disease by 2045. Moreover, the increasing investments being made by food and beverage companies in APAC will fuel the consumption of such products in the coming years.
Thus, the soaring prevalence of diabetes and escalating urbanization rate will fuel the use of non-sugar sweeteners.