With the continuous improvement of public health awareness, “sugar reduction” and “sugar control” have become mainstream consumption habits, triggering a sweeping low-sugar trend across the food and beverage industry. The market share of traditional high-sugar products is shrinking, while sugar-free and low-sugar products have emerged as core growth drivers. Against this backdrop, alternative sweeteners are ushering in new development opportunities. Among them, food-grade maltitol, with its multiple advantages, has become a crucial sweetening support in the sugar-free confectionery and beverage sectors.

1. Surge in Low-Sugar Consumption Expands Market Space for Alternative Sweeteners

The rapid growth of the low-sugar consumption market has opened up broad development space for the alternative sweetener industry. Data show that the global low-sugar beverage market is growing at a compound annual growth rate of over 10%, with particularly strong momentum in the Asia-Pacific region. China and India together contribute nearly 40% of incremental growth. China’s low-sugar beverage market has exceeded RMB 20 billion in size, leading global growth rates. Meanwhile, the sugar-free confectionery market is expanding in parallel, driven by consumers’ increasing preference for “zero-calorie” and “natural” products, making high-quality alternative sweeteners ever more critical.

2. Distinct Competitive Advantages Make Maltitol Well-Suited to Health-Oriented Demand

Food-grade maltitol stands out among sugar substitutes due to its unique advantages. It is produced by hydrogenating maltose and is available in both crystalline and liquid forms. With a sweet taste close to that of sucrose and no off-flavors, it delivers a natural, mellow sweetness, effectively addressing the abrupt sweetness or bitter aftertaste often found in some sugar substitutes. In addition, its caloric content is only about 10% of sucrose, and it does not affect blood sugar metabolism, making it suitable for special groups such as people with diabetes and aligning with the core low-sugar demand. Maltitol also has significant hygroscopic properties, which help extend product shelf life. In confectionery production, it can reduce stickiness, enhance crispness, and maintain product structure and texture.

3. Broad Application Scenarios Drive Innovation and Upgrading of Sugar-Free Products

Food-grade maltitol has become a core raw material in the production of sugar-free confectionery and beverages and is widely adopted by numerous well-known brands. In the sugar-free confectionery segment, many zero-sugar gummies, bubble gums, and chewing gums use maltitol as the primary sweetener, achieving both a pleasant sweet taste and “zero-sugar” positioning. In the beverage sector, maltitol has been incorporated into products such as probiotic drinks, zero-sugar energy drinks, and fruit-infused teas, enabling sugar reduction while preserving a refreshing mouthfeel. These applications fully demonstrate maltitol’s high adaptability across various production processes.

4. Market Expansion Continues as the Competitive Landscape Evolves

Growing market demand is directly driving the expansion of the maltitol industry. Data indicate that the global market size for crystalline and liquid maltitol reached RMB 3.655 billion in 2025, with China accounting for RMB 1.067 billion. By 2032, the global market is expected to grow to RMB 5.399 billion, with a compound annual growth rate of 5.73%. At present, a number of leading enterprises have emerged in China, forming a global competitive landscape alongside international players. As production technologies continue to advance, manufacturing costs are declining, further strengthening maltitol’s cost-performance advantages.

5. Favorable Policy Environment Brings Both Opportunities and Challenges

The tightening of “sugar taxes” and sugar-limitation regulations worldwide provides strong policy support for the development of maltitol. In China, the National Food Safety Standards define criteria for “low-sugar” products, pushing companies to accelerate the development of low-sugar and sugar-free offerings and thereby expanding demand for maltitol. Relevant national standards also ensure standardized production and safe application. At the same time, the industry faces challenges: excessive consumption of maltitol may cause gastrointestinal discomfort, and the emergence of new alternative sweeteners is intensifying market competition. In response, companies are actively addressing these challenges through technological innovation and the development of compound sweetener formulations.

Conclusion

Driven by the low-sugar consumption trend, the sugar-free confectionery and beverage markets are expected to maintain rapid growth. As a key sweetening support, demand for food-grade maltitol is poised to expand further. Looking ahead, with continued technological breakthroughs and improvements across the industry value chain, maltitol will be better aligned with health-oriented consumer needs and play an increasingly important role in the health-driven transformation of the food and beverage industry, delivering more “guilt-free” sweetness to consumers.