According to MarkWide Research, “the fruit-based sweeteners market is witnessing rapid growth, fueled by consumer demand for natural and healthier sweetening options. This market presents lucrative opportunities for manufacturers, retailers, and other stakeholders. Key drivers include increasing health awareness, the shift towards clean label products, and the rising prevalence of lifestyle diseases linked to excessive sugar consumption.”
Assessments by Dataintelo Consulting Pvt., Ltd. support this trend, forecasting global fruit-based sweetener sales to double to more than USD5 billion by 2032, up from approximately USD2.5 billion in 2023, indicating a CAGR of more than 8%. Trending fruit-derived sweeteners include coconut sugar, carob sweetener, and date sweeteners in the form of pastes, syrups, and dried and granulated formats.
Other plant syrups include those from apples, pears, pomegranates, and other sources. Also increasingly favored: sweeteners derived from purées of prunes, guava, figs, raisins, and other dried fruits. Date paste contributes sweetness, as well as binding and texture. This favorite sweetener in Middle Eastern and North African traditions is enjoying Western success in on-the-shelf products, and carob sweetener is appearing in an increasing number of products, including beverages.
Certain fruit-derived sugars work well for reducing sugar when balancing glycemic response. Due to the natural mix of sugars in fruit, the contribution to caramelization and Maillard browning can be less complicated. Also, residual components like naturally occurring texturants—such as pectin and other fibers—fill functional and volumetric gaps.
Form and Function
Since fruit-derived sweeteners are often more complex in flavor, color, and texture than refined sweeteners, their successful use as substitutes for refined sugars depends on the formulation and format.
“Fruit-derived sweeteners are acceptable replacements for sucrose due to the ratio of innate sugars with the mix of fibers and naturally occurring texturizing agents,” says Justin Kanthak, MBA, food scientist, sweetener scientist, and past president of the Research Chefs Assn. “They contribute to flavor complexity through the offering of innate functional sugars and other components, such as minerals and flavonoids.”
While fruit-derived sweeteners from such sources as carob, dates, coconut, and dried fruits can lower total sugars by providing flavor and body that compensates for sucrose, the relatively high mineral content can alter the flavor profile and, in some formulations, can interfere with volume and texture. “If selecting date sugar, carob sugar, or coconut sugar, it’s essential to account for the residual flavor components, such as toasted, herbaceous, woody, fruity, or nutty,” says Kanthak.
Still, depending on the application, Kanthak notes that if the sweetness does need a boost, it could come from a high-intensity sweetener (HIS). While many HIS solutions have the disadvantage of imparting bitter or off back notes, lower usage in conjunction with the fruit sweetener will minimize such flavors.
Tropical Treat
Coconut sugar has been gaining significant traction in recent years. Derived from coconut blossom sap—also known as coconut blossom nectar—it has a total caloric load similar to that of pure sucrose, although it is only around 75% sucrose with some free fructose and glucose. Remaining sugars in coconut sugar include mannose and the sugar alcohol inositol. As with other fruit sweeteners, it has a lower glycemic load than plain sucrose. Coconut sugar also retains amino acids and minerals that impart a light brown sugar flavor with depth and body alongside the sweetness to allow for a modest reduction in total sugars.
Date sugar, a favorite sweetener in Middle Eastern and North African culinary traditions, is enjoying Western success in many on-the-shelf products. It’s available both as a syrup and in a dried, granulated format (often containing maltodextrin) and is similar to coconut sugar in having a slight caramel-like flavor, light brown color, and a complement of minerals and fibers. Date sugar also has trace amounts of B vitamins. It is best used in bakery items and confections, as it does not dissolve well in beverages.
Sweetness for the Ages
A powdered sweetener derived from carob fruit has recently become available. A natural, clean alternative to pure sucrose, it delivers the same level of sweetness as table sugar, without the metabolic spike. Carob sweetener also has browning and caramelization behavior identical to that of pure sucrose, and it imparts no off flavor notes. Baked goods can still rely on it for structure, confections can maintain a chewy bite, and in beverage formulations, it helps build the overall balance of the flavors in the finished product.
