One of the newest sugar replacements to be introduced by Good Good takes the form of a Sugar Free Maple Syrup made with Fructooligosaccharides (FOS).
FOS, which is also sometimes called oligofructose or oligofructan, is said to have about 30 to 50% of the sweetness of sugar, without the same effects. The naturally occurring sugar replacement is becoming a popular option for diabetics, as well as consumers who are seeking alternatives for sugar as a sweetener. Good Good also notes that "FOS is also known for its prebiotic effect and its positive use for the microflora in the large intestine."
Many brands are now introducing sugarless or reduced sugar versions of maple syrup that offer an alternative to the all-natural sweetener that is better suited to consumers with concerns about their sugar intake.
Sugarless Maple Syrups
Good Good's Low-Calorie Sweetener Features Natural Sugar Replacements
Trend Themes
1. Sugarless Maple Syrups - Opportunity for brands to create sugarless or reduced sugar versions of maple syrup to cater to consumers with concerns about their sugar intake.
2. Fructooligosaccharides (FOS) as a Sugar Replacement - Potential for FOS to be used as a natural sugar replacement, particularly for diabetics and consumers seeking alternatives to sugar as a sweetener.
3. Prebiotic Effect of FOS - Opportunity to highlight the prebiotic benefits of FOS in marketing and promoting sugar-free maple syrups.
Industry Implications
1. Food and Beverage - Food and beverage industry can explore the production of sugarless or reduced sugar maple syrups to tap into the growing consumer demand for healthier alternatives.
2. Health and Wellness - Health and wellness industry can leverage FOS as a natural sugar replacement and create innovative products for consumers conscious about their sugar intake.
3. Diabetic-friendly Foods - Opportunity for diabetic-friendly foods industry to introduce sugarless maple syrups made with FOS as a safe and delicious option for diabetic individuals.