美國加工食品及飲料領域的砂糖增甜劑市場

美國加工食品及飲料領域的砂糖增甜劑市場 是由出版商BCC Research在2007年06月所出版的。 這份英文市場調查報告書包含224 pages 48 tables 價格從美金4850起跳。

簡介

目錄

Abstract

INTRODUCTION

In some important respects, the sweeteners industry and its markets are generally considered mature, especially sugar (sucrose), which is a genuine agricultural commodity. However, the industry and its technology have evolved in several important areas, especially in high-intensity sweeteners (HIS). The latter, also called non-nutritive or noncaloric sweeteners, have become increasingly strong and competitive products, most importantly in developed countries.

With increasing focus on an overweight and increasingly obese population in these developed countries (with the greatest focus on the U.S.), the HIS market has expanded, both in sales and in the number of products available. Other sweeteners (i.e., other than sugar) enjoy significant markets, the largest of which is high fructose corn syrup (HFCS), the major sweetener in caloric soft drinks and other drinks such as regular Coca-Cola and Pepsi Cola. The U.S. market for HFCS is so large that it has now far surpassed the market for sugar.

Given the growing demand within this industry, BCC Research is providing this report as an update to a previous report published in spring 2003 that forecast from 2002 to 2007. This updated study re-examines the status of the sugar and other sweetener industries in the U.S., introduces and discusses what types of sweeteners are used in major end-use commercial food and beverage products, and analyzes and forecasts their growth potential over the 5-year period from 2006 to 2011. Although focused on the U.S., this report also places the U.S. sugar and sweetener industries in their global context.

Driving this market is the age-old consumer liking for sweetness in the diet, which is creating a personal and public health dilemma. The simplest and oldest way to add sweetness is with sugar. Unfortunately, sugar is highly caloric and can easily contribute to weight gain, cause dental caries (cavities), and contribute to the onset of diabetes. Consumers want both sweetness and low or no caloric intake from the source of the sweetness, and this desire has created an active technological base and marketplace for products of this kind.

Continuing and growing concerns about dental caries, diabetes, and general weight gain and obesity-related disorders have created the need for manufacturers and food/beverage processors to look at their processed food product. As a result, food and beverage product designers and marketers must reconsider the additives they use in their products. They must consider what alterations must be made to meet consumer demand for something that is both sweet and low-calorie or non-carbohydrate.

The actions of companies in this broad industry over the past generation or so have built a large and growing sub-industry in sweeteners that are alternatives to sugar. These alternatives are of several types, which include (1) caloric alternatives used primarily for cost reasons and is led by HFCS, (2) other sweeteners like sugar alcohols (polyhydric alcohols or polyols) that may have fewer calories than sugar and do not cause dental caries or increase glycemic index, and (3) noncaloric or HIS-like saccharin and aspartame that add no calories at all to products.

SCOPE OF STUDY

This report covers:

• Sugar, corn-derived sweeteners like HFCS, sugar alcohols, and other less commercially important caloric sweeteners, and the four current HIS on the U.S. commercial market: aspartame, acesulfame-K (Ace-K), sucralose, and the oldest product, saccharin
• Market analyses, with 5-year forecasts
• The influence of international activities and business on the domestic market
• The sources from which sweeteners are derived, applicability and functionality, caloric content, and benefits and drawbacks for each.
• Driving forces such as government 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
• Company profiles of major companies in the sweeteners business, including sweetener manufacturers and processors, as well as food and beverage processors.

METHODOLOGY AND INFORMATION SOURCES

Extensive searches were made of the relevant literature and the Internet, including many leading trade publications, as well as technical compendia, government publications, and information from trade and other associations. Much of the product and market information was obtained from principals involved in the industry. Information for company profiles was primarily obtained directly from company sources, especially the larger, publicly owned firms. Other sources included directories and articles.

