Rice Syrup Consumption is anticipated to increase at a CAGR of around 4.5% during 2022-2032


In 2021, the volume of rice syrup used worldwide saw a 2.9% YoY increase to 307.6 kilo tons. By the end of 2032, sales of rice syrup are expected to have grown at a CAGR of 4.5% and be valued at US$ 1.09 billion.

Brown rice is the natural source of rice syrup, often called rice malt syrup. It is made by letting cooked rice ferment in the presence of enzymes, which convert starches into simple sugars, mostly maltose. Rice syrup’s low glycemic index and lack of fructose have made it a popular and healthier substitute for conventional sweeteners throughout time. The market for rice syrup has grown significantly in recent years due to rising consumer demand for natural and clean-label ingredients in food and beverage items, as well as increased consumer awareness of health and wellness.

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Market Trends and Dynamics:

Health & Wellness Trends: A move toward better sweetening options, such as rice syrup, which has a lower glycemic index than refined sugar, is a result of growing consumer concerns about sugar consumption and its effects on health.

Clean Label Movement: Rice syrup’s natural origin and little processing make it an appealing alternative for food and beverage businesses trying to meet these standards. Consumers are becoming more sensitive of ingredient transparency and are demanding clean-label products.

Plant-Based and Vegan Diets: As plant-based and vegan diets become more popular, there is a growing need for plant-derived, vegan-friendly substitute sweeteners like rice syrup.

The demand for rice syrup is being driven by its incorporation into a variety of functional food and beverage items, including energy bars, sports drinks, and breakfast cereals. These products cater to health-conscious consumers who are looking for convenient and nutritious solutions.

Expansion of Applications: Rice syrup’s uses in the food and beverage business as well as in the pharmaceutical, cosmetic, and personal care industries have grown due to its adaptability as a sweetening agent and its capacity to improve flavor and texture.

Opportunities and Difficulties in the Market:

The market for rice syrup has a lot of room to grow, but it also has some obstacles to overcome, such as:

Competition from Alternative Sweeteners: Rice syrup’s market share may be constrained in some categories by competition from artificial sweeteners, sugar alcohols, and other natural sweeteners including honey, maple syrup, and agave syrup.

Disruptions to the Supply Chain: A number of factors, including variations in rice production and climate change, can affect the availability and cost of rice syrup, creating problems for suppliers and manufacturers.

Regulatory Environment: Requirements for sweetener labeling and other laws may have an impact on the dynamics of the rice syrup market and customer perception, particularly with regard to claims made about the product’s health and nutritional value.

Notwithstanding these obstacles, the market for rice syrup offers encouraging growth prospects, propelled by:

Product Innovation: Rice syrup’s market reach and appeal to a wider consumer base are anticipated to grow as a result of ongoing research and development initiatives aimed at improving its flavor profile, functioning, and application variety.

Market Expansion: There are unexplored prospects for market expansion and penetration due to the growing use of rice syrup in emerging regions, as well as rising consumer awareness and disposable incomes.

Market Divides:

Market Share of Rice Syrup by Product Type: Traditional Rice SyrupNatural Rice Syrup

Dextrose Equivalent (DE) for rice syrup market: 28 DE42 DE45 DE60 DE

Market for Rice Syrup by Source: Brown Rice and White Rice

Market for Rice Syrup by Use: Natural SweetenersStabilizers, thickeners, humectants, and other substances

Maltose’s Market for Rice Syrup Low maltose content (<36 g/100 g) Rice Wineelevated maltose (>36 g/100 g) Rice WineMarket for Rice Syrup by Form:Sturdy Rice SyrupRice Syrup in Liquid Form

Market for Rice Syrup by Use: Food & DrinkFoodBakeriesSweetsDesserts & Ice CreamDairy GoodsMeat, Chicken, and FishCereal Bars and EnergyDrinksnourishmentWhole Foods & SupplementsBaby FormulaMedications

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Competitive Environment

ABF Ingredients, Ltd., Sweet Additions, Windmill Organics Ltd., Wuhu Deli Foods Co., Ltd., Wuhu Haoyikuai Food Co., Ltd., ABF Ingredients, Ltd., Archer-Daniels-Midland Company, Axiom Foods, Inc., Bharat Glucose Pvt. Ltd., California Natural Products Inc., Cargill Incorporated, Ciranda, Gehl Food, Glucorp, GoMacro LLC, Gulshan Polyols Ltd., Habib Rice Products Ltd., IFPC, Lundberg Family Farms, Matco Foods Limited, Nature Bio-Foods Ltd., naVitalo, Om Foods Inc., Shafi Gluco Chem (Pvt) Ltd., Om Foods Inc.,

Latest News:

ADM declared in October 2021 that it will invest in Acies Bio, a biotechnology business.ADM and PetDine, Pedigree Ovens, The Pound Bakery, and NutraDine (the “P4 Companies”) reached a deal in September 2021 for the purchase of a 75% interest in each company.ADM inked a contract to purchase Soja Protein in January 2021.

Partnerships and Collaborations: Research institutes, food and beverage businesses, and producers of rice syrup can work together to foster innovation, market development, and the development of new product formulations that address changing customer tastes and industry trends.

In conclusion, the market for rice syrup is expected to rise steadily due to the clean-label movement, consumer preferences that are shifting toward healthier and natural sweeteners, and the growing number of sectors that are using rice syrup. Stakeholders in the rice syrup industry must concentrate on product innovation, market development tactics, and partnerships in order to take advantage of these opportunities, fulfill changing customer demands, and promote long-term sustainable growth.

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