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市場調查報告書

低甜度甜味劑的全球市場趨勢、預測 2020年:木糖醇、塔格糖、阿洛酮糖、海藻糖、異麥芽酮糖

Low Intensity Sweeteners Market by Type (Xylitol, Tagatose, Allulose, Trehalose, & Isomaltuolose), Application, & by Geography - Global Trends & Forecasts to 2020

出版商 MarketsandMarkets 商品編碼 350443
出版日期 內容資訊 英文 155 Pages
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低甜度甜味劑的全球市場趨勢、預測 2020年:木糖醇、塔格糖、阿洛酮糖、海藻糖、異麥芽酮糖 Low Intensity Sweeteners Market by Type (Xylitol, Tagatose, Allulose, Trehalose, & Isomaltuolose), Application, & by Geography - Global Trends & Forecasts to 2020
出版日期: 2016年01月21日 內容資訊: 英文 155 Pages
簡介

全球低甜度甜味劑市場規模,預計從2015年到2020年以5.4%的年複合成長率發展,達到15億5,000萬美元。烘焙 & 飲料的產業的發展,使健康性低卡路里食物及亞太地區飲料的需求高漲,促進低甜度甜味劑市場。

本報告提供全球低甜度甜味劑市場相關調查分析,市場概要,市場影響因素及市場機會分析,產業結構與價值鏈,各種類、用途、地區的主要趨勢及市場成長預測,競爭環境,主要企業簡介彙整。

第1章 簡介

第2章 調查方法

第3章 摘要整理

第4章 重要考察

第5章 產業趨勢:低甜度甜味劑

  • 簡介
  • 價值鏈分析
  • 供應鏈分析
  • 近幾年的市場發展
    • 產品/工程的創新 (甜味劑)
    • 市場趨勢 (整合或各地區的細分化,低甜度甜味劑相關)

第6章 市場概要

  • 簡介
  • 市場區隔
    • 各類型
    • 各用途
    • 各地區
  • 市場動態
    • 促進要素
    • 機會
    • 抑制因素
    • 課題
  • 波特的五力分析

第7章 低甜度甜味劑市場:各類型

  • 木糖醇
  • 塔格糖
  • 阿洛酮糖
  • 海藻糖
  • 異麥芽酮糖
  • 低甜度甜味劑市場:各用途

第8章 低甜度甜味劑市場:各地區

  • 全球市場
  • 北美
  • 歐洲
  • 亞太地區 (APAC)
  • 其他 (RoW)

第9章 天然、合成甜味劑的差異

  • 高甜味度 & 低甜度甜味劑的差異
  • 現有產品的缺點
  • 現有產品的替代品
  • 競爭情形:低甜度甜味劑
  • 企業簡介:低甜度甜味劑

第10章 附錄

目錄
Product Code: FB 4012

Low-intensity sweeteners market projected to reach USD 1.55 Billion

The low-intensity sweeteners market is projected to grow at a CAGR of 5.4% from 2015 to 2020 to reach USD 1.55 Billion. The developments in industries such as bakery and beverages, and the growing demand for healthy and low-calorie food and beverages in the Asia-Pacific region drive the low-intensity sweeteners market. The high growth potential in emerging markets and untapped regions provides new growth opportunities for market players.

Xylitol accounted for the largest market share in 2014

Among the types of low-intensity sweeteners such as xylitol, tagatose, allulose, trehalose, and isomaltuolose, xylitol accounted for the largest market share in 2014, followed by trehalose and isomaltulose. Xylitol is produced traditionally by both bark of birch wood and corn cobs. The use of corn cobs has increased xyltol production in recent years. Unique functional properties like easy digestion, low glycemic index, lower calories, and relative sweetness as sucrose have exlpored growth potential for xylitol.

