THE SUGAR MARKET IS EVOLVING AND SO IS SNACKING
A market signal that can no longer be ignored
Demand for low sugar products continues to rise rapidly. Consumers now consider nutritional composition just as important as taste.
Key figures highlight the scale of this shift:
- The global sugar-free food market reached $12 billion in 2024
- It is projected to reach $22 billions by 2035
- Low sugar beverages are growing at a +14% annual rate
More specifically, the low sugar beverage market, valued at $3.96 billion in 2026, is expected to exceed $12.63 billions by 2035. The sugar-free beverage market could reach $351.36 billion within the same timeframe.
These trends confirm a long-term transformation in eating habits.
Regulatory pressure is accelerating change
The growth of this market is also driven by public policy.
In the United States, updated dietary guidelines have reduced recommended added sugar intake to 6% of daily energy consumption. In France, ANSES recommends a maximum intake of 100 grams of total sugars per day.
These changes are pushing brands to develop more transparent and credible alternatives.
Sugars explained: how to navigate the complexity
There are multiple types of sugar, and not all have the same effects on the body.
Simple carbohydrates (glucose, fructose, galactose) are quickly absorbed and provide sweetness. These also include combined forms such as sucrose (table sugar) and lactose.
Complex carbohydrates, found in foods like grains and legumes, provide more stable and sustained energy.
In the body, all carbohydrates are ultimately converted into glucose. However, their impact varies depending on structure and quantity.
Sugar is now present in a wide range of foods, including many processed products. This makes reading labels essential.
Main categories of sugars and alternatives
- Naturally occurring sugars include glucose, fructose, and galactose, found in fruits and dairy.
- Added sugars include sucrose, high-fructose corn syrup, and dextrose. These are the primary targets of nutritional guidelines.
- Sugar alcohols such as xylitol and erythritol provide sweetness with little or no calories but may cause digestive discomfort in some cases.
- Intense sweeteners (stevia, aspartame, sucralose) offer high sweetness without calories, though some consumers remain cautious about their long-term effects.
- Prebiotic fibers such as inulin and FOS are among the most promising alternatives, offering proven benefits for gut health.
- Natural sweeteners like honey, agave, and maple syrup still contain sugars despite their healthier image.
In France: events driving the trend
The sugar free movement is gaining momentum through dedicated events. The Sugar Free Festival, launched in 2024, quickly attracted both exhibitors and visitors focused on sugar alternatives.
The Snack Show 2026 further confirmed this trend, bringing together over 16,000 professionals.
These events highlight innovative brands:
- ELSY: chicory syrup rich in fiber
- Yacon & Co: yacon syrup
- Pane Vivo: low glycemic index bread
- Oh oui!: low GI pastries
- Rebelle: Nutri-Score A confectionery
- Nuage: sugar-free cotton candy
Chicory syrup rich in fiber 
Yacon syrup
Low glycemic index bread 
Low GI pastries 
Nutri-Score A confectionery 
Sugar-free cotton candyComparing sugar alternatives
Sugar alternatives vary widely in their nutritional profiles. White sugar remains the baseline, with a high glycemic index and strong impact on blood sugar levels. Agave syrup has a low glycemic index but contains high levels of fructose, which can be problematic in excess. Honey and maple syrup contain trace nutrients but remain calorie-dense. Coconut sugar is often perceived as healthier, yet its actual glycemic index is close to that of regular sugar.
Among the most promising options:
- Yacon syrup stands out for its low glycemic impact and high fiber content
- Chicory syrup offers a strong nutritional profile
- Erythritol provides sweetness with zero calories and good tolerance
These differences highlight the importance of understanding ingredient composition.
Yacon and chicory: overlooked alternatives to highlight
Yacon syrup is derived from an Andean root rich in prebiotic fibers. It has an extremely low glycemic index and supports gut health.
Yacon & Co has positioned itself as a pioneer in this segment in France.
Chicory syrup, developed by brands like ELSY, combines low calories, very low glycemic index, and high inulin content.
The agave trap: when marketing oversimplifies reality
Agave syrup has long been marketed as a healthy alternative due to its low glycemic index.
However, its high fructose content can negatively impact metabolism when consumed in excess, particularly affecting liver health.
This example highlights the need for greater transparency and scientific accuracy in the low sugar market.
What industry players need to understand
The healthy snacking market has reached a new level of maturity.
Consumers now expect:
- Full transparency on ingredients
- Scientifically backed health benefits
- Clear and accessible communication
For brands and retailers, this means:
- Going beyond front-of-pack labeling systems
- Addressing concerns around sweeteners
- Highlighting real health benefits
- Reinventing indulgence with rigor and transparency
All you need to know about low sugar
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What does low sugar mean?Products that contain little or no added sugars.
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Are all sugar alternatives healthy?No, some may still have metabolic effects or contain high fructose levels.
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What is the best sugar alternative?Prebiotic fibers like inulin and yacon are among the most beneficial.
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Why reduce sugar intake?To lower risks related to metabolic health and chronic diseases.
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Are honey and agave good alternatives?They are still sources of sugar and should be consumed in moderation.
