Why Maple Sugar Is Becoming the Next Big Ingredient Trend

Why It Matters

Maple sugar’s rapid adoption reshapes sweetener markets, offering food brands a natural, high‑growth alternative while demanding agile global supply chains to meet evolving consumer preferences.

Key Takeaways

• Maple sugar emerging as natural sweetener alternative to cane
• Prestige launches maple mocktails and fermented maple wine for upscale market
• Global demand growing 15% annually, especially in Middle East and Asia
• Agile supply chain, offshore warehouses crucial amid tariff volatility
• Local market immersion—learn language, culture, and flavor trends

Summary

The Food Institute podcast at CLC Canada 2026 highlighted maple sugar’s rise from a niche product to a major ingredient trend. Matthew Bryson of Prestige Maple explained how the company, a leading exporter of maple syrup, is diversifying with maple sugar, mocktails, and a line of fermented maple wines aimed at premium consumers. Key insights include a two‑year R&D effort to create maple‑based mocktails and three maple wines—sparkling, dry white, and dessert—developed with an Italian wine expert. Maple sugar, essentially dehydrated maple syrup, is gaining traction as a natural, single‑ingredient sweetener, driving a 15% annual growth rate and expanding into sports drinks, bakery ingredients, and emerging markets across the Middle East and Southeast Asia. Bryson emphasized cultural immersion: “Learn the language, visit supermarkets, understand local flavor trends,” and noted that humility—saying sorry when missteps occur—can protect millions. He also cited the strategic advantage of offshore warehouses and agile logistics to navigate shifting tariffs and supply‑chain disruptions. For food and beverage firms, the maple sugar wave signals a lucrative shift toward clean‑label sweeteners and innovative beverage formats. Companies that combine product innovation with local market insight and supply‑chain flexibility stand to capture significant market share as consumer demand for natural, premium ingredients accelerates.

Original Description

At SIAL Canada 2026 in Montreal, Food Institute VP of Content and Insights Chris Campbell sits down with Mathieu Brisson, Global Sales Lead at Prestige Maple, to discuss how the company is transforming maple products for a rapidly evolving global food and beverage market.

From maple mocktails and maple wine to the growing demand for natural sweeteners, Brisson explains how Prestige Maple is expanding beyond traditional syrup products while exporting to more than 60 countries worldwide. The conversation also explores shifting consumer preferences, the rise of better-for-you ingredients, and how multinational brands are embracing maple sugar innovation.

Brisson also shares insights on global trade, supply chain agility, and the importance of building strong international relationships in uncertain markets. Plus, he offers practical advice for food brands looking to expand internationally, including why getting on the ground in local markets remains essential for success.

Recorded live at SIAL Canada 2026.

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