Maple water, also known as maple sap is the clear fluid which can be extracted from a maple tree, commonly during early spring. Maple water passes through the tree in a natural process, which is key to the nutrient profile of the product. In comparison to maple syrup, maple water has a milder flavor and has substantially lower calorie counts.
The nutrient profile of the ingredients has made maple water a healthy alternative to conventional sweeteners, which is witnessing increased growth with a rising health conscious population, which have displayed a high preference for natural and organic food products. Maple water is known to have 46 bioactive nutrients, which have been found to support immune system, while also preventing degenerative diseases.
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Low Calorie Consumption Trends Support Growth
As the number of people opting for workouts has become a part of healthy lifestyle, the demand for maple water has jumped substantially in recent years. It is increasingly being used by consumers as viable substitute to sports drinks and fruit juices. Maple water manufacturers as a result are pushing to produce flavored drinks with lower sugar content.
Major players in the maple water market are focusing on building up collaborations, research and innovation, and packaging formats. With the diverse nutritional advantages and its recognition as an organic and natural ingredient, maple water is finding greater use in the food and beverage industry as a flavoring agent, particularly in the United States and Canada.
Maple water has also become an ingredient of choice, replacing water, and some juices in a number of functional beverages and sports drinks. Maple water is also used in the form of frozen cubes as ingredients in soups and cocktails and ice creams. This massive scope of incorporation in food products is expected to generate greater demand through the foreseeable future.
Further, the maple tree sap is gaining popularity in fermentation applications for the brewing and distilling of numerous alcoholic beverages.
Application in Maple Syrup Production is Key Contributor
Maple water is the sole ingredient used in the production of pure maple syrup, which means that large quantities of maple water are directed towards the maple syrup industry. With the growing use of maple syrup as an accompaniment to a variety of food items the production of maple water is key to consumption with alternative sugars in North America.
Maple water has also become sugar substitute in cooking, with the rise in health awareness following increased rates of obesity. The preference for maple water as a low calorie sweetener is expected to increase the rate of growth for the maple water market in the years ahead.
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Climate Change is Key Constraint
While maple water has been gaining global attention as an alternative to plat based water sources, the production of maple has been increasingly impacted by climate change. Increasing dryness and growing global temperatures in different regions is resulting in the budding of the trees, which is a known factor in diminishing quality of maple sap. In the long term, the changes in global climate will result in shifting of major maple water production sites as well.
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