Another advantage is that carob sweetener has a low glycemic index—as low as 4.2—due to its content of the natural insulin-mimetic compound D-pinitol. Pinitol has demonstrated an ability to support blood sugar management and thus overall metabolic wellness.
“When it comes to sweetening beverages, carob offers a naturally smarter alternative to sugar,” agrees Eli Faraggi, co-founder and CEO of Innobev, Ltd. Innobev was one of the first beverage makers to turn to carob sweetener for its WakeUp! and BioLift beverages, which are designed to support focus and concentration without caffeine.
“Carob’s naturally sweet profile provides a pleasant flavor enhancement while requiring far less added sugar to achieve the same effect,” notes Faraggi. “This means that drinks sweetened with carob can deliver the same satisfying sweetness, but with fewer calories, making them a better choice for anyone looking to reduce overall sugar intake without sacrificing taste.”
Unlike artificial sweeteners, carob is a whole food ingredient derived from the pods of the Mediterranean carob tree, making it both familiar and clean-label friendly. Beyond its calorie advantage, carob brings added nutritional value that traditional sugar simply cannot match. It contains beneficial polyphenols, dietary fiber, and essential minerals, in addition to the aforementioned low glycemic index.
“These qualities make carob particularly appealing for persons managing blood sugar levels or seeking steady, sustained energy throughout the day,” adds Faraggi. “The combination of its natural sweetness, nutritional benefits, and metabolic support explains why carob is emerging as a valuable ingredient for beverage brands seeking to balance great flavor with health-conscious functionality.”
From an ecologic point of view, the carob tree—one of the oldest known cultivated food plants and the subject of Biblical praise—is climate-resilient, has very high atmospheric carbon capture and storage capabilities, consumes very little water, is tolerant of high heat, and requires little labor.
True Fruit Value
While fruit-derived sweeteners offer only modest caloric reduction in foods and beverages, their multiple advantages combine with their significant consumer appeal to make them excellent candidates for clean-label, sustainable, and health-halo formulations. Many fruit sweeteners are higher in monosaccharides, especially glucose, which helps them control browning in bakery products. In purée form, they can contribute and maintain moistness and surface shine. They also have high humectancy and can help reduce staling in cookies and other baked goods, extending shelf life.
In sauces, fillings, and batters, fruit sweeteners add viscosity, body, and mouthfeel. Some fruit sweeteners also have masking properties. For example, apple or pear concentrate can balance acidity in fermented beverages, and grape concentrate has been shown to enhance cocoa notes in chocolate formulations.
Date, carob, raisin, fig, and coconut sweeteners are best used in baked goods, as they can add brown color notes. Berry-based concentrates or powders can reinforce red and purple colors, supporting or replacing artificial colorants in some products. This is especially important considering the current push to eliminate artificial colors from foods and beverages.
Berry and stone fruit sweeteners are typically available as purées, pulps, or juice concentrates. In addition to their natural components of fructose, glucose, and sucrose, they deliver fruit volatiles to enhance flavor, plus minerals and trace phytonutrients. Apple, pear, and white grape concentrates are especially common due to their neutral flavor profile. They also contain native pectin, imparting body, viscosity, and visual appeal. They’re especially well-suited to applications such as bars, condiments, and dairy or dairy analog products.
Spray-dried fruit powders also are widely available and allow formulators to add sweetness with minimal water activity impact. They also can contribute natural color, and some can permit antioxidant claims, depending on their amount in the formulation and certain regulations regarding added sugars.
Once considered niche ingredients, sweeteners sourced from apples, grapes, dates, monk fruit, and other fruits are now central to innovation strategies across beverages, snacks, dairy alternatives, and bakery applications. Their rise is propelled by three converging forces: regulatory pressure on added sugars, increased scrutiny of artificial sweeteners, and a more sophisticated consumer understanding of ingredient sourcing.
As consumers continue shifting toward “cleaner,” minimally processed ingredients, product developers are discovering the value of fruit-derived sweeteners as formulation tools that balance taste, functionality, and label appeal.
