Spain Food Sweetener Market - Growth, Trends, Forecasts (2019 - 2024)

Market Overview

Spain Food Sweetener Market is growing with registering a CAGR of 1.02% during the forecast period (2019-2024).

• In Spain processed and ultra-processed products are among the sources of added sugars in the diet. According to the study conducted by Spanish Nutrition Foundation for 1164 consumer products, 42% of them contained sugar. Beverages are the major application sweeteners
• The FAO and WHO recommend an intake of sugars (simple carbohydrates) of less than 10% of the total caloric value of the diet. In Spain, adhering to a Mediterranean or similar diet would make it possible to maintain an appropriate energy intake without sacrificing its sweetening and pleasurable function.
• High-fructose corn syrups are rarely used in Spain, where the maximum fructose content of manufactured products is approximately 50%.

Scope of the Report

Spain Food Sweetener Market is segmented by Type into Sucrose, Starch Sweeteners and Sugar Alcohols and High-Intensity Sweeteners. By Application, the market is segmented into Dairy, Bakery, Beverages, Confectionery, Soups, Sauces and Dressings.

Key Market Trends

Sucralose Holds A Major Share

Sucralose is one of the major types of sweetener used for various applications in Spain. In the food and beverage industry, sucralose has its maximum usage; it is used as artificial sweetener products in confectionery, baked foods, and fizzy drinks.The sucralose market is expected to grow in the future, due to the increasing number of health-conscious people who prefer calorie-free sweetener. High blood sugar and diabetes patients prefer a calorie-free sweetener for use that fuels up the demand in the growth of sucralose consumption market in the country. The restraint of the market is the excess consumption of sucralose may negatively affect diabetic consumers since it increases the blood glucose and insulin level while decreasing the insulin sensitivity

Bakery Segment Has The Major Application

Sugar is one of the essential ingredients in baked goods that assist in Maillard reaction, thus giving the desirable golden brown appearance. Moreover, it also acts as hygroscopic, meaning it attracts and holds water molecules agent, thus providing desirable texture as well as mouthfeel. Cakes and biscuits for low energy supply, also aimed at diabetic subjects, can be sweetened with low levels of aspartame in combination with fructose, sorbitol, and xylitol. Sweeteners help in many processes for bakery items to not become rigid in the dough process, as it maintains the final baked product tender crumb texture and good volume.

Competitive Landscape

The Spain Food Sweetener Market is a fragmented market with the presence of various players. Major players are bringing innovatoions in their products and are expanding their product portfolio to maintain the position in the market. Players are also focusing on natural and clean label products since consumers are becoming more health conscious.


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