Insights and opportunities:
Maltose syrups

Designing the report

Articles, blogs, research publications – taken together, they paint a robust picture of the conversations and trends surrounding any particular topic. So when it comes to maltose syrups, what could an analysis of these online sources tell us about consumer tastes and the market at large? 

The following summary report looks at our key takeaways. 


Primer: What is maltose syrup?

Maltose syrup – often produced from starches such as corn, wheat and cassava – is a versatile sweetener and functional ingredient found in a variety of food, beverage and pharmaceutical products. Using maltose syrups, producers can:

  • Limit sugar crystallization
  • Keep cookies soft
  • Prevent glazes and icings from separating
  • Limit sugar bloom
  • Avoid haze in lager beer
  • Decrease osmotic pressure in fermentations
  • Create smooth mouthfeel with less fat in the formulation

In general, maltose syrup is divided into different segments based on the syrup’s maltose concentration: low, which is typically less than 40%; high which is typically 40-70%; and very high, which is typically higher than 70%. Most maltose syrup produced is under 70%, which is typically the profile needed for a wide range of food & beverage end uses.

In this capacity, maltose syrups provide technical, flavor, mouthfeel and stability benefits while enabling a clean label status.