The latest report titled Corn Syrup Production Cost by Procurement Resource, a global procurement research and consulting firm, provides an in-depth cost analysis of the production process of Corn Syrup.

Procurement Resource study is based on the latest prices and other economic data available. It also offers additional analysis of the report with detailed breakdown of all cost components (capital investment details, production cost details, economics for another plant location, dynamic cost model). In addition, the report incorporates the production process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges.

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Procurement Resource’s detailed report describes the stepwise consumption of material and utilities along with a detailed process flow diagram. Furthermore, the study assesses the latest developments within the industry that might influence Corn Syrup production cost, looking into capacity expansions, plant turnarounds, mergers, acquisitions, and investments.

Procurement Resource Assessment of Corn Syrup Production Process:

1. Corn Syrup Production Cost Via Enzyme Hydrolysis: This report presents the detailed production methodology and cost analysis of corn syrup industrial production across corn syrup manufacturing plants. In this process, corn starch is obtained from corn and mixed with weak hydrochloric enzymes. Further, the enzyme hydrolyses with starch molecules, and corn syrup is obtained. Lastly, the corn syrup is refined through filtration.

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Product Definition:

Corn syrup is obtained from corn's sugar content and is a sweet and thick syrup. It is mainly classified as light syrup and dark syrup. Light corn syrup is transparent and has a mild vanilla flavor with a slight sweetness, while dark corn syrup is rich in sweetness than light syrup and caramel color due to the addition of molasses. Besides this, the light corn syrup sold in grocery stores is different from high-fructose corn syrup (HFCS), which is often found in processed foods. Additionally, HFCS is created by converting glucose molecules in regular corn syrup into fructose through a refining process. This makes it much sweeter than regular corn syrup or sucrose and consuming it in large amounts can have negative health effects.

Market Drivers:

The corn syrup market is majorly driven by its application as a sweetening agent globally. It has expansive applications in the production of baked goods and condiments like jams and jellies. The majority of bakers and confectioners use corn syrup in products. It helps in obtaining the smooth texture of sugar pies, chess pies, pecan pies, sorbets, etc., by preventing sugar crystals formation. It is also used in households as a sweetener for making ice creams. The demand for corn syrup as a sweetener is increasing worldwide. High-fructose corn syrup is found in many food products, including desserts, soft drinks, fruit juices, yogurts, bread, and cereals. The high demand for convenience and processed foods, such as sweet/sugar-based ready-to-eat foods, ready-to-drink beverages, snacks, and frozen meals, is driving the growth of the high-fructose corn syrup market.

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