NarendraMohan
`PriyankaSinghEditors
`
`Sugar and Sugar
`Derivatives:
`Changing
`Consumer
`Preferences
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`Sugar and Sugar Derivatives: Changing
`Consumer Preferences
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`Narendra Mohan (cid:129) Priyanka Singh
`Editors
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`Sugar and Sugar
`Derivatives: Changing
`Consumer Preferences
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`Editors
`Narendra Mohan
`National Sugar Institute, Kalyanpur
`Kanpur, India
`
`Priyanka Singh
`Department of Sugar Chemistry
`U.P. Council of Sugarcane Research
`Shahjahanpur, India
`
`ISBN 978-981-15-6663-9
`ISBN 978-981-15-6662-2
`https://doi.org/10.1007/978-981-15-6663-9
`
`(eBook)
`
`# Springer Nature Singapore Pte Ltd. 2020
`This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the
`material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation,
`broadcasting, reproduction on microfilms or in any other physical way, and transmission or information
`storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology
`now known or hereafter developed.
`The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication
`does not imply, even in the absence of a specific statement, that such names are exempt from the relevant
`protective laws and regulations and therefore free for general use.
`The publisher, the authors, and the editors are safe to assume that the advice and information in this
`book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or
`the editors give a warranty, expressed or implied, with respect to the material contained herein or for any
`errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional
`claims in published maps and institutional affiliations.
`
`This Springer imprint is published by the registered company Springer Nature Singapore Pte Ltd.
`The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721,
`Singapore
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`Foreword
`
`It gives me an immense pleasure to write foreword to this book entitled Sugar and
`Sugar Derivatives: Changing Consumer Preferences by Prof. Narendra Mohan,
`Director, National Sugar Institute, Kanpur, jointly authored with Dr. (Mrs.) Priyanka
`Singh, Scientific Officer, UP Council of Sugarcane Research, Shahjahanpur.
`Change is the law of life and those who look only to the past or present are certain
`to miss the future. Change is inevitable. Growth is optional. The task of forecasting
`“Changing Consumer Preferences” becomes all the more challenging, when con-
`sumer is a human being and it involves his desire for constant change, for better
`living. Further, emergence of newer and increasing knowledge leads to growth of not
`only existing but also newer wants.
`In such a complex scenario, I personally believe that ability to foresee ahead of
`others, the futuristic scenarios of a currently prevailing want of a consumer and to
`recommend a road map to address his changing preferences is the characteristics of
`only few gifted individuals.
`It is in this backdrop that one must recognize and appreciate the importance of the
`initiative taken by two gifted individuals, Prof. Narendra Mohan and Dr. (Mrs.)
`Priyanka Singh, in bringing out the book Sugar and Sugar Derivatives: Changing
`Consumer Preferences.
`Prof. Narendra Mohan with a mature blend of youthful energy and never ending
`quest for combining his own expertise with a magnificent obsession of identifying
`and assimilating the knowledge and expertise available not only in India but also
`elsewhere in the world is in the recent times perhaps the best gift to Indian sugar
`industry in general and to National Sugar Institute in particular.
`Dr. (Mrs.) Priyanka Singh is currently the Scientific Officer, UP Council of
`Sugarcane Research, Shahjahanpur, and an eminent scholar with a highly distin-
`guished academics and recipient of “Woman Scientist Fellowship” award from the
`Department of Science and Technology, Government of India. She is a recognized
`authority on the subject of “Sustainable Sugarcane Production” and an author of
`more than 40 research papers in diverse areas connected with sugarcane.
`This book which is a collaborative effort of such eminent authors could not have
`found better authors. The contents of this book practically encompasses not only all
`aspects of present practices and scenarios of sugarcane growing, processing into
`conventional end products such as sugar, power, ethanol, but also traverses into the
`
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`vi
`
`Foreword
`
`near future as well as far ahead into the future and visualizes innovative improvements
`in agronomy, technology for enhancing significantly improved efficiency, productiv-
`ity, and economics of production. Further, it identifies a large number of downstream
`value-added diversifications for overall economic sustainability and growth of sugar
`industry in the coming years.
