An emerging trend in the world of sweetness is that of “natural browns.” These predominantly nutritive sweeteners include organic and raw sugars that are less processed and align with health- and eco-friendly concerns as perceived by consumers.
Drivers in this category include turbinado, demerara, and muscovado, and sweetener syrups, such as molasses, maple, barley, and sorghum (and dried versions of the same) are seeing increased application as well. Growth is projected for those sweeteners made from ingredients that can claim being sustainably harvested, lower glycemic, or vegan.