Table of Contents

• INTRODUCTION
  • STUDY GOALS AND OBJECTIVES
  • REASONS FOR DOING THIS STUDY
  • CONTRIBUTIONS OF THE STUDY AND FOR WHOM
  • SCOPE AND FORMAT
  • METHODOLOGY AND INFORMATION SOURCES
  • RELATED BCC PUBLICATIONS
  • ABOUT THE AUTHOR
  • DISCLAIMER
• SUMMARY
  • Summary Table:
  • ESTIMATED U.S. MARKET FOR SUGAR AND OTHER SWEETENERS THROUGH 2011 (MT IN THOUSANDS)
  • Summary Figure:
  • ESTIMATED U.S. MARKET FOR SUGAR AND OTHER SWEETENERS 2003-2011 (MT IN THOUSANDS)
• OVERVIEW
  • PROPERTIES AND COMPOSITION OF SUGARS AND SUGAR-BASED CALORIC SWEETENERS
  • Table 1 SOME PROPERTIES OF SUGAR AND OTHER CALORIC SWEETENERS
    • CARBOHYDRATE CHEMISTRY
      • SUGARS
      • SUGAR ALCOHOLS
  • Table 2 PROPERTIES OF SUGAR ALCOHOLS AND SUGAR
    • HISTORY
  • Table 3 EARLY CHRONOLOGY OF SUGAR AND SWEETENERS
    • EARLY CULTIVATION OF CANE SUGAR
    • EARLY MARKETS FOR CANE SUGAR
    • OTHER SOURCES OF SUGAR BESIDES SUGAR CANE
    • CORN DISTILLATION AND THE FIRST CORN SWEETENERS
  • Table 4 LATER CHRONOLOGY OF SUGAR, OTHER SWEETENERS, AND HIS
    • MARKET CHANGES IN CALORIC SWEETENER USAGE
    • ARTIFICIAL, NONCALORIC SUGAR SUBSTITUTES
  • SUGAR VERSUS OTHER SWEETENERS
    • SUGAR VERSUS OTHER SWEETENERS (CONTINUED)
    • SUGAR AND SWEETENER TRENDS
  • SWEETENER TYPES
    • SUGAR (SUCROSE)
    • OTHER CALORIC (NUTRITIVE) SWEETENERS
  • Table 5 ESTIMATED PERCENTAGE OF ANNUAL NUTRITIVE SWEETENER USE IN THE U.S. (%, BASED ON APPROX. 150 LBS PER YEAR PER CAPITA CONSUMPTION)
    • Corn-Derived Sweeteners (HFCS, Dextrose/Glucose, etc.)
    • Sugar Alcohols
    • Minor Caloric Sweeteners (Honey, Maple Syrup, etc.)
  • HIGH-INTENSITY (NON-NUTRITIVE) SWEETENERS
    • APPLICATIONS AND ATTRIBUTES
  • Table 6 SOME KEY SUGAR AND SWEETENER APPLICATIONS
    • FLAVOR ENHANCEMENT
    • TEXTURE
    • BULK
    • BLENDING
    • MOUTH FEEL
    • HUMECTANCY
    • PRESERVATION
    • BROWNING
    • FERMENTATION
    • COLOR
    • CALORIC IMPACT
• SUGAR MARKET
  • SUGAR MARKET
    • OVERALL U.S. SUGAR MARKET
  • Table 7 ESTIMATED U.S. SUGAR MARKET BY TYPE, THROUGH 2011 (MT IN THOUSANDS)
  • Figure 1 ESTIMATED U.S. SUGAR MARKET BY TYPE, 2003-2011 (MT IN THOUSANDS)
    • SUGAR TYPES, PROPERTIES, AND FUNCTIONS
  • Table 8 SOME FUNCTIONS AND ADVANTAGES OF DIFFERENT TYPES OF SUGARS
    • WHITE (REFINED) SUGAR
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectancy and Preservative Action
      • Fermentation
      • Color and Browning (Caramelization)
      • Caloric Impact
    • BROWN SUGARS AND MOLASSES
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectancy and Preservative Action
      • Fermentation
      • Color and Browning Attributes
      • Caloric Impact
    • INVERT SUGAR
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectancy and Preservative Action
      • Fermentation
      • Color and Browning Attributes
      • Caloric Impact
    • SUGAR APPLICATIONS IN THE U.S.
  • Table 9 ESTIMATED U.S. SUGAR APPLICATIONS IN COMMERCIAL FOOD AND BEVERAGES, THROUGH 2011 (MT IN THOUSANDS)
  • Table 9 (CONTINUED)
    • U.S. SUGAR PRICES
    • BEVERAGES
    • BAKED GOODS AND CEREALS
    • CANDY/CONFECTIONERY
    • ICE CREAM AND DAIRY PRODUCTS
    • CANNED, BOTTLED, AND FROZEN FOODS
  • SUGAR MARKET ASSESSMENT