`We all are aware that India is an agrarian society, and sugar industry is the second
`largest agro-based industry in India. The sugar industry during the last seven decades
`has revolutionized the rural economy and landscape and brought in a high degree of
`socioeconomic benefits to rural India. In order to enhance and sustain this growth
`story, it is not only essential to continue to focus and support in every possible
`manner by providing scientific and technological support, but also to continually
`identify newer avenues for newer products and applications for the usage of sugar-
`cane and fructify them into commercial use to meet the changing requirements of the
`consumer or create a new choice or demand for a consumer by introducing a new
`product or process.
`I once again wholeheartedly compliment the authors for such an excellent book
`and also compliment all the contributors for the variety of topics contained in this
`book, and do sincerely hope that this becomes a guiding light for currently unchart-
`ered future.
`
`Deccan Sugar Technologists’ Association
`Pune, India
`
`S. S. Gangavati
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`Preface
`
`Sugarcane occupies a commanding position as an agro-industrial crop and is com-
`mercially grown in about 115 tropical and subtropical countries of the world.
`However, volatility in sugar prices is leading sugarcane industries worldwide to
`broaden their revenue base by moving from a single commodity manufactured to one
`of renewable biomass for the production of a broad range of value-added products.
`The comprehensive use of sugarcane through its by-products and other value-added
`products is one of the major lines of action that sugar-producing countries are
`attempting these days for its sustainability. The concept of cane diversification
`involves its agro-industrial utilization in environmentally friendly alcohol, alcohol
`derivatives, bioenergy, antibiotics, bio-based chemicals, surfactants, paper and resi-
`due recycling for sustainable agriculture to maintain an eco-friendly environment.
`For many years, sugarcane was regarded as a single product crop, i.e., sugar, and its
`actual potential was not recognized by the sugar industry. Manufacturing allied
`products was a discretion rather than a necessity and the by-products were not
`judiciously utilized for value addition and for safeguarding the environment. How-
`ever, scientific and technical experiences accumulated through years of intensive
`research in the field of by-products and co-product utilization in many countries have
`given a new ray of hope to the sugar industry for its sustainability, especially in
`developing countries. It has therefore become necessary that the sugar industry,
`which has been so far processing the sugarcane mainly for sugar, should now focus
`on the establishment of sugar-agro-industry complexes. The book will provide a
`complete knowledge of the potential use of the sugarcane crop not only as a source
`of sweetening agent (sugar, different types of sugar, sugar derivatives), but also for
`many other uses including a source of bioenergy.
`Further, it is important to mention that with the increase in added sugar consump-
`tion, consumers are now tempering their love for sugary foods in response to global
`recommendations to limit calories from added sugars. In fact, a recent study found
`that 57% of respondents were trying to limit or avoid sugars in general. This
`significant shift may be influenced by a variety of factors like lifestyle trends focused
`on healthier lifestyles and cleaner eating and media and healthcare messaging
`linking excessive sugar consumption to obesity and health concerns.
`There is another side to the coin throwing light on various sugar taxes that are
`being imposed by various countries on foods and soft drinks with the aim to curb
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`viii
`
`Preface
`
`consumption of sugary products so as to tackle obesity and reduce public health
`costs. On the contrary, marketing literature offers a plethora of evidences relating to
`sugar consumption and its co-relation with obesity. Studies indicate that in several
`countries even though sugar consumption has been flat or reduced obesity ratios
`have been rising ever since. Such patterns are attributed more towards the lifestyle of
`the common man rather than its sugar intake, in context, sweeteners, low calorie, in
`particular, are gaining popularity. Thus, understanding the dynamics and structure of
`sugar consumptions is vitally important in assessing the future of the world sugar
`economy. The chapters covered in this book will showcase that the fundamental
`cause of obesity and overweight is an energy imbalance between calories consumed
`and calories expended, and it will also burst the myth related to the calorie content of
`sugars.
