市场调查报告书
商品编码
1114906
玉米糖浆全球市场规模/份额/行业趋势分析报告:按应用(食品和饮料、製药)、按分销渠道(B2C、B2B)、按类型、按地区、展望/预测2022-2028Global Corn Syrup Market Size, Share & Industry Trends Analysis Report By Application (Food & Beverages and Pharmaceuticals), By Distribution Channel (B2C and B2B), By Type, By Regional Outlook and Forecast, 2022 - 2028 |
到 2028 年,全球玉米糖浆市场规模预计将达到 111 亿美元,在预测期内以 4.0% 的复合年增长率增长。
当玉米淀粉被水解时,它是通过两种方式之一来实现的。用稀酸加热或添加□。果酱、果冻、烘焙食品以及乳製品、糖果和饮料等更多饮食都在一定程度上使用玉米糖浆。由于各种加工食品对甜味剂的需求不断增加,预计食品和饮料行业对玉米糖浆的需求将显着增长。玉米糖浆不结晶且高度可溶。它的成本也低于糖,并可作为防腐剂延长食品和饮料的保质期。
因此,玉米糖浆在食品和饮料行业的流行得益于它带来的诸多好处。此外,快餐连锁店和快餐连锁店的激增、即饮饮料消费量的增加以及发达国家和新兴国家对加工食品的需求增加,都有助于玉米糖浆市场的扩大。
COVID-19 影响分析
COVID-19 大流行的爆发对全球经济造成了沉重打击。 COVID-19 大流行也对玉米糖浆市场产生了不利影响,因为地方政府在几个国家推出了封锁措施。产能暂时停止、劳动力短缺、原材料短缺和供应链中断等担忧阻碍了市场前景。 2020 年发生的 COVID-19 大流行对玉米糖浆业务的销售产生了负面影响。政府为遏制病毒传播而采取的封锁措施对玉米糖浆行业产生了不利影响,导致供应链中断和原材料短缺。
市场增长因素
食品和饮料行业的采用率上升
食品和饮料行业对玉米糖浆的需求正在迅速增长。玉米糖浆有多种好处,这就是食品和饮料製造商迅速采用该产品的原因。玉米糖浆也是当今市场上最有用的成分之一。这种甜味剂可改善膳食质地,有助于保持颜色,增强风味并提高各种菜餚的质量。这些添加剂的成本通常低于提供给食品製造业的任何其他热量甜味剂,在没有替代品价格频繁波动的情况下提供显着的附加值。你可以。
成本效率和质量
生产玉米糖浆比糖便宜得多。此外,它可以赋予糖和其他甜味剂所没有的质地和新鲜感。因此,在 HFCS 之前,食品和饮料公司不得不承担额外的成本来保持产品新鲜。食品製造商在软饮料製造中使用高果糖玉米糖浆,因为它使产品具有传统糖所不能提供的一定新鲜度。顾客也会喜欢它的质地和味道。
市场製约因素
糖浆消耗过多的风险
如果你摄入过多的玉米糖浆,你的身体会自然地将其转化为脂肪。由于果糖在肝臟中被消化,它的储存能力有限,并转化为储存的碳水化合物。少量果糖很容易燃烧,但大量果糖,例如在烘焙食品和含糖苏打水中发现的果糖,会很快使您的肝臟不堪重负并导致其产生更多脂肪。长期接触有害水平的玉米糖浆会导致严重的健康问题,如肥胖、脂肪肝和 2 型糖尿病。
键入 Outlook
玉米糖浆市场按类型分为淡糖浆、深色糖浆、固体玉米糖浆和高果糖玉米糖浆。 2021 年,轻质玉米糖浆部门在玉米糖浆市场中取得了可观的收入份额。这一细分市场的增长归因于轻质玉米糖浆在世界范围内的日益普及。清淡的玉米糖浆颜色清澈,是通过从玉米淀粉中去除糖分製成的。它们通常还含有少量香草调味剂。焦糖爆米花、糖果、糖衣和甜酱食谱都使用这种糖浆。
应用前景
根据应用,玉米糖浆市场分为食品饮料和药品。食品和饮料部门将在 2021 年获得玉米糖浆市场的最高收入份额。增加食品和饮料生产以满足世界人口不断增长的需求是食品和饮料行业增长的主要驱动力。玉米糖浆在食品和饮料工业中用作增稠剂和甜味剂。
分销渠道前景
根据分销渠道,玉米糖浆市场分为B2B和B2C。 2021 年,B2B 部门在玉米糖浆市场的收入份额很大。该部门的快速增长归因于餐馆和其他食品企业对玉米糖浆的需求增加。各种餐馆正在迅速采用玉米糖浆作为增稠剂和保湿剂。因此,该部门的增长率正在提高。
地区概览
按地区分析了北美、欧洲、亚太地区和拉美地区的玉米糖浆市场。 2021年,北美将占玉米糖浆市场最大的收入份额。由于美国是玉米糖浆的最大生产国和消费国之一,该地区的市场增长显着增长。这可以通过美国对预製饮料、烘焙食品、糖果和加工食品的高需求来解释。
The Global Corn Syrup Market size is expected to reach $11.1 billion by 2028, rising at a market growth of 4.0% CAGR during the forecast period.
Corn syrup, also known as maize, is a food syrup derived from the starch of corn. The percentage of maltose and other oligosaccharides in corn syrup varies. For confectioners, corn syrup is also referred as glucose syrup. Food items are cooked with corn syrup to soften the texture, add volume, prevent sugar from crystallizing, and improve flavor. By converting a significant amount of its glucose into fructose with the aid of the enzyme D-xylose isomerase, corn syrup is distinguished from high-fructose corn syrup, which is produced from corn syrup.