    • CONCLUSION
      • Conclusion (Continued)
• OTHER SWEETENER MARKETS
  • OTHER SWEETENER MARKETS
  • Table 10 COMPARISON OF OTHER SWEETENERS WITH SUCROSE (%)
    • OVERALL MARKET FOR SWEETENERS OTHER THAN SUCROSE
  • Table 11 ESTIMATED U.S. MARKET FOR OTHER SWEETENERS BY TYPE THROUGH 2011 (MT IN THOUSANDS)
  • Figure 2 ESTIMATED U.S. MARKET FOR OTHER SWEETENERS BY TYPE 2003-2011 (MT IN THOUSANDS)
    • OVERALL MARKET FOR SWEETENERS ...(CONTINUED)
      • HFCS AND OTHER CORN-DERIVED SWEETENERS
        • HFCS AND CORN-DERIVED SWEETENERS MARKET
  • Table 12 ESTIMATED U.S. HFCS AND CORN-DERIVED SWEETENERS MARKET BY TYPE, THROUGH 2011 (MT IN THOUSANDS)
  • Figure 3 ESTIMATED U.S. HFCS AND CORN-DERIVED SWEETENERS MARKET BY TYPE, 2003-2011 (MT IN THOUSANDS)
    • PROPERTIES AND FUNCTIONALITY BY TYPE
      • High Fructose Corn Syrups
        • Flavor Enhancement
        • Texturizing, Bulking, and Blending
        • Mouth Feel
        • Humectancy and Preservative Action
        • Fermentation
        • Color and Browning Attributes
        • Caloric Impact
      • Glucose, Dextrose, and other Corn Syrups
        • Flavor Enhancement
        • Texturizing, Bulking, and Blending
        • Mouth Feel
        • Humectancy and Preservative Action
        • Fermentation
        • Color and Browning Attributes
        • Caloric Impact
    • HFCS AND CORN-DERIVED SWEETENER APPLICATIONS
  • Table 13 ESTIMATED U.S. USAGE OF HFCS AND CORN SWEETENER IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
    • Beverages
    • Bakery, Cereals, and Related Bakery Products
    • Ice Cream and Dairy Products
    • Candy and Confectionery
  • HFCS AND CORN SWEETENER MARKET ASSESSMENT
    • SUGAR ALCOHOLS (POLYHYDRIC ALCOHOLS, POLYOLS)
  • Table 14 ESTIMATED U.S. SUGAR ALCOHOL MARKET BY TYPE, THROUGH 2011 (MT IN THOUSANDS)
    • Sugar Alcohols Market (Continued)
  • Table 15 COMPARISON OF SUGAR ALCOHOLS WITH SUCROSE
    • PROPERTIES, FUNCTIONS, AND MARKETS BY SUGAR ALCOHOL
      • Erythritol
        • Flavor Enhancement
        • Texturizing, Bulking, and Blending
        • Mouth Feel
        • Humectancy and Preservative Action
        • Fermentation
        • Caloric Impact
        • Market Estimate and Forecast
  • Table 16 ESTIMATED U.S. USAGE OF ERYTHRITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
    • Isomalt
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectancy and Preservative Action
      • Fermentation
      • Color and Browning Attributes
      • Caloric Impact
      • Market Estimate and Forecast
  • Table 17 ESTIMATED U.S. USAGE OF ISOMALT IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
    • Lactitol
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectancy and Preservative Action
      • Fermentation
      • Caloric Impact
      • Market Estimate and Forecast
  • Table 18 ESTIMATED U.S. USAGE OF LACTITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
    • Maltitol
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectancy and Preservative Action
      • Browning Qualities and Color
      • Caloric Impact
      • Market Estimate and Forecast
  • Table 19 ESTIMATED U.S. USAGE OF MALTITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
    • Mannitol