`This book will not only discuss and showcase the possibility and means of
`diversification of sugarcane as it has become a global necessity due to unstable
`prices of sugar in the international market but will also focus on various innovations
`and technologies developed and developing regarding sugar, sugar derivatives, and
`sugar industry by-products for their possible utilization in developing sugar-agro-
`industry sustainability.
`We hope this book will serve as an important reference and will be of benefit for
`students, scientists, industrialists, and entrepreneurs involved in sugarcane and sugar
`sectors and stimulate research and extension work on burning issues of sugarcane,
`sugar, and related products, and it will enlighten the planners and executives in
`deciding the national and international policies related to sugar industry.
`
`Kanpur, India
`Shahjahanpur, India
`
`Narendra Mohan
`Priyanka Singh
`
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`Contents
`
`1
`
`2
`
`3
`
`4
`
`5
`
`6
`
`7
`
`8
`
`9
`
`Pioneer Knowledge of Sugarcane and Sugar . . . . . . . . . . . . . . . . . .
`Ashok Kumar Shrivastava
`
`Sugar Quality and Pricing Pattern for Economic Sustainability
`of the Indian Sugar Industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
`Narendra Mohan
`
`Exploiting Technologies in the Emerging Bioeconomy . . . . . . . . . . .
`Arvind Chudasama
`
`Sugar and Sugar Substitutes: Recent Developments and Future
`Prospects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
`Priyanka Singh, Y. G. Ban, Lenika Kashyap, Archana Siraree,
`and J. Singh
`
`Sugar Quality: Process Options to Address Sustainability of Sugar
`Industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
`M. S. Sundaram and K. Jagadeesh
`
`Development and Classification Technique of Indian Sugars . . . . . .
`S. K. Gupta and Narendra Mohan
`
`1
`
`13
`
`25
`
`39
`
`77
`
`93
`
`Speciality Sugars: Kinds and Specifications . . . . . . . . . . . . . . . . . . . 101
`G. S. C. Rao
`
`Packaging/Labelling and Quality Management System for Indian
`Sugar Industry to Meet Consumer Demands . . . . . . . . . . . . . . . . . . 115
`Narendra Mohan and Anushka Agarwal
`
`Sugar Fortification: Possibilities and Future Prospects . . . . . . . . . . 133
`Narendra Mohan
`
`10 Diversification of Sugar and Sugarcane Industry: Agro-industrial
`Alternatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
`Sangeeta Srivastava
`
`11 Sugar Industry: A Hub of Useful Bio-Based Chemicals . . . . . . . . . . 171
`Priyanka Singh
`
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`x
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`Contents
`
`12 Expanding Horizon of Sugar Application: Skin Care and
`Cosmetics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 195
`Varucha Misra and A. K. Shrivastava
`
`13 Sugar Industry and Speciality Sugar Manufacturing . . . . . . . . . . . 207
`Narendra Mohan and Vivek Pratap Singh
`
`14 Carbonation and Phosphatation Process for Refined Sugar
`Production: A Comparative Evaluation . . . . . . . . . . . . . . . . . . . . . 225
`Narendra Mohan and Mahendra Yadav
`
`15 Sugarcane and Sugar Diversification: Opportunities
`for Small-Scale Entrepreneurship . . . . . . . . . . . . . . . . . . . . . . . . . . 241
`Priyanka Singh and J. Singh
`
`16 Sugar: Myths and Reality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 253
`P. Murali, V. Venkatasubramanian, and Bakshi Ram
`
`17 An Insight to Defco Melt Crystallization Process . . . . . . . . . . . . . . . 263
`Narendra Mohan
`
`18 Shelf Life of Pineapple and Lime-Flavoured, Ascorbic Acid-Added
`and Ready-to-Serve Sugarcane Juice Beverage . . . . . . . . . . . . . . . . 273
