Dive Brief:
- Recent USDA statistics revealed the United States produced 4.2 million gallons of maple syrup this year, with Vermont producing 1.9 million of those gallons.
- Supported by the formation of new businesses and expansions of existing ones, Vermont now has nearly 5 million taps in play, up from approximately 1 million taps 15 years ago, according to the Associated Press.
- Canada’s maple syrup producers also had a record year, producing close to 13.5 million gallons. The country produces nearly 70% of the world’s maple syrup supply.
Dive Insight:
The use of maple syrup as an ingredient in food and beverage products is emerging as consumers continue to seek alternatives to sugar and artificial sweeteners. 39% of consumers search for an all-natural, non-caloric sweetener rather than artificial sweeteners, according to the New Hope Network and the Natural Marketing Institute. Further, the 2015 Dietary Guidelines state no more than 10% of daily calories should come from added sugars.
"Basically, maple syrup and maple sugar as ingredients have a lower glycemic index than cane sugar and cane syrup, and just a bit lower than honey," Michael Argyelan, CEO/CFO, Sweet Tree Holdings 1 LLC, dba Maple Guild, recently told Food Dive. "The trick for companies is how to average, basically weigh the difference between the flavor of it and the sugar content of it.”
"Even if producers are sweetening with something like maple syrup or honey, which will count as added sugar and not intrinsic sugar, manufacturers can still advertise it is sweetened with those products rather than sweetened with high fructose corn syrup," Emily Balsamo, an analyst for Euromonitor International, told Food Dive.