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Humectancy and Preservative Action
      • Browning Qualities and Color
      • Caloric Impact
      • Market Estimate and Forecast
  • Table 20 ESTIMATED U.S. USAGE OF MANNITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
  • Table 20 (CONTINUED)
    • Sorbitol
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectant and Preservative Action
      • Color and Browning Attributes
      • Caloric Impact
      • Market Estimate and Forecast
  • Table 21 ESTIMATED U.S. USAGE OF SORBITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
    • Xylitol
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectancy and Preservative Action
      • Caloric Impact
      • Market Estimate and Forecast
  • Table 22 ESTIMATED U.S. USAGE OF XYLITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
    • SUGAR ALCOHOL APPLICATIONS AND MARKETS
  • Table 23 ESTIMATED U.S. USAGE OF SUGAR ALCOHOLS IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
    • Beverages
    • Bakery, Cereal, and Related Products
    • Dairy Products and Ice Cream
    • Candy and Confectionery
  • SUGAR ALCOHOL MARKET ASSESSMENT
    • Sugar Alcohol Market Assessment (Continued)
  • HIGH-INTENSITY SWEETENERS
  • Table 24 SOME CHARACTERISTICS OF COMMERCIAL HIGH-INTENSITY SWEETENERS
    • HIGH-INTENSITY SWEETENERS MARKET (HIS)
  • Table 25 ESTIMATED U.S. HIGH INTENSITY SWEETENER MARKET BY TYPE THROUGH 2011 (MT)
  • Figure 4 ESTIMATED U.S. HIGH INTENSITY SWEETENER MARKET BY TYPE, 2003-2011 (MT)
    • PROPERTIES, FUNCTIONS, AND HIGH-INTENSITY SWEETENER MARKETS
      • Aspartame
        • Aspartame (Continued)
        • Flavor Enhancement
        • Texturizing, Bulking, and Blending
        • Mouth Feel
        • Humectancy and Preservative Action
        • Fermentation
        • Color and Browning Attributes
        • Caloric Impact
        • Market Estimate and Forecast
  • Table 26 ESTIMATED U.S. USAGE OF ASPARTAME IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT)
    • Acesulfame-K (Ace-K)
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectancy and Preservative Action
      • Fermentation
      • Color and Browning Attributes
      • Caloric Impact
      • Market Estimate and Forecast
  • Table 27 ESTIMATED U.S. USAGE OF ACE-K IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT)
    • Saccharin
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectancy and Preservative Action
      • Fermentation
      • Color and Browning Attributes
      • Caloric Impact
      • Market Estimate and Forecast
  • Table 28 ESTIMATED U.S. USAGE OF SACCHARIN IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT)
    • Sucralose
      • Flavor Enhancement
      • Texturizing, Bulking, and Blending
      • Mouth Feel
      • Humectancy and Preservative Action
      • Fermentation
      • Color and Browning Attributes
      • Caloric Impact
  • Table 29 ESTIMATED U.S. USAGE OF SUCRALOSE IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT)
    • HIGH-INTENSITY SWEETENER MARKETS AND APPLICATIONS
  • Table 30 ESTIMATED U.S. USAGE OF HIGH INTENSITY SWEETENERS IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT)
    • High-intensity Sweetener ... (Continued)
      • Beverages
      • Bakery, Cereal and Related Products