`S. M. T. A. Maralanda, K. G. R. Gamage, B. Perumpuli,
`W. K. D. S. Karunarathna, M. A. R. I. Perera, and A. Wijesuriya
`
`19
`
`Jaggery (Gur): The Ancient Indian Open-pan Non-centrifugal
`Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 283
`Ashok Kumar Shrivastava and Priyanka Singh
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`Sugar and Sugar Substitutes: Recent
`Developments and Future Prospects
`
`4
`
`Priyanka Singh, Y. G. Ban, Lenika Kashyap, Archana Siraree,
`and J. Singh
`
`Abbreviations
`
`Crystalline fructose
`CF
`Center for Science in the Public Interest
`CSPI
`Food and Drug Administration
`FDA
`Fructooligosaccharides
`FOS
`Glucose-fructose syrup
`GFS
`Glycemic index
`GI
`GRAS Generally recognized as safe
`GS
`Glucose syrup
`HFCS
`High-fructose corn syrup
`HFS
`High-fructose syrup
`HIS
`High-intensity sweeteners
`LIS
`Low-intensity sweeteners
`NHDC Neohesperidin dihydrochalcone
`
`P. Singh (*)
`Department of Sugar Chemistry, U.P. Council of Sugarcane Research, Shahjahanpur, India
`
`Y. G. Ban
`Regional Sugarcane and Jaggery Research Station, Kolhapur, India
`
`L. Kashyap
`Punjab Agricultural University, Regional Research Station, Kapurthala, India
`
`A. Siraree
`Genda Singh Sugarcane Breeding and Research Institute, Seorahi, Uttar Pradesh, India
`
`J. Singh
`U.P. Council of Sugarcane Research, Shahjahanpur, India
`
`# Springer Nature Singapore Pte Ltd. 2020
`N. Mohan, P. Singh (eds.), Sugar and Sugar Derivatives: Changing Consumer
`Preferences, https://doi.org/10.1007/978-981-15-6663-9_4
`
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`40
`
`4.1
`
`Introduction
`
`P. Singh et al.
`
`Sugar is very helpful in giving short bursts of energy. It is a form of simple
`carbohydrate which is generally associated with sweetness, and as soon as we take
`in a dose of sugar, it gets converted to glucose and is efficiently absorbed by the cells
`in the body, giving us that sugar rush. For this reason, many sportsmen and even
`people who work vigorously and need energy instantly always keep with them some
`sugar cubes or chocolate bars that have high sugar content, as it provides instant
`energy. Sugar is considered to be an important facilitator of our bodily processes and
`is an essential ingredient in one’s diet. However, sugar is largely seen as an
`unhealthy component of the diet that should not be consumed because of the diseases
`associated with it; however, not consuming sugar at all is not the sole remedy to
`escape diseases that are caused by high levels of sugar. Even deficiency of glucose
`causes our body to overreact when there is a small intake of glucose. Hence,
`maintaining a balanced level of glucose (sugars) is recommended whenever possi-
`ble, and it should neither be high nor low. Sugar continues to be the most popular
`sweetener. However, there are other natural and artificial compounds that are sweet
`at much lower concentrations, allowing their use as non-caloric sugar substitutes. A
`sugar substitute could be either from a natural source or artificially derived. Artificial
`sweeteners are low caloric. Sugar substitutes are bulk and intense.
`Intense
`sweeteners are artificial one, synthesized from a variety of starting materials.
`These are intense as their sweetness is a hundred or even thousands of times sweeter
`than sucrose or white sugar. Food sector includes bakery, dairy, confectionery and
`packaged foods and is growing because of rising customer preferences and increas-
`ing knowledge of low-calorie foods. In recent years, the usage of sugar substitutes
`such as stevia, aspartame, cyclamate and others has increased due to the increasing
`awareness among the overweight and diabetic population about food consumption.
