In recent years, sugar-free candies have emerged as a new category of confectionery that aligns with the trend toward health-conscious consumption. According to China’s “General Rules for Nutrition Labels on Prepackaged Foods,” the core standard for sugar-free candies is that they contain no more than 0.5 grams of sugar per 100 grams. In their production, traditional added sugars such as sucrose, glucose, and maltose are completely eliminated, and instead, sugar substitutes are used as the primary source of sweetness.
Sugar substitutes are mainly divided into two major categories. The first category consists of sugar alcohols, such as erythritol, xylitol, and maltitol. These substitutes have significantly lower calories than traditional sugars, and some even offer dental health benefits. However, excessive consumption may lead to gastrointestinal discomfort, including bloating and diarrhea. The second category comprises high-intensity sweeteners, including stevioside, sucralose, and mogrosides from monk fruit. These sweeteners can be tens to hundreds of times sweeter than sucrose, with virtually negligible caloric content. Among them, naturally sourced sugar substitutes are particularly popular in the market.
Sugar-free candies come in a wide variety of forms, including hard candies, soft candies, chewing gums, and filled candies. They strike a balance between satisfying sweet cravings and meeting health-conscious needs—providing an enjoyable taste experience while also catering to individuals who are watching their sugar intake, diabetics, and those seeking to lose weight, all while helping to reduce the risk of tooth decay.
From a market trend perspective, the global sugar-free candy market continues to expand. The Chinese market boasts an annual compound growth rate exceeding 14%, with the 18-35 age group serving as the primary consumer base. Sugar-free candies enriched with functional ingredients such as prebiotics and collagen are emerging as a new frontier for industry innovation.