Sugar and Sugar Substitutes: Recent Developments and Future Prospects

Sugars are the building blocks of carbohydrates and a source of energy and calories that helps in proper functioning of the muscles and brain. It plays one of the most essential parts in food ingredients, contributing fibres, vitamins and minerals in our diet. Largely speaking, sugarcane and sugar beets are the commercially viable sources of sugar. However, sugar is a by-product of photosynthesis and, as such, is found in fibres of all plants. Sugar is found inherently in fruits, vegetables, dairy goods and grains. Sugarcane from the East Indies was the first sugar crop to be cultivated, while sugar beets were developed in the nineteenth century in Europe. The change in consumer and lifestyle habits in the last half a century has brought a significant shift in the way we consume and make use of sugar. Other than sugarcane and sugar beet, nowadays there are several other organic and artificial sweetening agents that have been used since centuries. In processed foods, powdered drink mixes, baked goods, dairy products and soft drinks, sugar substitutes are commonly used. In addition, the growth of low-sugar foods among diabetic and diet-conscious people, and the growing demand for dietary liquid foods, is further projected to accelerate the growth of the market for sugar substitutes. People have used sugar, natural syrups like maple syrup and other natural substances like honey to sweeten their products. In the USA, sugar consumption pattern has changed drastically in the last three decades due to the invention of the starch hydrolysis technique. Also, the market is experiencing growth of sugar substitutes due to the booming of food processing industry, growing diabetes incidence and rising obesity among the population. Hence, many of the ingredients used today as fillers, sweetening and bulking agents comprise of sugar alcohols and other organic and synthetic sweet materials apart from usual white sugar.