The global rice syrup market is poised for steady growth through 2036, supported by increasing consumer demand for natural, organic, and non-GMO ingredients and the growing preference for alternatives to traditional high-fructose corn syrup. The global rice syrup market was valued at approximately USD 1,850.3 million in 2025 and is projected to reach USD 2,732.8 million by 2036, expanding at a CAGR of 3.6% from 2026 to 2036.

Rice syrup, also known as rice malt syrup or rice brown syrup, is a rice-derived liquid sweetener produced by enzymatically converting rice starch into sugars such as maltose, glucose, and maltotriose. The resulting thick syrup offers mild sweetness and functional properties that make it suitable for a wide range of food and beverage applications. Increasing use of plant-based ingredients and clean-label formulations is expected to create further opportunities for manufacturers across global markets.

Rising Demand for Organic and Non-GMO Ingredients Supports Market Growth

One of the major factors driving the rice syrup market is the growing consumer preference for organic and non-GMO food ingredients. Consumers are increasingly paying attention to ingredient lists and seeking products perceived as natural, recognizable, and minimally processed. This shift is encouraging food manufacturers to reformulate products using plant-derived sweetening ingredients.

Rice syrup is well positioned to benefit from this trend because it originates from rice and can be incorporated into organic and non-GMO food formulations. Its mild sweetness and functional characteristics make it suitable for products where manufacturers seek alternatives to conventional sweeteners.

The trend is particularly evident in categories such as bakery products, snack bars, breakfast cereals, organic packaged foods, plant-based snacks, beverages, and infant food. As manufacturers expand their clean-label product portfolios, demand for rice-derived ingredients is expected to increase.

Preference for Alternatives to High-Fructose Corn Syrup Creates Momentum

Growing consumer interest in alternatives to high-fructose corn syrup is another important factor supporting the rice syrup market. Consumers are increasingly looking for sweeteners derived from recognizable plant sources, while food companies are responding by evaluating alternative ingredients for product reformulation.

Rice syrup provides manufacturers with a plant-based sweetening solution that can also function as a binding and texture-enhancing ingredient. Its versatility enables food producers to use it across several formulations without relying exclusively on conventional sweeteners.

The ingredient is particularly relevant to bakery products, confectionery, cereal products, snack bars, beverages, and other processed foods. As clean-label positioning becomes increasingly important in the food and beverage industry, rice syrup is expected to gain further attention as manufacturers seek functional ingredients aligned with changing consumer expectations.

Plant-Based Foods Open New Market Opportunities

The expansion of the plant-based food industry represents a significant opportunity for rice syrup manufacturers. Growing consumer interest in vegan, vegetarian, and dairy-free diets has contributed to the development of plant-based beverages, dairy alternatives, vegan desserts, plant-based ice creams, functional foods, and nutritional products.

Rice syrup can provide sweetness while also contributing to binding and texture. Its plant-based origin makes it compatible with numerous vegan and vegetarian formulations. Manufacturers can use the ingredient in products such as snack bars, breakfast cereals, plant-based beverages, dairy-free desserts, and functional food products.

The continued introduction of innovative plant-based foods is expected to broaden the application base for rice syrup. Product developers are increasingly seeking multifunctional ingredients capable of supporting both nutritional and sensory requirements, creating opportunities for rice-derived sweeteners.

Brown Rice Syrup Maintains Leading Position

By rice type, brown rice syrup accounted for approximately 52.1% of the global rice syrup market in 2025, making it the leading segment. Its market position is supported by its strong association with natural, organic, whole-grain, and clean-label food products.

Brown rice retains its bran layer, and products derived from brown rice are often perceived by consumers as less refined and more closely connected to whole-grain ingredients. This positioning has helped brown rice syrup gain traction in health-focused and organic food categories.

Manufacturers use brown rice syrup in products such as granola bars, cereals, bakery goods, infant foods, and plant-based snacks. In addition to providing sweetness, the syrup can act as a binding agent and help retain moisture, making it valuable in formulations where texture and product stability are important.

Asia Pacific Remains the Leading Regional Market

Asia Pacific dominated the global rice syrup market in 2025, accounting for approximately 30.1% of market revenue. The region's leadership is supported by the availability of rice as a major agricultural commodity, established rice-processing industries, and strong food manufacturing capabilities.

China, India, Japan, Thailand, and Vietnam are among the important rice-producing markets contributing to the regional supply chain. The availability of raw materials supports rice-based ingredient production, while established culinary traditions have helped maintain familiarity with rice-derived sweeteners.

Rapid urbanization, changing dietary habits, increasing disposable incomes, and expansion of packaged food consumption are also supporting demand. Food manufacturers across the region are incorporating rice syrup into bakery products, snacks, beverages, and other processed foods as they respond to growing interest in natural and plant-based ingredients.

Product Innovation Strengthens Market Prospects

Innovation across rice-based foods and ingredients is expected to contribute to market development. Recent product introductions demonstrate growing interest in rice-derived formulations across food categories.

In August 2025, Kinish launched “The Rice Creamery,” a dairy-free vegan ice cream brand made using rice ingredients. In May 2025, Ezaki Glico introduced its Rice Soft Candy at Expo 2025 Osaka Kansai, incorporating rice syrup along with other rice-derived ingredients. In January 2025, Axiom Foods introduced Oryzatein 2.0, a rice protein ingredient designed for applications including infant nutrition, beverages, and dairy alternatives.

Such developments highlight the broader expansion of rice-based ingredients across innovative food and beverage applications.

Competitive Landscape

The global rice syrup market features several established ingredient manufacturers and suppliers. Key companies include ACT Polyols Pvt. Ltd., Anhui Yuansen Biological Technology Co., Ltd., Bharat Glucose Pvt. Ltd., Ciranda, Inc., Fringe Papo International, Glucorp Pvt. Ltd., Gulshan Polyols Ltd., Hangzhou Focus Corporation, Hangzhou Yeastar Biotech Co., Ltd., Malt Products Corporation, Master Sweetener, Matco Foods Pvt. Ltd., Nectafresh Agro Foods, Shafi Gluco Chem Pvt. Ltd., and Wuhu Deli Foods Co., Ltd.

Market participants are focusing on product development, expanded application portfolios, manufacturing capabilities, and strategic business initiatives to address evolving demand from food and beverage manufacturers.

Outlook

The global rice syrup market is expected to maintain a positive growth trajectory through 2036 as clean-label food trends, organic and non-GMO demand, plant-based diets, and the search for alternatives to conventional sweeteners reshape food formulation strategies.

With the market projected to increase from USD 1,850.3 million in 2025 to USD 2,732.8 million by 2036, rice syrup is positioned to benefit from expanding applications across bakery and confectionery products, beverages, dairy alternatives, infant nutrition, nutritional foods, snacks, and other processed food categories.

Asia Pacific is expected to remain an important growth center, while continued product innovation and rising consumer acceptance of plant-derived ingredients are likely to create additional opportunities for manufacturers and suppliers worldwide.