`Sugar alcohols are the most common sugar replacements which have a fraction of the
`sweetness of sucrose. Some other amino acids are perceived as both sweet and bitter.
`Lugduname is the sweetest chemical known. It is 200,000 to 300,000 times sweeter
`than sucrose (Hürter 2004). Although, most of the time, we are referring to the
`natural sweetener sucrose usually obtained commercially in crystalline form from
`sugarcane and sugar beet, besides these two major sources of sugar, sugar chemists
`have recognized more than a hundred sweet substances as “sugars” like sugar palm,
`sweet sorghum, sugar maple and some other crops, trees and vegetables. These
`alternative sweetener sources contribute about 1% of the world’s total sugar produc-
`tion. In this chapter, we will discuss about different sources of sweetening agents,
`their nutrient content and mode of consumption.
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`4 Sugar and Sugar Substitutes: Recent Developments and Future Prospects
`
`41
`
`4.2
`
`Global Production and Consumption of Sugar and Sugar
`Substitutes
`
`About 110 countries currently produce sugar from either sugarcane or sugar beet,
`and 8 countries produce sugar from cane and beet. On an average, sugarcane
`accounts for almost 80% of the global production of sugar. India, Brazil, Thailand,
`China,
`the USA, Mexico, Russia, Pakistan, France and Australia are the top
`10 sugar-producing countries, and approximately 70% of global output is from
`these countries. World sugar consumption increased from 123,454 million tons to
`172,441 million tons between the years 2001 and 2018 that is equivalent to an
`average annual growth of 2.01%. The major markets that consume sugar include
`India, the EU, China, Brazil, the USA, Indonesia, Russia, Pakistan, Mexico and
`Egypt. The key factors influencing white sugar demand comprise an increase in
`population, income per capita, the price of alternative sugar sweeteners and health-
`related debate (www.isosugar.org).
`However, changing food habits among the consumers the world over, especially
`among the more developing and developed countries with a sizable middle-class
`population, is making sugar alternatives popular. This is largely because of the
`increasing awareness about the increasing number of healthy choices that are
`available. All this shows in the numbers of sugar substitute/alternative industry.
`The industry is expected to reach estimated revenue of 9.66 billion dollars by the
`year 2025. It is expected to grow at rate higher around 3.75%.
`A lot of the demand for various substitutes depends on the strength, sweetness,
`components and overall quality of the substitute. For instance, high-fructose syrup
`forms a bulk of the sugar substitute industry holding 3.33 billion dollars in 2017 and
`expected to grow with a Compound Annual Growth Rate of 3.61%. Every year new
`substitutes are being formed, and they are then tested and passed by government
`agencies like the Food and Drug Association (FDA) in USA and similar agencies in
`other countries. Sugar substitute market is largely divided between high-intensity
`sweeteners (HIS) and low-intensity sweeteners (LIS). HIS accounts for 33.12% in
`2017 and expected to grow with a high Compound Annual Growth Rate over the
`coming years. In 2018, the US Food and Drug Administration (FDA) has announced
`the companies to adopt its revised nutrition facts panel, which provides a low-calorie
`count and a new line for added sugars. Additionally, the growing consumption of
`low-calorie food is enhancing the growth of
`the segment
`(https://www.
`kennethresearch.com/report-details/sugar-substitute-market/10220962).
`Along with this the beverage industry also forms a bulk of this demand largely
`because of the enormous (and perpetually growing) demand in the industry coupled
`with the need of constantly trying to lower the cost of production. The beverage
`industry with sugar substitute is dominating the market with 2.97 billion dollars in
`2017 and is expected to grow with a Compound Annual Growth Rate of 3.27% every
`year. A shift to healthier sugar substitutes is also anticipated because of the increase
`and developments of the health drink markets like those of amla, pomegranate and
`other fruit juices along with sports drinks. Presently, the largest producers of these
`sugar substitutes are the USA and Canada; however, Asian manufacturing hubs such
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`42
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`P. Singh et al.