Dilute hydrochloric acid and maize starch are combined, and the combination is then heated under pressure to create corn syrup. The main uses for corn syrup in commercially packaged foods include humectant, thickener, and sweetener. It keeps food fresh by absorbing moisture. Commercial corn syrup is offered in two varieties viz. dark corn syrup and light corn syrup.
When cornstarch is hydrolyzed, it can be accomplished in one of two ways. Either by heating it with diluted acid or by adding enzymes. Jams, jellies, baked goods, and several more meals like dairy items, confections, and beverages all employ corn syrup in some capacity. Due to the rise in demand for sweeteners in various processed goods, corn syrup demand in the food and beverage industry is predicted to increase dramatically. Under some circumstances, corn syrup does not crystallize and has a higher solubility. It also costs less than sugar and serves as a preservative to increase the shelf life of foods and beverages.
Thus, corn syrup's widespread use in the food and beverage industries is being boosted by a number of advantages that come with it. Additionally, the proliferation of quick-service restaurant chains and fast-food chains, an increase in consumption of ready-to-drink beverages, and a rise in the demand for processed food in both developed and developing countries all contribute to the corn syrup market's expansion.
COVID-19 Impact Analysis
The outbreak of the COVID-19 pandemic has been significantly harmful to the worldwide economy. The COVID-19 pandemic also had a detrimental impact on the corn syrup market due to the deployment of the lockdown in several countries by the local governments. Market prospects were impeded by concerns like the temporary shutdown of production facilities, a workforce shortage, a lack of raw materials, as well as supply chain disruptions. The COVID-19 pandemic outbreak in 2020 had a detrimental effect on corn syrup business sales. The government's lockdown measures to stop the virus's spread had a negative effect on the corn syrup industry, leading to a shortage of raw materials along with supply chain disruptions.
Market Growth Factors
Increasing Adoption Throughout The Food And Beverages Industry
The demand for corn syrup in the food and beverages industry is rapidly rising. There are multiple advantages of corn syrup, due to which food and beverage manufacturers are rapidly utilizing this product. In addition, one of the most useful ingredients across the market nowadays is corn syrup. The sweetener gives meals more texture, aids in maintaining their color, improves the flavor of various dishes, and aids in quality. The cost of each of these additions is often lower than that of any other caloric sweetener offered to the food production business, allowing it to offer a number of value-added features without as frequently experiencing price instability as its alternative goods.
Cost-Efficiency And High Quality
Compared to the production of sugar, corn syrup is produced at a much lower cost. In a manner that sugar as well as other sweeteners cannot, corn syrup also gives products a texture and a freshness that they lack. Therefore, before HFCS, food and beverage firms typically had to incur additional costs in order to keep their products fresh. Food producers utilize high-fructose corn syrup in the creation of soft drinks because it gives the finished product a certain freshness that conventional sugars are unable to achieve. Customers would also find the textures and flavors pleasant.
Market Restraining Factors
Risks Related To The Excess Communication Of Syrup
The body would naturally turn too much corn syrup into fat when consumed in excess amounts. Fructose will be converted into stored carbohydrates with a limited storage capacity by the liver because of how it is digested by the liver. Smaller amounts of fructose are easily burned off, but larger amounts, such as those found in baked goods and sugary carbonated beverages, can quickly overload the liver and cause it to generate more fat. Long-term exposure to corn syrup at harmful levels can result in major health problems like obesity, fatty liver disease, and type 2 diabetes.
Type Outlook
On the basis of Type, the Corn Syrup Market is segmented into Light Syrup, Dark Syrup, Corn Syrup Solids, and High Fructose Corn Syrup. In 2021, the light corn syrup segment recorded a significant revenue share of the corn syrup market. The rising growth of the segment is owing to the increasing popularity of light corn syrup all over the world. Light corn syrup is clear in color and is produced by removing the sugars from cornstarch. It frequently has a small amount of vanilla flavoring. Recipes for caramel popcorn, candy, icing, and sweet sauces all list it as an ingredient.
Application Outlook
By the Application, the Corn Syrup Market is bifurcated into Food and Beverages and Pharmaceuticals. In 2021, the food and beverage segment procured the highest revenue share of the corn syrup market. The increase in food and beverage production to meet the rising demand of the world's population is primarily responsible for the growth of the food and beverage industry. In the food and beverage industry, corn syrup is used as a thickening and sweetening agent.
Distribution Channel Outlook
Based on the Distribution Channel, the Corn Syrup Market is divided into B2B and B2C. In 2021, the B2B segment registered a significant revenue share of the corn syrup market. The rapidly rising growth of the segment is owing to the increasing demand for corn syrup in restaurants and other food facilities. Various restaurants are rapidly adopting corn syrup in order to use it as a thickening and moisturizing agent. Therefore, the growth of the segment is increasing.
Regional Outlook
Region-Wise, the Corn Syrup Market is analyzed across North America, Europe, Asia-Pacific, and LAMEA. In 2021, North America accounted for the largest revenue share of the corn syrup market. The growth of the regional market is significantly surging because the United States is one of the top producers as well as consumers of the corn syrup. This is explained by the high demand for prepared beverages, baked goods, confections, and processed foods across the United States.
The market research report covers the analysis of key stake holders of the market. Key companies profiled in the report include ACH Food Companies, Inc. (Karo), Grain Processing Corporation (Kent Corporation), Global Sweetners Holdings Ltd., Archer Daniels Midland Company, Cargill Corporation, Ingredion, Incorporated, Tate & Lyle PLC, and COFCO Corporation.
Market Segments covered in the Report:
By Application
By Distribution Channel
By Type
By Geography
Companies Profiled
Unique Offerings from KBV Research
List of Figures