Corn Syrup Market Analysis & Forecast 2025-2031

Global Corn Syrup Market is expected to reach USD 8155.09 million by 2031 with CAGR of 5 % between 2025 and 2031

Overview

Corn syrup is food syrup which is made from the starch of corn and in some countries it is called maize and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is also known as glucose syrup to confectioners. Corn syrup is used in foods to soften texture and add volume and to prevent crystallization of sugar and enhance flavour. Corn syrup is specific from high-fructose corn syrup (HFCS), which is produce from corn syrup by translating a broad proportion of its glucose into fructose using the enzyme D-xylose isomerase. Corn syrup was made by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. Corn syrup's largely use in commercially prepared foods like a thickener, a sweetener, and as a humectant. An ingredient that absorb moisture and maintains a food's freshness. Corn syrup is sell commercially in light corn syrup and dark corn syrup.  

Corn syrup is used in the production of high-fructose corn syrup, in which glucose is changed to fructose through the addition of an enzyme called D-xylose isomerase. High-fructose corn syrup is deeply used in the food industry and greatly in the manufacture of soft drinks, because it is considerably cheaper than sucrose. Corn syrup which is also an alternative to sucrose used in foods and beverages industry. Organic sweetener is the main market of corn syrup. Most of the company are now taking seriously to manufacture the organics sweeteners products. This might be the reason in future to increase the sales of the corn syrup in market.  

Product type & Competitive analysis

Corn syrup Market is divided into four types which are High Fructose Corn Syrup (HFCS), Light Corn Syrup, Dark Corn Syrup, and Corn Syrup Solids. High-fructose corn syrup (HFCS) is also called as glucose-fructose, isoglucose and glucose-fructose syrup. HFCS is a sweetener made from corn starch. In the U.S., HFCS is among the sweeteners that mostly replaced sucrose in the food industry. Light corn syrup is used when a lightly sweet flavour is desired, such as in fruit sauces and jams. Karo light corn syrup is made with original vanilla and made with fructose, glucose, malt, dextrose, vanilla, and salt and it is Clear and colourless. It is Distinct for its delicate flavour profile and mainly used for making candies and other sweets.  

Dark corn syrup is produce with refiners' syrup, a type of maple syrup. With its more hearty flavour and colour, it is ideal for many baked goods. It is made with fructose, glucose, malt, dextrose, and refiner’s sugar made with fructose, glucose, malt, dextrose, and refiner’s sugar and it is Dark brown. It is Distinct for its intense flavor profile and mainly used for baking cakes and cookies. Corn syrup solids are used to make foods that would be hard to make with liquid sweeteners, such as powdered coffee creamers, powdered drink mixes and dry baby formula.  

Application & Regional analysis

Application analysis, corn syrup is divided into three applications which are as follows: thickeners, sweeteners, and humectant. Corn syrup is a sweetener derived from corn syrup, which is processed from corn. It's used to sweeten processed foods and soft drinks, primarily in the United States. Corn syrup is a sweet, thick syrup that is used as a sweetener. Corn starch is a powder which is relatively tasteless and certainly not sweet, that is used as a thickener, as many other starches used as a thicker. Corn syrup's largely use in commercially qualified foods which are a thickener, sweetener, and as a humectant and these are the ingredient that absorb moisture and maintains a food's freshness. If it is combined with sugar, water, and cream of tartar, corn syrup can be used to make sugar glass. The humectant, or hygroscopic, properties of corn syrups vary with their carbohydrate composition. Lower-DE syrups are less hygroscopic as compared to maltotriose and maltotetraose. They have most hygroscopic sugars.  

On the basis of regional analysis, the corn syrup is split into various countries like United State, China, Japan, Europe, India, and Southeast Asia, South America, Middle East ans Africa. The U.S. is the world's largest producer and exporter of corn and major cosumer of HFCS. Demand for the North America Corn Syrup Market is driven by high usage in bakery products. Asia-pacific region is likely to show strong growth in upcoming years.  

Global Corn Syrup Market Report : Product Type

• High Fructose Corn Syrup (HFCS)
• Light Corn Syrup
• Dark Corn Syrup
• Corn Syrup Solids

Global Corn Syrup Market Report : Application

• Thickener
• Sweetener
• Humectant

Global Corn Syrup Market Report : Competitive Analysis

Report includes accurate analysis of key players with Market Value, Company profile, SWOT analysis. The Study consists of following key players in Global Corn Syrup Market Report :

• Archer Daniels Midland Co.
• Cargill Incorporated
• Corn Products International, Inc.
• Tate & Lyle
• COFCO Rongshi Bio-technology Co., Ltd.
• Global Sweeteners Holdings Limited
• Luzhou Bio-chem Technology Co., Ltd.
• Xiwang Sugar Holdings Company Limited
• Ingredion
• Grain Processing Corporation
• Karo Syrups

Geographical analysis of Global Corn Syrup Market Report :

• North America
  • U.S.A
  • Canada
• Europe
  • France
  • Germany
  • Spain
  • UK
  • Rest of Europe
• Asia Pacific
  • China
  • Japan
  • India
  • South East Asia
• Latin America
  • Brazil
• Middle East and Africa

Global Corn Syrup Market Report delivers a comprehensive analysis of the following parameters:

• Market Forecast for 2025-2031
• Market growth drivers
• Challenges and Opportunities
• Emerging and Current market trends
• Market player Capacity, Production, Revenue (Value)
• Supply (Production), Consumption, Export, Import analysis
• End user/application Analysis

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