[英文調查報告書] 砂糖與糖精在飲料及食品市場之趨勢和發展

INTRODUCTION

REASONS FOR STUDY AND ITS IMPORTANCE

This 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.

OBJECTIVE OF STUDY AND ITS CONTRIBUTION

This report provides an in-depth, state-of-the-industry analysis of the different types of sweeteners, their derivations, their caloric content, benefits and deficits, and their prices. As such, it examines such influential factors as technological advances, bioethics, and domestic and international conditions that can promote or impede the development, distribution and promotion of the current and anticipated sweeteners.

This review includes the definitions, prices, production, consumption sales, and markets of the various sweeteners; their use in products in both processed foods and consumer defined/created uses such as baking and cooking, and examples of the products that promote these functions. The report identifies the specific interests of processors and consumers regarding nutrition, health, diets and caloric intake, and analyzes how these have affected sugar and sweetener consumption in foods and beverages. The report shows how these factors influence manufacturers in developing and marketing pre-sweetened products. Finally, the report analyzes the sugar and sweetener industry in terms of suppliers of sweeteners and forecasts the trends for the next 5 years.

The report shows how the growth and development of sweetener affect the use of sugar in processed foods and beverages, the market share of each type of sweetener and the challenge manufacturers face in trying to develop products that meet the twin desires for healthy foods/beverages and sweets. In addition, the trends and developments currently underway that will affect the use of sugar and sweeteners in processed and "tabletop" (end-use) foods and beverages over the next 5-year period are presented.

AUDIENCE FOR REPORT

This report is intended for executives, managers, entrepreneurs, strategic planners, quality control personnel, investors, manufacturers, market researchers and related businesses who are interested in understanding the market share, technology, and forecasts of sugar, sweeteners and high-intensity sweetener (HIS) for the next 5 years as well as the ramifications for future growth and development in this industry. This comprehensive strategic analysis will assist industrial users, producers, traders and planners in becoming more cognizant of the variables that are integrated in the vast and complex sugar and sweetener industries.

SCOPE AND FORMAT

This report examines sugar and sweetener manufacturers and companies that use sugar and sweetener products in processed foods and beverages. It does not include any review of institutional food processing, animal feed, pharmaceutical or medicinal uses, alcoholic beverages, or bio-fuels such as ethanol developed from cane and corn sweeteners. The report does not cover such sweeteners that have a peripheral influence on the food and beverage industries such as brazzein, HGH, or cyclamates. For the sake of clarity, subject matter is divided into the two distinct areas of sugar, for those substances made from beet and sugar cane plants, and sweeteners, which includes subsections on all other nutritive sweeteners (corn sweeteners, sugar alcohols, honey, etc.) and HIS.

While the focus is on domestic manufacturers and processors, the influence of the international companies on the domestic market are investigated and analyzed. The report examines the various sugar, sweeteners and HIS in terms of sources from which they are derived, applicability and functionality, caloric content, benefits and deficits, and prices. It also analyzes such driving forces as regulations, technological advances, research and development of new additives and international factors, and how these forces can promote or retard the development and marketing of current and new sweeteners.

The report is divided into the following six sections:

Overview of Sugar and Sweeteners
Sugar and Sweetener Production and Consumption
Industry Competitiveness
The Sugar Market
The Sweetener Market
Forecasts, Trends and Future Developments.

METHODOLOGIES

This report analyzes sales estimates and projections for each type of sugar and sweetener added to foods and beverages and discusses the specific types of applications to which they are added, and whether they are available as tabletop products or are sold in liquid, dry or crystalline form. Projections were developed from various government, consumer, academic, social, market, economic, regulatory, technical and technological factors exerting influences on consumers, processors and producers of sweeteners.

INFORMATION SOURCES

Sources included an extensive literature search of secondary source materials, both in hard copy and through the Internet. These materials included trade journals and magazines, trade and professional association publications and Web sites, government and industry sources, academic hard copy and online materials, environmental reports, opposition materials, current news articles, and company materials. Additional extensive Internet searches were conducted for relevant and current data that were not included in the print, microform and company literature searches.

These sources when exhausted were then followed up by over fifty one-on-one telephone and personal interviews with personnel in academic, technical, research and development fields; in quality control, marketing and sales departments of food and beverage processors; and with producers and distributors of sweeteners.

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
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

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
TOTAL U.S. SWEETENER MARKET: PRODUCTION AND CONSUMPTION

Conclusion

INTERNATIONAL ASPECTS

SUGAR AND SWEETENER PRODUCTION AND CONSUMPTION

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

砂糖與糖精在飲料及食品市場之趨勢和發展

Sugars and Sweeteners: Trends and Developments in Food and Beverages

INTRODUCTION

TABLE OF CONTENTS

LIST OF TABLES

LIST OF FIGURES