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The global glucose market size accounted for USD 52.47 billion in 2024, grew to USD 54.92 billion in 2025 and is projected to surpass around USD 82.89 billion by 2034, representing a healthy CAGR of 4.68% between 2024 and 2034.
The global glucose market size is estimated at USD 52.47 billion in 2024 and is anticipated to reach around USD 82.89 billion by 2034, expanding at a CAGR of 4.68% between 2024 and 2034.
The Asia Pacific glucose market size accounted for USD 20.46 billion in 2024 and is expected to be worth around USD 32.74 billion by 2034, expanding at a CAGR of 4.80% between 2024 and 2034.
Asia Pacific led the glucose market in 2023 and generated for more than 39% of total revenue. The region is expected to maintain its dominance during the predicted period of 2024 to 2034. The existence of large customer support is the most important factor in determining the highest regional industry value. The region's major economies, including China and India, contribute significantly to revenue. The region's market is being driven by the rising need for food and beverage products in these countries as a result of large customers and prompt economic development.
Europe is gaining momentum due to its significant economies, which include the United Kingdom, Italy, and Germany. Organic, natural, and clean-label products are currently important factors driving demand in European industry. Due to the aging population's emphasis on health, European customers are opting for healthy options like fresh, artisanal, ethnic, and organic food products. As it has been manufactured in the region for over a century, glucose syrup dominates over solid form.
Rising sales are driving the market for soft drinks, confectionery, as well as bakery products in the sector of food and beverages that contain Glucose. Glucose is utilized in a variety of industries, including pharmaceuticals, food and beverages, pulp and paper, and cosmetics and personal care.
It functions as a stabilizer, flavor enhancer, texture enhancer, adjunct, humectant, coating & bulking agent, preservative, and others. One of the most significant components of glucose is that it inhibits sugar from crystallizing in sweets. The abovementioned factors are the advantages of glucose that are driving its requirement and usage around the world.
In the United States, the glucose syrup sector had the highest revenue share. Due to the abundance of corn in the United States, glucose is primarily obtained from corn starch. Producers use corn syrup/glucose syrup in their products because the FDA has listed it as safe under 21 CFR184.1865. As a result, the syrup segment dominates the industry.
Glucose is used in cosmetics and personal care for various product formulations, such as hair care and skin care products, cleaning products, makeup products, and bath products. Glucose functions, such as humectants, skin-conditioning agents, and flavoring agents, among others, contribute to its use in the market.
| Report Coverage | Details |
| Market Size in 2024 | USD 52.47 Billion |
| Market Size by 2034 | USD 82.89 Billion |
| Growth Rate from 2023 to 2032 | CAGR of 4.68% |
| Largest Market | Asia Pacific |
| Base Year | 2023 |
| Forecast Period | 2024 to 2034 |
| Segments Covered | By Form and By Application |
| Regions Covered | North America, Europe, Asia-Pacific, Latin America and Middle East & Africa |
Increasing use in the bakery and confectionery industry.
Aside from imparting sweetness, glucose or dextrose also serves as a flavor enhancer and texture-creating agent. It prevents sugar crystallization, a desirable feature in confectionery products, so its use in the confectionery industry has increased significantly.
It is commonly used to manufacture homogeneous confectionery items such as chewing gum and chocolates. Dextrose monohydrate is being used as an alternative to sucrose by confectionery manufacturers all over the world. Dextrose has actively paved strong growth opportunities in the bakery and confectionery sectors as a result of these additional benefits.
Increase supply in the pharmaceutical industry.
Pharmaceutical companies are now selling medicines and supplements containing glucose, dextrose, and maltodextrin, which are utilized to treat a variety of health problems such as accidents, trauma, and sickness. Glucose, dextrose, and maltodextrin have all been used in the production of paper and pulp, and these are some of the factors anticipated to propel market growth.
Diabetes is a significant impediment to market growth.
Many doctors believe fructose is better for people with diabetes than sugar, but glucose is absorbed by every cell in the body. The liver, on the other hand, is in control of fructose metabolism. Diabetes has been linked to the intake of high fructose corn syrup, which includes an abundance of free-floating fructose. In comparison to fruit, which contains fructose, fiber, and nutrients to aid digestion, glucose syrup has little nutritional value. There are only calories and sugar.
Increased R&D activity.
Rising R&D activities in a variety of industries, including pharmaceuticals, food and beverage, and others, as well as a strategy to track the untapped market, are expected to open up new opportunities for manufacturers in the glucose, dextrose, and maltodextrin markets.
The launch of low-sugar syrup has become a significant trend in the glucose industry, gaining popularity. To meet consumer demand and strengthen their position, significant players in the glucose industry are focusing on the launch of low-sugar syrups. For example, the ingredion launched a stable sweet low-sugar syrup in November 2020. It is produced with the support of corn.
The company intended to market these stable sweet low, sugar-glucose syrups in a variety of forms, including lollipops, chewy sweets, hard-boiled candy, gummies, and jellies. This reduces sugar recrystallization and stickiness in the finished product while improving shelf-life and color stability.
The syrup sector leads the industry and is reported for the largest share of over 72% in 2023. The sector is also expected to continue throughout the projected period. Syrup is liquid glucose commonly derived from corn as well as cereal grains such as wheat, barley, rice, cassava, and potato. For instance, various glucose syrup was provided by AGRANA under the label AGENABON. Most of them are produced from wheat and corn. According to the culture of the region, it is generally used in the manufacture of a diverse range of beverages and food products.
The rising demand for convenience foods, as well as the increased use of such syrups in bakery products such as desserts, are the factors propelling the market growth. Furthermore, as the demand for sugar substitutes grows, such syrups are used in the production of chewing gum, ice cream, canned meals, and chocolates.
Non-GMO, organic, vegan, and low-sugar syrups are among the current developments in the syrup market. AGENABON, for example, aids in the reduction of microbiological decay during storage as well as the decrease of syneresis. AGENABON organic syrup is a preferred ingredient for non-GMO and organic products like spices, ice cream, meat products, ketchup, barbecue sauces, and liqueurs.
The solid sector is predicted to expand at a remarkable CAGR over the anticipated period. Glucose powder or solid form is growing in the beverages and food sector due to the rising demand for natural glucose powders. The continuously boosting demand throughout the beverage and food industry also significantly impacts the market.
The food and beverages sector dominated the industry and had the largest share of around 55% in 2023. The expanding food and beverages industries globally due to expanding R&D activities by the key industry firms for the advancement of innovative products as well as improvisation of current is propelling the market.
The existence of characteristics that lock in moisture and enhance the flavor of items such as cakes, muffins, and other ready-to-eat food products has predicted that Bakery & Confectionery Products will be the leading glucose market from 2023 to 2032. An advantageous characteristic of confectionery products is that there should be no crystallization of sugar. Glucose is mainly used in the manufacturing of confectionery products like chocolates and chewing gum.
The growing need for bakery and confectionery items owing to changing diet habits combined with increasing urbanization as well as an expanding number of females in bakery product production is mainly encouraging market expansion. The application of glucose in baked goods has advantages; it's simply fermentable, promotes browning in buns and bread making, and avoids syrup crystallization. This makes it a suitable component in bakery foods.
Segments Covered in the Report:
By Form
By Application
By Geography
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September 2023
August 2024