      • Ice Cream and Dairy Products
      • Candy and Confectionery
  • HIGH-INTENSITY SWEETENER MARKET ASSESSMENT
    • Aspartame
    • Ace-K
    • Saccharin
    • Sucralose
    • Conclusions
  • OTHER CALORIC SWEETENERS
    • OTHER CALORIC SWEETENERS MARKET
  • Table 31 ESTIMATED U.S. HONEY AND MAPLE SYRUP MARKET, THROUGH 2011 (MT IN THOUSANDS)
  • Figure 5 ESTIMATED U.S. HONEY AND MAPLE SYRUP MARKET, THROUGH 2011 (MT IN THOUSANDS)
    • PROPERTIES AND FUNCTIONALITY BY PRODUCT
      • Honey
        • Flavor Enhancement
        • Texturizing, Bulking, and Blending
        • Mouth Feel
        • Humectancy and Preservative Action
        • Fermentation
        • Color and Browning Attributes
        • Caloric Impact
      • Maple Syrup
        • Flavor Enhancement
        • Mouth Feel
        • Humectancy and Preservative Action
        • Fermentation
        • Color and Browning Attributes
        • Caloric Impact
  • OVERALL CONCLUSION: OTHER SWEETENERS
    • OVERALL CONCLUSION: ... (CONTINUED)
• TECHNOLOGY
  • CHEMISTRY AND TECHNOLOGY OF SUGAR
    • MONOSACCHARIDES
    • DISACCHARIDES
    • HIGHER SACCHARIDES: POLY- OR OLIGOSACCHARIDES
    • METHODS FOR EXTRACTION AND REFINING SUGAR
      • Refining of Sugar Cane
        • Refining of Sugar Cane (Continued)
      • Sugar Beet Refining
    • RESEARCH AND RECENT DEVELOPMENTS IN SUGAR PRODUCTION
  • CHEMISTRY AND TECHNOLOGY OF HFCS AND OTHER CORN SWEETENERS
    • PRODUCTION OF CORN SWEETENERS FROM CORNSTARCH
      • Production of HFCS from Cornstarch
    • TECHNOLOGY AND CHEMISTRY OF SUGAR ALCOHOLS (POLYOLS)
    • HIS TECHNOLOGY
  • Table 32 SOME CHARACTERISTICS OF COMMERCIAL HIGH-INTENSITY SWEETENERS
    • ASPARTAME
    • ACESULFAME-K
    • SACCHARIN
    • SUCRALOSE
  • SELECTED PATENT TECHNOLOGY
  • Table 33 SOME SELECTED U.S. SWEETENER PATENTS
  • Table 33 (CONTINUED)
    • SELECTED PATENT ABSTRACTS
      • Aspartame
        • Patent No. 3,492,131: Peptide Sweetening Agents
      • Erythritol
        • Fermentation Process for the Production of Erythritol (Patent No. 3,756,917)
      • Invert Sugar
      • Sorbitol
        • Catalytic Hydrogenation of Glucose to Produce Sorbitol (Patent No. 4,322,569)
      • Sucralose
      • Tagatose
        • Process for Manufacturing Tagatose (Patent No. 5,002,612)
      • Xylitol
        • Process for Making Xylitol (Patent No. 4,008,285)
      • Xylitol (Continued)
• INDUSTRY FACTORS, CONCERNS, COMPETITIVENESS, AND TRENDS
  • BACKGROUND
    • CONCERNS OVER PROPERTIES
    • HEALTH ISSUES
  • Table 34 SOME HEALTH ISSUES CONCERNING SUGAR AND SWEETENERS
    • Weight Gain
  • Table 35 PREVALENCE STATISTICS RELATED TO THE OVERWEIGHT AND OBESE IN THE U.S., 1976-2004 (%)
    • Diabetes
    • Sugar
    • Corn-Derived Sweeteners
    • Sugar Alcohols
    • HIS
  • DEMAND CHARACTERISTICS OF SUGAR AND OTHER SWEETENERS
    • SUGAR (SUCROSE)
  • Table 36 DEMAND CHARACTERISTICS OF SUGAR BY TYPE AND APPLICATION
    • OTHER NUTRITIVE/ CALORIC SWEETENERS
  • Table 37 DEMAND CHARACTERISTICS OF OTHER NUTRITIVE SWEETENERS BY TYPE AND APPLICATION
  • Table 37 (CONTINUED)
    • HIS
  • Table 38 DEMAND CHARACTERISTICS FOR HIGH INTENSITY SWEETENERS BY TYPE AND APPLICATION
  • Table 38 (CONTINUED)