Beverages forms the major application share

Low intensity sweeteners including xylitol, tagatose, allulose, trehalose, and isomaltuolose are largely used in beverages followed by table-top sweeteners and pharmaceuticals. These sweeteners produce a desired level of sweetness even in smaller quantities close to that of sugar offering better taste and meeting consumer needs for a sweetener. These products are also known to enhance the shelf life of products of beverages when used.

Asia-Pacific region dominates the low-intensity sweeteners market

The Asia-Pacific region dominated the market in 2014, followed by North America. The market in the Asia-Pacific region is projected to grow significantly in terms of both production and consumption. China was one of the major markets for low-intensity sweeteners and accounted for a major share in the Asia-Pacific low-intensity sweeteners market, in 2014.

  • By Company Type: Tier 1 - 55 %, Tier 2 - 20%, and Tier 3 - 25%
  • By Designation: C level - 60%, Director level - 25%, and Others - 15%
  • By Region: North America - 10%, Europe - 20%, APAC - 40%, and RoW - 30%

Others include sales managers, marketing managers, and product managers

Leading players like Cargill Inc. (U.S.), Tate & Lyle (U.K.), Ingredion Inc. (U.S.), Roquetta Freres SA (France), and Sudzucker AG (Germany) have been profiled in the report. The other players include Purecircle Ltd. (Malaysia), Matsutani Chemical Industry (Japan), and Mitsui Sugars Co., Ltd (Japan).

Reasons to Buy the Report:

  • To get a comprehensive overview of the global low-intensity sweeteners market
  • To gain wide ranging information about the top players in this industry, their product portfolios, and key strategies adopted by them
  • To gain insights into the major countries/regions in which the low-intensity sweeteners market is flourishing

TABLE OF CONTENTS

1. Introduction

  • 1.1. Objectives of the study
  • 1.2. Markets covered
  • 1.3. Market scope
    • 1.3.1. Years considered for the Study
  • 1.4. Limitations
  • 1.5. Stakeholders

2. Research Methodology

  • 2.1. Description of market
    • 2.1.1. Key segments in the sector
    • 2.1.2. Key factors influencing the market
  • 2.2. Market size estimation
  • 2.3. Market breakdown & data triangulation
  • 2.4. Key Assumptions

3. Executive Summary

4. Premium Insights

5. Industry Trends : Low Intensity Sweeteners

  • 5.1. Introduction
  • 5.2. Value chain analysis
  • 5.3. Supply chain analysis
  • 5.4. Recent Market Developments
    • 5.4.1. Innovations in Product/Process (Sweeteners)
    • 5.4.2. Market Trends (Consolidation or Fragmentation-Geography-Wise, Related To Low Intensity Sweeteners

6. Market Overview

  • 6.1. Introduction
  • 6.2. Market Segmentation
    • 6.2.1. Low Intensity Sweeteners market, Type
    • 6.2.3. Low Intensity Sweeteners market, Application
    • 6.2.4. Low Intensity Sweeteners market, Region
  • 6.3. Market Dynamics: Low Intensity Sweeteners
    • 6.3.1. Drivers
    • 6.3.2. Opportunities
    • 6.3.3. Restraints
    • 6.3.4. Challenges
  • 6.4. Porter's five forces analysis

7. Low Intensity Sweeteners Market, By Type

  • 7.1. Xylitol
  • 7.2. Tagatose
  • 7.3. Allulose
  • 7.4. Trehalose
  • 7.5. Isomaltulose
  • 7.6. Low Intensity Sweeteners Market, By Application

8. Low Intensity Sweeteners Market, By Region

  • 8.1. Global market
  • 8.2. North America
  • 8.3. Europe
  • 8.4. APAC
  • 8.5. Rest of the World

9. Differences between natural & artificial sweeteners

  • 9.1. Differences between low & high intensity sweeteners
  • 9.2. Drawbacks of existing products
  • 9.3. Alternative products of existing products
  • 9.4. Competitive Landscape: Low Intensity Sweeteners
  • 9.5. Company Profiles: Low Intensity Sweeteners

10. Appendix

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