100% pure maple syrup and maple sugar provide a classic sweetener with modern appeal
Bascom Maple Farms, the trusted source and supplier of 100% pure and organic maple syrup and maple sugar, recently highlighted how its maple products can help dairy product manufacturers take advantage of category growth by incorporating the natural sweet taste of maple into the products consumers love. Versatile and beloved, maple syrup and maple sugar deliver a warm, earthy flavor profile and a clean label to help products stand out in a dairy marketplace filled with opportunities.
Dairy items are among the most frequently purchased and consumed by American households. According to McKinsey’s US Dairy Consumer Survey, 84% of U.S. consumers eat and drink dairy and dairy alternative products. And consumption levels are rising, reaching 661 pounds per capita, a level last seen in the 1950s according to 2024 USDA data. Protein-rich, snackable, and versatile, products like fluid milk, cheese, butter, ice cream, and yogurt regularly find their way into America’s shopping carts.
“Bascom maple syrup and maple sugar are the perfect ingredients to naturally add sophisticated sweetness and taste to dairy and dairy alternatives,” said Arnold Coombs, Executive Director of Sales and Marketing, Bascom Maple Farms. “American consumers grew up with maple on their table. It’s a familiar flavor that enhances the existing health halo of dairy products because consumers understand and value how it is sourced and processed. Seeing that simple word—maple—on a label inspires confidence. Maple can be used by itself to provide flavor and sweetness for a completely clean label, or it pairs well with other sweeteners and flavors for a clean label with front-of-package claims. It’s a versatile ingredient and a little can go a very long way.”
Fermented dairy has also shown growth. Over the past 20 years, yogurt consumption has grown 60 percent—as many as 80% of consumers say they’ve purchased yogurt in the last three months, according to Mintel’s Yogurt and Yogurt Drinks US 2024 report—while cottage cheese added 2.3 million buyers and $1.3 billion in sales (up 17%) compared to 2023, according to Circana Group, L.P.
This rise in sales may be due to the continued growth in snacking and consumers’ positive perceptions of dairy’s health benefits. The International Food Information Council found that most Americans (78%) believe that dairy is an essential part of a healthy and balanced diet, providing the benefits of protein and calcium such as bone, dental, and heart health. Combine that health halo with convenient, easy-to-grab-and-go offerings and it’s no wonder sales are up. Circana Group’s SnackTrack shows 37% of main meals in 2024 contained a snack item compared to 29% in 2010, with nearly all generations consuming more snacks at breakfast than they did in the past—and dairy products are a breakfast match made in heaven. According to a 2024 survey by the National Frozen and Refrigerated Foods Association, 81% of consumers agree that dairy products like yogurt or cottage cheese provide an easy high-protein breakfast.
Flavor plays an important role in dairy consumption, especially in fermented products like yogurt and drinkable yogurt. Classic and natural flavors are still big drivers of dairy flavors, but flavor experimentation is important in this category, leading to twists like brown butter, caramel, and smoky flavors gaining in popularity. The 2024 Global Flavor Trends in Dairy and Dairy Alternatives report from Innova Market Research found that the majority of products are flavored, with brown flavors remaining popular. This aligns with consumers’ desire to “splurge small” by trying indulgent and premium flavors.
Where does maple come in? Maple is used as a flavor and sweetener in dairy products ranging from butter and cheese to yogurt and ice cream. Maple is one of the most popular sweeteners, with more than one-third of consumers saying they’ve used it during the past month, according to Mintel’s Sugars & Alternative Sweeteners – US – 2024 report. Because it’s plant-based, a native crop, and minimally processed, consumers perceive maple as “natural” with an associated health halo. Its flavor is unique and pairs well with flavor trends such as salty/sweet, spice-forward, and alcohol-based. “Spicy maple” and “maple bourbon,” for example, are two maple flavor pairings that were well liked by respondents to Mintel surveys of preferred or interesting flavor options in snacking and protein products.
Bascom Maple Farms’ maple syrup and maple sugar are always sustainably sourced and made with 100% pure maple syrup.
- Enhances flavor and sweetness
- 100% plant-based/vegan (as opposed to honey, an insect by-product)
- A source of micronutrients, with its antioxidant, mineral, and bioactive plant compounds
- Meets in-demand label claims such as clean label, organic, and all-natural
- A wild crop-harvested, more sustainable flavor/sweetener
“If you want to kill two birds with one stone—deliver the right level of sweetness and a consumer-preferred flavor—maple is a natural partner for dairy and dairy alternative products,” added Coombs. “Maple syrup is lower in sweetness, calories, and glycemic index than many other sweeteners, making it perfect for clean label products. It’s also chock-full of inherent minerals, antioxidants, and bioactive plant compounds. With three available maple syrup grades each offering a unique flavor and color profile, our experts can help you determine the right maple syrup or maple sugar that will achieve the goals for your product.”
Bascom’s maple products are available in all grades, each offering a unique flavor and color profile, with a variety of easy-to-use forms, sizes, and packaging—from glass bottles to drums and totes. The formulation experts at Bascom can shorten your learning curve and help get high-quality, new products out of R&D and onto retailers’ shelves faster.
To learn more about Bascom’s portfolio of natural and organic maple solutions, please visit https://www.maplesource.com.
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