    • CURRENT STATUS OF SUGAR AND SWEETENER COMPETITIVENESS
      • GENERAL ECONOMIC CONSIDERATIONS
        • Marketing
          • Marketing (Continued)
        • Consumer Health Perceptions
        • Usage of Sugar
        • Usage of Other Caloric Sweeteners
        • The Impact of High-Intensity Sweeteners
      • MARKET GROWTH FACTORS
        • Market Shifts and Marketing Agreements
  • Table 39 MARKET SHARE COMPARISON OF SUGAR AND OTHER SWEETENERS IN THE U.S., 2003-2011 (%)
  • Impact of Market Growth Factors
  • Table 40 SOME MAJOR COMPETITIVENESS FACTORS AFFECTING DEMAND FOR SUGAR AND OTHER SWEETENERS (%)
    • SOME TRENDS AND DEVELOPMENTS
  • Table 41 PROJECTED MARKET PENETRATION OF DIFFERENT SWEETENERS IN PROCESSED FOODS AND BEVERAGES, 2006-2011 (%)
    • MULTIFUNCTION BEVERAGES
    • SWEETENER BLENDS
    • MODIFIED SUGAR
    • MERGERS AND ACQUISITIONS
    • SWEETENERS ON THE HORIZON
      • Alitame
      • Beflora
      • Brazzein
      • Cyclamates
      • Dulcin
      • Glycyrrhizin
      • Hernaculin
      • Inulins
      • Left-Handed Sugar
      • Miraculin
      • Monellins
      • Neotame
      • Neohesperidin Dihydrochalcones
      • Phyllodulcin
      • Stevioside (Stevia)
      • Suosans
      • Tagatose
      • Thaumatin
      • Thaumatin (Continued)
• GOVERNMENT REGULATIONS AND PUBLIC ISSUES
  • REGULATIONS AFFECTING SUGAR AND SWEETENERS
  • Table 42 FEDERAL REGULATIONS GOVERNING SUGAR AND SWEETENERS
    • CFR TITLE 21
      • CFR Title 21 (Continued)
      • Sugar and Nutritive Sweeteners with GRAS Status
      • Sweeteners with Interim GRAS Status Pending Additional Study
      • Recent GRAS Status Approvals
      • Approval Status of HIS
      • HIS with Interim GRAS Status Pending Additional Study
      • Currently Banned High Intensity Sweeteners
      • Other Regulations Regarding Sugar and Sweeteners
      • International Statutes Regulating Sugar and Sweeteners
  • PUBLIC CONCERNS AND ISSUES
    • CURRENT CONCERNS OVER HFCS
    • SUCRALOSE ADVERTISING PROBLEMS
      • Sucralose Advertising ... (Continued)
    • BIOETHICS AND ENVIRONMENTAL ISSUES AND CONCERNS
      • Genetically Modified Corn
      • Acceptable Daily Intake (ADI)
      • Environmental Impacts of Sugar Cultivation
    • CARIES, HIS, AND OTHER PUBLIC CONCERNS
      • Caries, HIS, and other ... (continued)
• SOME INTERNATIONAL ASPECTS
  • THE INTERNATIONAL SUGAR MARKET
    • INTERNATIONAL SUGAR PRODUCTION
  • Table 43 SUGAR PRODUCTION AND OTHER DATA FOR THE TOP 10 PRODUCERS 2005-2006
  • Table 44 GLOBAL SUGAR PRODUCTION AND TRADE BY REGION, 2002-2007 (MT IN THOUSANDS)
  • Table 44 (CONTINUED)
    • INTERNATIONAL SUGAR PRICES
  • Table 45 PRICE OF RAW SUGAR, 2005-2007 (CENTS/LB)
  • Table 46 DOMESTIC RETAIL SUGAR PRICES, 2005-2006 SEASON (CENTS/LB)
    • European Union Plan
      • European Union Plan (Continued)
    • Mideast Sugar Refining
    • Price Supports and Subsidies in the U.S.
    • Example: The World Sugar Price/Supply Situation, Spring 2007
  • U.S. SUGAR IMPORTS
    • U.S. Sugar Imports (Continued)
  • Table 47 U.S. SUGAR TARIFF RATE QUOTA IMPORTS 1994-1995 TO 2006-2007 (MT IN THOUSANDS)
    • THE INTERNATIONAL HFCS MARKET
  • Table 48 U.S. HFCS PRODUCTION AND IMPORTS, 1992-2006 (MT IN THOUSANDS)