`
`as China and Japan are also developing, and it is these sectors in Asia Pacific that are
`estimated to see the most growth.
`
`4.3
`
`History of Sweeteners
`
`History of sugar dates back to 8000 BC where archaeological excavations have
`revealed that the cultivation of sugarcane first began in New Guinea by its residents
`(Sato 2014). They then slowly disseminated that know-how to other regions like
`South China, South-East Asia and the Indian subcontinent. Around 800 BC, the first
`evidence and reference of something resembling sugar is found in China (Paterson
`et al. 2012; Daniels and Menzies 1996). This record mentions India’s sugarcane
`fields in their ancient texts that have survived over the years. Records of 300 years
`later show that Indians started making a cooled sugary syrup which was modelled
`into large, level bowls. This new morphological characteristic made it more conve-
`nient for transportation, and it became popular, so much so that even to this day, that
`name survives, and it is synonymous with candy—khanda. Two hundred years after
`that (around 300 BC), inhabitants of the European continent were first exposed to
`sugar during the rule of Alexander the Great, when the retreating troops carried with
`themselves a strange “honey powder”. However, it wasn’t until the end of Crusades,
`over a thousand years later, that the Europeans truly embraced sugar and started its
`consumption on a large scale. Even in the Indian subcontinent, honey was preferred
`over sugar till the fifth century AD, when the Gupta Empire figured out the technique
`to convert sugarcane juice into granulated sugar particles. This made it convenient to
`transport and sugar became one of the primary trading goods (Parker 2011).
`Around 500 AD, when Buddhist monks were travelling from India to China, they
`introduced sugar there, and about a century later, they set up their first sugarcane
`plantation based on the knowledge they had acquired from India (Rippe 2014).
`Likewise, sailors from India dispersed the word about this new and remarkable food
`item across the ocean. Later on, the ninth and tenth century represents a turning point
`in the history of sugar development, in the form of the Arab Agricultural Revolution.
`It was then that the Middle East Islamic nations adopted the method of making sugar
`from India, and then this brought sugar in contact with the Europeans on a wider
`scale. Soldiers took it back with them at the end of the Crusades as “sweet salt”. This
`marked the rise of the European trading fleets that brought huge amounts of know-
`how and raw ingredients to Europe, beginning the “Golden Age of Discovery” in the
`continent. In the sixteenth century, Central America witnessed its first sugarcane
`plantations, and in the early seventeenth century, Olivier de Serres, a French
`agronomist, first formed crystallized sugar from beets. Till this discovery, sugar
`was expensive and was inaccessible to the large parts of the population of Europe
`and the American continent (Newson 1993). However,
`the expansion of the
`plantations worldwide changed the landscape, making sugar a very popular and
`household product. This change, in turn, affected economic and social status in the
`world. For instance, these plantations and the need for intensive labour increased
`slave trade from the backward continent of Africa, intensifying the slave trade and
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`4 Sugar and Sugar Substitutes: Recent Developments and Future Prospects
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`43
`
`spreading this unfortunate practice to large parts of the West (Draper 2017). At the
`beginning of the nineteenth century, Germany established the first beet sugar factory.
`This permitted the European continent to start the production of sugar in huge
`quantities, which, in turn, made the commodity cheaper and, hence, more accessible.
`By the end of that century, sugar, more than a “popular” ingredient, became more of
`a necessity in households and was included heavily in the mainstream diet.
`In 1957, Richard O. Marshall and Earl R. Kooi first manufactured a high-fructose
`corn syrup that is now prevalent in a myriad of sweet products, for instance, sodas.
`Because of these, new low-calorie or no-calorie sweeteners have been created
`(Marshall et al. 1957). The saccharin, an artificial sweetener, was first introduced
`in the year 1886 (Fahlberg 1886) likewise, many other sweeteners were also created,
`some natural a few artificial, and research continues in this direction. New and
`progressive goods enter the market all the time to cope with customer demands.
