市場調查報告書
商品編碼
1114906
玉米糖漿全球市場規模/份額/行業趨勢分析報告:按應用(食品和飲料、製藥)、按分銷渠道(B2C、B2B)、按類型、按地區、展望/預測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,全球玉米糖漿市場規模預計將達到 111 億美元,在預測期內以 4.0% 的複合年增長率增長。
當玉米澱粉被水解時,它是通過兩種方式之一來實現的。用稀酸加熱或添加□。果醬、果凍、烘焙食品以及乳製品、糖果和飲料等更多飲食都在一定程度上使用玉米糖漿。由於各種加工食品對甜味劑的需求不斷增加,預計食品和飲料行業對玉米糖漿的需求將顯著增長。玉米糖漿不結晶且高度可溶。它的成本也低於糖,並可作為防腐劑延長食品和飲料的保質期。
因此,玉米糖漿在食品和飲料行業的流行得益於它帶來的諸多好處。此外,快餐連鎖店和快餐連鎖店的激增、即飲飲料消費量的增加以及發達國家和新興國家對加工食品的需求增加,都有助於玉米糖漿市場的擴大。
COVID-19 影響分析
COVID-19 大流行的爆發對全球經濟造成了沉重打擊。 COVID-19 大流行也對玉米糖漿市場產生了不利影響,因為地方政府在幾個國家推出了封鎖措施。產能暫時停止、勞動力短缺、原材料短缺和供應鏈中斷等擔憂阻礙了市場前景。 2020 年發生的 COVID-19 大流行對玉米糖漿業務的銷售產生了負面影響。政府為遏制病毒傳播而採取的封鎖措施對玉米糖漿行業產生了不利影響,導致供應鏈中斷和原材料短缺。
市場增長因素
食品和飲料行業的採用率上升
食品和飲料行業對玉米糖漿的需求正在迅速增長。玉米糖漿有多種好處,這就是食品和飲料製造商迅速採用該產品的原因。玉米糖漿也是當今市場上最有用的成分之一。這種甜味劑可改善膳食質地,有助於保持顏色,增強風味並提高各種菜餚的質量。這些添加劑的成本通常低於提供給食品製造業的任何其他熱量甜味劑,在沒有替代品價格頻繁波動的情況下提供顯著的附加值。你可以。
成本效率和質量
生產玉米糖漿比糖便宜得多。此外,它可以賦予糖和其他甜味劑所沒有的質地和新鮮感。因此,在 HFCS 之前,食品和飲料公司不得不承擔額外的成本來保持產品新鮮。食品製造商在軟飲料製造中使用高果糖玉米糖漿,因為它使產品具有傳統糖所不能提供的一定新鮮度。顧客也會喜歡它的質地和味道。
市場製約因素
糖漿消耗過多的風險
如果你攝入過多的玉米糖漿,你的身體會自然地將其轉化為脂肪。由於果糖在肝臟中被消化,它的儲存能力有限,並轉化為儲存的碳水化合物。少量果糖很容易燃燒,但大量果糖,例如在烘焙食品和含糖蘇打水中發現的果糖,會很快使您的肝臟不堪重負並導致其產生更多脂肪。長期接觸有害水平的玉米糖漿會導致嚴重的健康問題,如肥胖、脂肪肝和 2 型糖尿病。
鍵入 Outlook
玉米糖漿市場按類型分為淡糖漿、深色糖漿、固體玉米糖漿和高果糖玉米糖漿。 2021 年,輕質玉米糖漿部門在玉米糖漿市場中取得了可觀的收入份額。這一細分市場的增長歸因於輕質玉米糖漿在世界範圍內的日益普及。清淡的玉米糖漿顏色清澈,是通過從玉米澱粉中去除糖分製成的。它們通常還含有少量香草調味劑。焦糖爆米花、糖果、糖衣和甜醬食譜都使用這種糖漿。
應用前景
根據應用,玉米糖漿市場分為食品飲料和藥品。食品和飲料部門將在 2021 年獲得玉米糖漿市場的最高收入份額。增加食品和飲料生產以滿足世界人口不斷增長的需求是食品和飲料行業增長的主要驅動力。玉米糖漿在食品和飲料工業中用作增稠劑和甜味劑。
分銷渠道前景
根據分銷渠道,玉米糖漿市場分為B2B和B2C。 2021 年,B2B 部門在玉米糖漿市場的收入份額很大。該部門的快速增長歸因於餐館和其他食品企業對玉米糖漿的需求增加。各種餐館正在迅速採用玉米糖漿作為增稠劑和保濕劑。因此,該部門的增長率正在提高。
地區概覽
按地區分析了北美、歐洲、亞太地區和拉美地區的玉米糖漿市場。 2021年,北美將佔玉米糖漿市場最大的收入份額。由於美國是玉米糖漿的最大生產國和消費國之一,該地區的市場增長顯著增長。這可以通過美國對預製飲料、烘焙食品、糖果和加工食品的高需求來解釋。
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