    • THE INTERNATIONAL HFCS MARKET (CONTINUED)
• COMPANY PROFILES
  • INTRODUCTION
  • SWEETENER MANUFACTURERS AND REFINERS/PROCESSORS
    • AMERICAN CRYSTAL SUGAR CO.
    • ARCHER DANIELS MIDLAND CO.
    • BRITISH SUGAR, PLC
    • C&H SUGAR CO., INC.
    • CARGILL, INC.
    • CARGILL EUROPE/CERESTAR, INC.
    • CELANESE CORP./NUTRINOVA, INC. (AMERICA)
    • CORN PRODUCTS INTERNATIONAL, INC.
    • FLORIDA CRYSTALS CORP.
    • IMPERIAL SUGAR CO.
    • THE NUTRASWEET CO.
    • PENFORD CORP./PENFORD FOOD INGREDIENTS CO.
    • PMC SPECIALTIES GROUP, INC.
    • ROQUETTE AMERICA, INC.
    • SPHERIX INC./BIOSPHERIX
    • SPI POLYOLS, INC.
    • SUGAR CANE GROWERS COOPERATIVE OF FLORIDA
    • TATE & LYLE, PLC/A.E. STALEY MANUFACTURING CO.
    • UNITED STATES SUGAR CORP.
  • FOOD AND BEVERAGE PROCESSORS
    • CADBURY SCHWEPPES, PLC
    • THE COCA-COLA CO.
    • CONAGRA FOODS, INC.
    • DA VINCI GOURMET
    • DAWN FOOD PRODUCTS, INC.
    • GENERAL MILLS, INC.
    • H. J. HEINZ CO.
    • KELLOGG CO.
    • KRAFT FOODS, INC.
    • NATIONAL BEVERAGE CORP.
    • NESTLÉ USA, INC.
    • PEPSICO
    • SARA LEE CORP.
    • THE J.M. SMUCKER CO.
    • UNILEVER
    • WILLIAM WRIGLEY JR. CO.
• APPENDIX
  • GLOSSARY OF IMPORTANT TERMS, ABBREVIATIONS, AND ACRONYMS
    • GLOSSARY OF IMPORTANT TERMS...(CONTINUED)
    • GLOSSARY OF IMPORTANT TERMS...(CONTINUED)
    • GLOSSARY OF IMPORTANT TERMS...(CONTINUED)
    • GLOSSARY OF IMPORTANT TERMS...(CONTINUED)
    • GLOSSARY OF IMPORTANT TERMS...(CONTINUED)
    • GLOSSARY OF IMPORTANT TERMS...(CONTINUED)
    • LOSSARY OF IMPORTANT TERMS...(CONTINUED)
• LIST OF TABLES
  • Summary Table:
  • ESTIMATED U.S. MARKET FOR SUGAR AND OTHER SWEETENERS THROUGH 2011 (MT IN THOUSANDS)
  • Table 1 SOME PROPERTIES OF SUGAR AND OTHER CALORIC SWEETENERS
  • Table 2 PROPERTIES OF SUGAR ALCOHOLS AND SUGAR
  • Table 3 EARLY CHRONOLOGY OF SUGAR AND SWEETENERS
  • Table 4 LATER CHRONOLOGY OF SUGAR, OTHER SWEETENERS, AND HIS
  • Table 5 ESTIMATED PERCENTAGE OF ANNUAL NUTRITIVE SWEETENER USE IN THE U.S. (%, BASED ON APPROX. 150 LBS PER YEAR PER CAPITA CONSUMPTION)
  • Table 6 SOME KEY SUGAR AND SWEETENER APPLICATIONS
  • Table 7 ESTIMATED U.S. SUGAR MARKET BY TYPE, THROUGH 2011 (MT IN THOUSANDS)
  • Table 8 SOME FUNCTIONS AND ADVANTAGES OF DIFFERENT TYPES OF SUGARS
  • Table 9 ESTIMATED U.S. SUGAR APPLICATIONS IN COMMERCIAL FOOD AND BEVERAGES, THROUGH 2011 (MT IN THOUSANDS)
  • Table 10 COMPARISON OF OTHER SWEETENERS WITH SUCROSE (%)
  • Table 11 ESTIMATED U.S. MARKET FOR OTHER SWEETENERS BY TYPE THROUGH 2011 (MT IN THOUSANDS)
  • Table 12 ESTIMATED U.S. HFCS AND CORN-DERIVED SWEETENERS MARKET BY TYPE, THROUGH 2011 (MT IN THOUSANDS)
  • Table 13 ESTIMATED U.S. USAGE OF HFCS AND CORN SWEETENER IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
  • Table 14 ESTIMATED U.S. SUGAR ALCOHOL MARKET BY TYPE, THROUGH 2011 (MT IN THOUSANDS)
  • Table 15 COMPARISON OF SUGAR ALCOHOLS WITH SUCROSE
  • Table 16 ESTIMATED U.S. USAGE OF ERYTHRITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
  • Table 17 ESTIMATED U.S. USAGE OF ISOMALT IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
  • Table 18 ESTIMATED U.S. USAGE OF LACTITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