`Many of these can have health advantage; however, time will inform us as the sugar
`history is around 2500 years old only.
`
`4.3.1 Sweetener Consumption and Health
`
`Discovery of sugarcane some 2500 years ago changed the sugar intake in humans
`from nil to refined form. Sugar and sweet consumption were popular from ancient
`times and were intrinsic to Indian culture, customs and religion. However, there has
`been a drastic shift in this regard only in the last couple of hundred years. The
`consumption of sugar is basically in the form of commercial sugar, jaggery or gur
`and khandsari. The average sugar consumption in the developing world by 1700 per
`capita was approximately 4 pounds per year, reflecting less than 1% of calorie intake
`(Table 4.1). By 1800, this had grown to almost 18 pounds, and it had exceeded
`60 pounds by 1900. This is currently in around 100 pounds per annum. At this point,
`it accounts for a whopping 20% or a quarter of all calories consumed. However,
`though the sales and use of granulated sugar have stagnated or even decreased, in
`recent years, the actual consumption has increased as people add less sugar to their
`food and beverages, more processed foods, beverages and aerated drinks are con-
`sumed by people, and these can contain large quantities of secret sugar.
`
`Table 4.1 Country-wise per capita sugar consumption
`
`Country-wise per capita sugar
`consumption (kg)a
`2016
`2015
`2014
`2013
`2012
`2011
`2010
`18.8
`19.8
`18.6
`17.9
`18.1
`16.5
`18.1
`India
`11.4
`11.3
`11.0
`10.8
`10.4
`10.1
`10.2
`China
`53.9
`53.9
`54.5
`59.0
`59.6
`62.0
`62.3
`Brazil
`31.8
`31.5
`29.5
`30.4
`30.8
`31.1
`30.7
`USA
`23.0
`22.8
`22.9
`22.8
`22.7
`21.8
`22.5
`World average
`aSource: https://www.indiansugar.com/PDFS/World_per_Capita_Consumption_of_Sugar.pdf
`
` KINDERFARMS Ex. 1023
` KINDERFARMS LLC. v. GENEXA INC.
` PGR2023-00051
`
`
`Page 15 of 47
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`44
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`P. Singh et al.
`
`There is a growing debate about the intake of sugar and the associated ill health
`effects, viz. diabetes, obesity, tooth decay, etc. The definitive research is still on, and
`one must blame the altered lifestyle and not curse the sugar. There is no desirability
`for the abundance of something, so it is beneficial to increase physical activity and
`judicious sugar consumption. Although the amount of sugar intake is a personal
`preference, however, the USDA recommends no more than 10 spoons of added
`sugar every day. Americans eat twice the amount of sugar and the same amount of
`HFCS again. The term “added sugar” is frequently used interchangeably with “free
`sugar”, but sugars and syrups are considered to be added to the food during
`production and food preparation or at the table and do not contain honey or fruit
`juices (Johnson et al. 2009). According to the American Heart Association (AHA),
`the average amount of added sugars that can be consumed in a day by men is
`150 calories per day, i.e. 37.5 g or 9 teaspoons, and for women, it is 100 calories per
`day, i.e. 25 g or 6 teaspoons per day (www.healthline.com › nutrition › how-much-
`sugar-per-day). Sugar-sweetened beverages comprise the entire range of aerated
`beverages, fruit drinks and energy drinks containing added sugars. Some of those
`drinks are sweetened with high-fructose corn syrup, the most common added
`sweetener in processed foods and beverages, and some are blended with sucrose
`or fruit juice. HFCS widely used in drinks contains approximately 55% of fructose
`and 45% of glucose, while saccharose (or table sugar) contains around 50% fructose
`and 50% glucose. Many fresh sugars are extracted from sugarcane, in addition to
`sugar. Jaggery is one of them that generally contains 65–85% of sucrose and is also a
`source of protein, potassium and magnesium. Khandsari is a crystallized granulated
`sugar which contains 94–98% of sucrose. It is less concentrated,