Sweet on sweeteners.

Rice Syrup

What are they?

Rice Syrup is a natural sweetener derived from rice and a popular alternative to traditional sweeteners. Brown rice syrup is widely accepted by consumers as a recognizable ingredient from a better-for-you source.

Along with our tapioca syrup ingredient selection (a sweetener derived from the cassava root), both syrups are increasingly being recognized as healthier alternatives to traditional sweeteners such as glucose, high fructose corn syrup, and other corn-derived sweeteners.

Both brown rice syrup and tapioca syrups contribute more than just sweetness. They also provide nutritive solids, body, mouthfeel, and crystallization control, with physical and sensory properties comparable to other syrups. 

Where are they used?

Brown rice syrup and tapioca syrup can be used to replace traditional corn syrups in various food and beverage products. 

  • Bakery: cookies, muffins, cakes and breads
  • Beverages: smoothies, fruit juices, flavoured waters
  • Cereals: ready-to-eat breakfast cereals, granolas and bars
  • Confectionery: better-for-you gummies and candies
  • Sauces and condiments: barbecue sauce, ketchup, and salad dressings
  • Sports nutrition: energy and protein bars
Variations and Selection Criteria

Rice and tapioca syrups are naturally non-GMO and also available in organic versions. The dextrose equivalent (DE) varies from 26 up to 63, mirroring the traditional corn syrups that they replace. Rice syrups can be derived from white or brown rice.


In conclusion, brown rice syrup and tapioca syrup offer a unique blend of benefits for food and beverage manufacturers. Their nutritional profile, versatility, and appeal to health-conscious consumers make them attractive options to traditional corn-based sweeteners like high fructose corn syrup and glucose. Blendtek can help you select the best option for your products.

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