Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Global Market Analysis of Raw Cane Sugar

09 Feb

Global Research and Market Analysis on Raw Cane Sugar

by Food Research Lab

in Discovery & Intelligence, market consumer research

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Introduction

Raw sugar is one of the products formed from sugarcane. It is made when the juice extracted from sugarcane is extracted, heated, clarified and then crystallized once. The crystallized sugar is centrifuged, giving rise to a product with yellowish-brown crystals. They have a high moisture content (0.5-5.0%), while sucrose content ranges from 80%-90%. The other constituents are glucose, fructose (2-5%), and ash (1-3%). Raw cane sugar has a richer flavour; the amount of sugar for preparation of a dish will be lesser if raw sugar is used instead of refined, making it reliable low-sugar option.

The types of raw sugar available in the market are- Demerara, Muscovado, Turbinado and Barbados, and the types are dictated by crystal size and colour [1].

Global Raw Sugar Market

The global raw sugar market is expected to rise at a 4.6% Compound Annual Growth Rate (CAGR) from 2022 to 2032, as conducted by industry and market research on raw sugar. [2]. The causes for the anticipated growth are discussed below-

Increased production- In countries like Brazil, Thailand and China caused the growth of the market [3].
Consumers’ awareness – of the ill effects of refined sugar, like causation of obesity, cardiovascular disease and type-2 diabetes, is a factor for a surge in demand for raw cane sugar. Since demerara sugar contains magnesium, manganese, cobalt, chromium and zinc, it is increasingly consumed by health-conscious individuals [4].
Increased demand among food manufacturers– Since it contains no saturated fats, the demand for raw cane sugar is rising among food manufacturers. Food manufacturers are aware of the consumers’ preference for raw cane sugar over refined sugar and therefore are using raw sugar instead in confectioneries and other eatable items. There is an increased demand for food manufacturers who produce diabetic-friendly food, for it is believed that raw cane sugar is healthier than refined sugar. Innovations are occurring in the food and beverage industries; wherein refined sugar is replaced by raw sugar like turbinado. For example- Starbucks launched two products in January 2018, Starbucks Okinawa Brown Sugar Latte and Salted Caramel Mocha Crumble, using whipped cream, caramel sauce and turbinado sugar. This led to a growth of the turbinado industry’s market size [5].
Raw cane sugar in the cosmetic industry– A rising interest in maintaining cleanliness and hygiene leads to an increased demand for face scrubs and wax products. Since cane sugar is used as a raw material in the manufacture of wax, the demand for raw cane sugar in the beauty industry is likely to increase as well.
As a livestock feed– Raw cane sugar is increasingly used as a food source for livestock to promote weight gain and prevention of diseases caused by bacteria-contaminated grains. This will cause a spike in demand for raw sugar in the animal feed sector [2].

Figure 2 : Factors boosting raw sugar market

Challenge for the Raw Sugar Market

India, one of the leading sugarcane producers, faces challenges due to stagnated production, price regulations and a lack of water. This is aggravated by climate change. The challenge could be addressed by training on good farming and improved irrigation practices. Implementation of the measures mentioned above showed improvements in productivity [6].

Conclusion

Raw cane sugar is believed to be healthier than refined sugar, and some factors led to increased market size, like demand from food and beverage industries and customers. However, there are challenges from the production side, which can be addressed by training on good agricultural and irrigation practices.

How the Food Research Lab can assist

To keep pace with the consumers’ needs, Food Research Lab aims to assist food and beverage industries in creating new food products that incorporate raw cane sugar instead of refined sugar. The lab also priorities and conducts market and consumer research that not only identifies the current trends but also provides insights into how the product will fare in the future.