  • Table 19 ESTIMATED U.S. USAGE OF MALTITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
  • Table 20 ESTIMATED U.S. USAGE OF MANNITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
  • Table 21 ESTIMATED U.S. USAGE OF SORBITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
  • Table 22 ESTIMATED U.S. USAGE OF XYLITOL IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
  • Table 23 ESTIMATED U.S. USAGE OF SUGAR ALCOHOLS IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT IN THOUSANDS)
  • Table 24 SOME CHARACTERISTICS OF COMMERCIAL HIGH-INTENSITY SWEETENERS
  • Table 25 ESTIMATED U.S. HIGH INTENSITY SWEETENER MARKET BY TYPE THROUGH 2011 (MT)
  • Table 26 ESTIMATED U.S. USAGE OF ASPARTAME IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT)
  • Table 27 ESTIMATED U.S. USAGE OF ACE-K IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT)
  • Table 28 ESTIMATED U.S. USAGE OF SACCHARIN IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT)
  • Table 29 ESTIMATED U.S. USAGE OF SUCRALOSE IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT)
  • Table 30 ESTIMATED U.S. USAGE OF HIGH INTENSITY SWEETENERS IN COMMERCIAL FOOD AND BEVERAGE APPLICATIONS, THROUGH 2011 (MT)
  • Table 31 ESTIMATED U.S. HONEY AND MAPLE SYRUP MARKET, THROUGH 2011 (MT IN THOUSANDS)
  • Table 32 SOME CHARACTERISTICS OF COMMERCIAL HIGH-INTENSITY SWEETENERS
  • Table 33 SOME SELECTED U.S. SWEETENER PATENTS
  • Table 34 SOME HEALTH ISSUES CONCERNING SUGAR AND SWEETENERS
  • Table 35 PREVALENCE STATISTICS RELATED TO THE OVERWEIGHT AND OBESE IN THE U.S., 1976-2004 (%)
  • Table 36 DEMAND CHARACTERISTICS OF SUGAR BY TYPE AND APPLICATION
  • Table 37 DEMAND CHARACTERISTICS OF OTHER NUTRITIVE SWEETENERS BY TYPE AND APPLICATION
  • Table 38 DEMAND CHARACTERISTICS FOR HIGH INTENSITY SWEETENERS BY TYPE AND APPLICATION
  • Table 39 MARKET SHARE COMPARISON OF SUGAR AND OTHER SWEETENERS IN THE U.S., 2003-2011 (%)
  • Table 40 SOME MAJOR COMPETITIVENESS FACTORS AFFECTING DEMAND FOR SUGAR AND OTHER SWEETENERS (%)
  • Table 41 PROJECTED MARKET PENETRATION OF DIFFERENT SWEETENERS IN PROCESSED FOODS AND BEVERAGES, 2006-2011 (%)
  • Table 42 FEDERAL REGULATIONS GOVERNING SUGAR AND SWEETENERS
  • Table 43 SUGAR PRODUCTION AND OTHER DATA FOR THE TOP 10 PRODUCERS 2005-2006
  • Table 44 GLOBAL SUGAR PRODUCTION AND TRADE BY REGION, 2002-2007 (MT IN THOUSANDS)
  • Table 45 PRICE OF RAW SUGAR, 2005-2007 (CENTS/LB)
  • Table 46 DOMESTIC RETAIL SUGAR PRICES, 2005-2006 SEASON (CENTS/LB)
  • Table 47 U.S. SUGAR TARIFF RATE QUOTA IMPORTS 1994-1995 TO 2006-2007 (MT IN THOUSANDS)
  • Table 48 U.S. HFCS PRODUCTION AND IMPORTS, 1992-2006 (MT IN THOUSANDS)
• LIST OF FIGURES
  • Summary Figure:
  • ESTIMATED U.S. MARKET FOR SUGAR AND OTHER SWEETENERS 2003-2011 (MT IN THOUSANDS)
  • Figure 1 ESTIMATED U.S. SUGAR MARKET BY TYPE, 2003-2011 (MT IN THOUSANDS)
  • Figure 2 ESTIMATED U.S. MARKET FOR OTHER SWEETENERS BY TYPE 2003-2011 (MT IN THOUSANDS)
  • Figure 3 ESTIMATED U.S. HFCS AND CORN-DERIVED SWEETENERS MARKET BY TYPE, 2003-2011 (MT IN THOUSANDS)
  • Figure 4 ESTIMATED U.S. HIGH INTENSITY SWEETENER MARKET BY TYPE, 2003-2011 (MT)
  • Figure 5 ESTIMATED U.S. HONEY AND MAPLE SYRUP MARKET, THROUGH 2011 (MT IN THOUSANDS)

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