Low-fat confectionery to aid polyol market

New research shows that confectionery and food end use segments are fuelling the recovery of the polyols market, with increasing demand for low calorie foods seen as the primary driver. A recent publication from GIA, Polyols: A Global Strategic Business Report, finds that of the several methods adopted to reduce the calorie content in food such as fat replacement, the substitution of sucrose with polyols has gained wide application. “Though polyols behave similarly to sugar in final products, they possess much lower calorie content,” added the researchers, who claim that Asia-Pacific represents the fastest growing market with consumption projected to grow at a compounded annual rate of more than 3 percent over the analysis period

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