Beijing: The Department of International Trade Promotion (DITP) is targeting the burgeoning Chinese market for low-sugar foods and beverages, driven by an increasing health and wellness trend among consumers.
According to Thai News Agency, the growing preference for low-sugar products in China presents a lucrative opportunity for Thai entrepreneurs, who can leverage their production capabilities and the availability of diverse local raw materials to develop health-focused products.
Ms. Sunanta Kangwalkulkit, Director-General of DITP, Ministry of Commerce, highlighted the surge in low glycemic index (LGI) foods within the Chinese food industry. This trend, particularly noticeable in the beverage sector, is extending across various food categories, from main meals and snacks to dairy products and functional foods. Manufacturers are quickly adapting to this shift by developing LGI menus to meet the demands of health-conscious younger generations. The rise in health consciousness is fueled by increased awareness about blood sugar levels and the growing prevalence of diabetes in China. From 2005 to 2023, the number of diabetes patients aged 20 and above in China soared from 88.48 million to 233 million. If unchecked, the diabetes prevalence rate could reach 29.1% by 2050, though effective obesity control measures could reduce it to below 15%.
Businesses have responded actively to this trend by incorporating substitutes for traditional rice and grains, such as barley, oats, peas, and chickpeas, and using natural sweeteners like erythritol, D-Allulose, and xylitol to avoid raising blood sugar levels. Additionally, they are enhancing products with ingredients that support bodily functions, such as dietary fiber, mulberry leaf, and white bean extracts. The popularity of LGI foods is expanding rapidly into various product categories, resulting in more than 200 low GI certified products in China.
The bubble tea industry has also embraced this trend, with brands like Naisnow introducing “Daily Green Bottle,” a beverage sweetened with D-Allulose, achieving a glycemic index of just 37. Such innovations have been well-received, signifying a broader trend in the beverage industry. Furthermore, Thai tea brand CHAGEE has been at the forefront of using Low GI labels, encouraging a societal shift towards sugar control and healthier consumption.
Ms. Sunantha emphasized that as healthy eating becomes integral to the lifestyle of modern Chinese consumers, the low GI food market is expected to grow rapidly. Combining taste with health benefits will be essential for food brands aiming for success. This evolving health awareness, particularly the focus on blood sugar management, offers significant potential for Thai producers and exporters specializing in low GI foods and beverages.