The global high maltose syrups market is being aided by the rising demand for high maltose syrups from China. In 2025, the demand for high maltose syrups in China stood at a volume of 3.93 Million Tons. The high maltose syrups industry in China is expected to grow at a CAGR of 1.50% during the forecast period of 2026-2035 to attain a volume of 4.56 Million Tons by 2035.
Base Year
Historical Period
Forecast Period
Compound Annual Growth Rate
1.5%
Value in Million Tons
2026-2035
*this image is indicative*
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The high maltose syrup is added to several food products as it improves flavour, structure, and texture while imparting resistance to colour formation, moisture absorption, and crystallisation in finished products like hard candies. It provides exceptional stability, and clarity to the finished products. As it is less humectant than glucose, the candies produced with high-maltose syrup do not turn sticky like the ones produced using a standard glucose syrup. Further, it inhibits fermentation and bacterial growth, and thus, is widely used as a food preservative to maintain food quality and extend products' shelf life. It is also used in breweries to substitute malt in the manufacture of beer owing to its balanced fermentability. Moreover, high-maltose syrups produced from corn are gluten-free, thus, fulfilling the demand for gluten-free products. The thriving food and beverage industry owing to the growing consumer demands is significantly contributing to the industry growth.
The increased consumption of baked products and confectionery in developed regions like North America and Europe are supporting the industry growth. The growing western influence and rising disposable incomes in emerging regions like the Asia Pacific are expected to provide enhanced opportunities for the market expansion over the forecast period.
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High maltose syrup (HMS) is a specially prepared syrup obtained by the starch's acid-enzymatic conversion and contains maltose as its chief carbohydrate constituent. It is widely used as a sweetener and preservative in the food and beverage industry. To be categorised as 'high', the concentration of maltose in the syrup must be at least 50%. It is less sweet than high fructose syrups and contains negligible or no fructose content. It offers long shelf life and improves flavour and texture of the product owing to its properties, including sweet, fine taste and stable nature at high temperature and acidic conditions.
Based on source, the market is divided into:
Based on concentration, the industry can be bifurcated into:
On the basis of end-use, the industry is categorised into:
The regional markets for the product include:
The growing demand for natural and healthier ingredients in the food industry is resulting in enhanced demand for high-maltose syrups, particularly produced from corn or other natural sources. The growing demand for natural and gluten-free food products among consumers with the rising health awareness is supporting the growth of the segment. In recent years, high-maltose corn syrups have witnessed an increased demand as a food additive due to the negative reputation of high fructose corn syrups, which are reported to have ill effects on health. Maltose is safer than both fructose and galactose. Moreover, the coherent properties of maltose may drive the product demand in the pharmaceutical industry as an alternative to chemically produced sugar. Other factors like the growing demand for ready-to-drink beverages, confectionery, and baked goods, escalating disposable incomes and rising living standards, increased R&D activities, and new product launches are expected to further boost the industry growth over the forecast period.
The report gives a detailed analysis of the following key players in the global high maltose syrups market, covering their competitive landscape, capacity, and latest developments like mergers, acquisitions, and investments, expansions of capacity, and plant turnarounds:
The comprehensive EMR report provides an in-depth assessment of the market based on the Porter's five forces model along with giving a SWOT analysis.
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The market attained a volume of 3.93 Million Tons in 2025.
The market is assessed to grow at a CAGR of 1.50% between 2026 and 2035.
The growing incorporation of high-maltose syrups in food and beverages, the rising use of high- maltose syrups produced from corn in gluten-free products, the increasing consumption of baked goods, and rising disposable incomes are driving the market.
The key trends positively influencing the market growth are the rising preference for natural and healthy ingredients in the food and beverage sector, growing health awareness, the increasing use of high-maltose corn syrups as a food additive, and new product launches by key players.
The major regions in the market are North America, Latin America, the Middle East and Africa, Europe, and the Asia Pacific.
The leading sources of high maltose syrups in the market are natural and chemical.
The major segments based on concentration considered in the market report include high concentrated and very high concentrated.
Beverages, brewing industry, food, and confectionery, among others, are the significant end uses of high maltose syrup.
The major players in the market are Cargill, Incorporated, Meelunie B.V., Nectafresh Agro Foods, and Austrade Inc., among others.
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| REPORT FEATURES | DETAILS |
| Base Year | 2025 |
| Historical Period | 2019-2025 |
| Forecast Period | 2026-2035 |
| Scope of the Report |
Historical and Forecast Trends, Industry Drivers and Constraints, Historical and Forecast Market Analysis by Segment:
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| Breakup by Source |
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| Breakup by Concentration |
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| Breakup by End Use |
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| Breakup by Region |
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| Market Dynamics |
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| Competitive Landscape |
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| Companies Covered |
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