The food industry is witnessing a palpable shift in consumer preference from processed foods to more natural and nutritional alternatives. This change has been anything but sudden, having been induced essentially by a concerning rise in lifestyle diseases not just among adults, but also children. The number of obese people in the world, for instance, has doubled since 1980. WHO studies reveal that in 2014, there were over 600 mn obese adults in the world. Likewise, the International Diabetes Federation states that 387 mn people worldwide were living with diabetes in 2014.
Browse the full Global Low-calorie Food Market Report: http://www.mrrse.com/zero-calorie-low-calorie-food
With an emphasis on healthier food comes a greater demand for sugar substitutes, which are a pivotal part of the larger low-calorie food trend. The low-calorie food market itself, is at a tipping point with low- or zero-calorie foods becoming ubiquitous in kitchens at home and elsewhere. A new report available on the website of Market Research Reports Search Engine (MRRSE) states that the global low-calorie food market will have a compounded annual growth rate (CAGR) of 5.9% between 2013 and 2019, as it rises from a valuation of US$7.40 bn in 2013 to US$10.41 bn by 2019.
Sugar substitutes are the star performers in the global low-calorie food market, with sweeteners such as aspartame, stevia, sucralose, cyclamate, and saccharin taking the lead. These sweeteners are in demand from a bevy of industries, ranging from healthcare to tabletop products to beverages to food.
High-potency Sweetener Launches Continue to Fuel Growth of Low-calorie Food Market
Companies in the global low-calorie food market have realized that the only way to stay at the forefront is by staying at their innovative best. This explains why the low-calorie food market is constantly witnessing the launch of new products, coupled with intense marketing and advertising campaigns to promote these launches.
However, scientific research lies at the core of success in the global low-calorie food market, compelling companies to invest in state-of-the-art laboratories to develop and discover sweeteners that are low in calorie count but high on sweetness. While product improvements are reported regularly in the global low-calorie food market, it does also witness the launch of disruptive products from time to time. Tate & Lyle, for instance, recently announced that it now commercially produces allulose, an ultra-low-calorie substitute to sugar that occurs naturally in fruits such as jackfruit. This sweetener could compete aggressively with products such as Stevia in the near future. Allulose enjoys a Generally Recognized as Safe Status (GRAS) in the United States but its use is not presently permitted in Europe.
Low-calorie Food Market Reaps Benefits of Consumers Studying Food Labels Closely
The food industry has been compelled to use healthier ingredients in products because consumers are reading product labels more closely than ever before. Recent reports and studies in the retail sector have indicated that food labels are now even prompting consumers to change their purchase decision. Consequently, low-calorie foods that carry natural ingredients are expected to have an edge over products containing processed ingredients. While a number of companies in the food and beverage and healthcare industries have taken sugar off their products, many others are yet to follow suit. Therein lies an opportunity for vendors and suppliers in the global low-calorie food market.
However, the trend of all-natural sugar alternatives is expected to catch on substantially in the near future and formulating products that meet these safety requirements will be imperative.