Market Research Report China Artificial sweeteners market research,China | Page 2

China’s aspartame industry is developing rapidly with the growing needs of the Chinese
population. Aspartame is the only HIS under the category of non-nutritive sweetener. The
non-nutritive sweetener can be categorised into saccharin, sucralose, acesulfame potassium,
neotame, advantame, steviol extract, cyclamate and monk fruit extracts.
High-intensity sweeteners (HIS) are used to enhance the flavour of foods majorly sweets.
These are mainly used as sugar alternative due to their unique property of sweetness which is
more than sugar and also contributes very negligible calories when added to food and
beverages. High-intensity sweeteners (HIS) is commonly used in desserts, soft drinks,
confectionery, dairy products, chewing gums and hot chocolate drinks and others. The major
advantage of high-intensity sweetener is that it is suitable for consumption for diabetic
patients and does not raise blood sugar levels in the human body.
Awareness in consumers’ health is combined with increasing number of people suffering
from weight related problems such as diabetes and obesity. Therefore, there is more demand
for high-intensity sweetener. Major factors affecting the high-intensity sweetener in China are
rising demand for low calorie sweetener and growing number of obese population. The sugar
tax policies made in China are sure to reduce the overcapacity of China’s high intensity
sweeteners (HIS). High-intensity sweeteners (HIS) are used in food and beverages, personal
care products and pharmaceuticals. The natural high intensity sweeteners are stevia, xylitol,
mannitol, erythritol, sorbitol used in the food and beverage industries.
Majority of the consumers are trying to cut or eliminate sugars from their diets to keep up
with their health. A lot of sugar which is known as the most ubiquitous hedonic substance is
involved in the making of sweets, ice-creams, package foods, and ready to eat foods. This
necessity has led to urgency quest in the recent decade to find low-calorie sweeteners as
substitutes. From the past 10,000 years sugar is being used as a fixture in food and also a
succession of sweeteners such as saccharin, aspartame and sucralose are used over the
decades. Each of the sweetener possesses it own sweetness and minimal calories which tastes
just like the original sugar. These sweeteners enjoy popularity without disappointing