Non-sugar sweeteners are substitutes for sugar, and they have different properties than organically produced sugar. This condiment is often advised by doctors to patients suffering from diabetes and reactive hyperglycemia. As the consumption of sugar-based food products harms the health of diabetic patients, food and beverage companies are focusing on the production of sweet dishes and bakery items made from non-sugar sweeteners. In recent years, the consumption of non-sugar-sweetener-based products has significantly surged in low- and middle-income countries (LMICs) due to the rising number of diabetes patients.
Thus, the increasing cases of diabetes, especially in LMICs, will support the progress of the non-sugar sweeteners market in the foreseeable future. The International Diabetes Federation (IDF) says that around 463 million individuals within the age group of 20–79 years had diabetes in 2019, globally. Furthermore, the federation forecasts that 578 million and 700 million people within the same age group will be affected by this common disorder of the endocrine system by 2030 and 2045, respectively.
Additionally, the accelerating urbanization rate and mounting disposable income of people will augment the consumption of such products in the forthcoming years. Moreover, the rising inclination toward healthy eating habits, by curtailing the sugar content in the diet, will fuel this rise. To meet the surging need for these products, Cargill, Archer Daniels Midland Company, Hermes Sweetener Limited, Danisco, and Tate & Lyle are engaging in the production of alitame, sucralose, saccharin, aspartame, neotame, cyclamate, and acesulfame potassium.