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>> Get this Report Now by email! The lead analyst for this project was Urvashi Malhotra, a nutritionist, who holds a master's degree in foods and nutrition and hospital management. She has a number of research publications to her credit, including her thesis, titled Development of Products Using Various Alternative Sweeteners.
Table of Content TABLE OF CONTENTS CHAPTER 1 INTRODUCTION 1 STUDY OBJECTIVES 1 REASONS FOR DOING THIS STUDY 1 CONTRIBUTIONS OF THE STUDY AND INTENDED AUDIENCE 1 SCOPE OF THE STUDY 2 METHODOLOGY 2 INFORMATION SOURCES 2 BCC ONLINE SERVICES 2 ABOUT THE AUTHOR 3 RELATED BCC RESEARCH REPORTS 3 DISCLAIMER 3 CHAPTER 2 EXECUTIVE SUMMARY 5 SUMMARY TABLE GLOBAL REVENUE OF THE MARKET FOR SUGARS AND OTHER SWEETENERS, THROUGH 2017 ($ MILLIONS) 6 SUMMARY FIGURE GLOBAL REVENUE OF THE MARKET FOR SUGARS AND OTHER SWEETENERS, 2010 - 2017 ($ MILLIONS) 7 CHAPTER 3 OVERVIEW 9 DEFINITIONS 9 SUGAR 10 SUGAR TYPES, PROPERTIES AND FUNCTIONS 10 TABLE 1 SOME FUNCTIONS AND ADVANTAGES OF DIFFERENT TYPES OF SUGARS 11 White (Refined) Sugar 11 Properties of White Sugar 11 Flavor Enhancement 11 Texturizing, Bulking and Blending 11 Mouth Feel 12 Humectancy and Preservative Action 12 Fermentation 12 Color and Browning (Caramelization) 12 Caloric Impact 12 Brown Sugars and Molasses 12 Flavor Enhancement 13 Texturizing, Bulking and Blending 13 Mouth Feel 13 Humectancy and Preservative Action 13 Fermentation 13
Global Markets for Sugars and Sweeteners in Processed Foods and Beverages (From Issuu)
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