Market Size of Glucose (Dextrose) Industry
| Study Period | 2019 - 2029 |
| Market Size (2024) | USD 0.90 Billion |
| Market Size (2029) | USD 1.09 Billion |
| CAGR (2024 - 2029) | 3.66 % |
| Fastest Growing Market | Asia Pacific |
| Largest Market | North America |
Major Players
*Disclaimer: Major Players sorted in no particular order |
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Glucose Market Analysis
The Glucose Market size is estimated at USD 0.9 billion in 2024, and is expected to reach USD 1.09 billion by 2029, growing at a CAGR of 3.66% during the forecast period (2024-2029).
Dextrose is often used as a sweetener in baking products. It can be commonly found in processed foods like bakery, dairy products, confectionery, etc., as it tastes 60-70% like sucrose. Dextrose is also used in confectionery applications to bring out their (fruity) flavors, provide a light cooling effect, and balance their sweetness. Some of its other application areas include beverages, ice cream, culinary and meat curing, and pharmaceuticals. In milk-based drinks (chocolate or other flavors), dextrose is widely used to control the overall sweetness in combination with other sugars.
Dextrose is very useful in soft-scoopable ice cream, ice lollies, water ices, and other frozen desserts where a clear, moderate sweetness is sought. Dextrose can enhance ice cream's palatability and favorable melt-down properties. The scoopable ice cream at - 18 °C benefits from glucose's ability to lower the freezing point. According to the US Department of Agriculture, in 2021, an average person consumed about 21.9 pounds of frozen dairy across the United States.
Changes in food habits and an inclination toward snacks and desserts, in which dextrose is used as an effective sweetening agent, are driving the use of dextrose in the food and beverage segment. The market is driven by increasing demand for convenience foods with the versatile application of sweeteners with additional health benefits in several industry segments, such as confectionery, bakery, and dairy products. The market faces challenges in terms of fluctuating prices of raw materials, primarily corn, with issues in the supply chain and rapid changes in the global economy. Sugar giants worldwide view wheat and cook starch as sustainable options to produce high-quality glucose syrups that can be used in baked goods, beverages, and ice creams. There has been a growing trend for a clean-label solution, which offers great potential for glucose (dextrose) manufacturers. Companies are upgrading their portfolio with product innovation supported by technological advancements.
