The global sugar and sweetener market share are approximately US$25 billion (approximately RMB 161.1 billion), and this market has undergone tremendous changes in the past decade. More research and development are underway, including low-sugar, low-calorie sugar, high-sweetness sugar, artificial sugar, processed sugar, and natural sugar selection.
Generally speaking, sweeteners can be divided into the following six categories:

(1) Sugars: carbohydrates are naturally present in many foods, including fruits, vegetables, grains, and milk. The most common are sucrose, glucose, fructose, lactose, maltose, galactose and trehalose.

(2) Sugar Alcohols: A type of carbohydrates naturally found in plants and grains, albeit in small quantities. The human body cannot completely metabolize them, so they tend to have fewer calories per gram of weight. The most common are sorbitol, xylitol, mannitol, maltitol, erythritol, isomalt, lactitol, and glycerin.

(3) Natural Caloric Sweeteners: The oldest known sweeteners, including honey and maple syrup. They not only contain sugar, but also other nutrients. Their glycemic index is often lower than sugar. The most common ones are honey, maple syrup, coconut palm sugar, and sorghum syrup.

(4) Natural Zero-Calorie Sweeteners: They are not carbohydrates, they only contain few or no calories. In recent years, peoples interest in this type of sweetener has increased day by day because they are good substitutes for artificial sweeteners. Their glycemic index is zero and they have an aftertaste. The common ones are stevia, allulose, mogroside, and brazzein.

(5) Modified Sugars: These sugars are usually produced by enzymatic conversion of starch, including modified sugars such as caramel or golden syrup. They are often used in cooking or processed foods. The most common are high fructose corn syrup, caramel, agave syrup, inverted sugar, and golden syrup.

(6) Artificial Sweeteners: Artificial sweeteners are usually called "high-intensity sweeteners" because their taste is similar to sugar, but their sweetness is as high as several thousand times. There are many types on the market, and some seem to be safer than others. They have been used in the United States and Europe for more than 120 years. The most common ones are aspartame, sucralose, saccharin, neotame, acesulfame K and cyclamate.

The key characteristics of sugar and sweeteners include sweetness (relative to sucrose), calorific value (calories per gram), taste, texture, volume, color (browning) and probiotic functions. Sugars, modified sugars and sugar alcohols are usually products with lower sweetness and standard calorific value (2~4 cal/g), while artificial sweeteners are products with higher sweetness and usually no calories.

Most of the research and development centered on sweeteners with high sweetness and low calories. Clean, pure and natural has become the driving force for the development of these sugars. However, price is still the biggest driving force for development and innovation in the sweetener and sugar fields.