The global rice syrup market is witnessing a significant upswing, driven by a powerful consumer shift towards natural, clean-label, and plant-based ingredients. As awareness of the potential downsides of refined sugars and high-fructose corn syrup grows, rice syrup, derived from fermented rice starch, has emerged as a compelling and versatile alternative. Its mild sweetness, hypoallergenic properties, and gluten-free status are making it a favored choice across a wide array of food and beverage applications.
The rice syrup market was valued at US$ 635.8 million in 2018 and is projected to reach US$ 928.4 million by 2027; it is expected to grow at a CAGR of 4.3% from 2019 to 2027. This steady growth reflects the increasing demand for healthier sweetening solutions in a world that is becoming more health-conscious.
A key driver of this expansion is the soaring popularity of organic and non-GMO products. Consumers are increasingly scrutinizing ingredient labels, opting for products free from artificial additives, pesticides, and genetically modified organisms. Organic rice syrup fits perfectly within this "clean label" trend, appealing to those seeking more transparent and natural food choices. The growth of vegan and allergen-free food segments further boosts the demand for rice syrup, which aligns well with these dietary preferences as a natural, plant-based sweetener.
In terms of product type, brown rice syrup currently holds a larger market share, driven by its perceived nutritional benefits and lower glycemic index compared to white rice syrup. It's increasingly used in health-oriented products like snack bars and breakfast cereals as a healthier alternative to conventional sweeteners. However, white rice syrup is also gaining traction for its neutral flavor and clear appearance, making it a versatile substitute for high-fructose corn syrup in various processed foods and beverages.
The bakery and confectionery sector remains the largest application segment for rice syrup, leveraging its ability to enhance flavor, texture, and shelf life in products like cookies, cakes, and candies. Beyond this, its use is rapidly expanding into beverages, dairy products, infant formulas, and even health supplements, driven by its easy digestibility and perceived safety.
Geographically, Asia-Pacific is poised for the fastest growth in the rice syrup market. Rapid urbanization, evolving dietary habits, and a growing emphasis on health and wellness in countries like China and India are propelling demand for processed and convenience foods that often incorporate rice syrup. While North America currently holds a significant share due to established health trends, the increasing awareness and adoption in Asia-Pacific signal a promising future for this natural sweetener.
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