Maple syrup contains approximately 65% sucrose and 1% to 2% glucose and fructose. It also contains potassium, calcium, magnesium, sodium, zinc, manganese, phosphorus and iron. Maple syrup contains large quantities of B complex vitamins, particularly thiamine, plus it has the distinction of being fat free. The nutritional values in different quantities of maple syrup, identified under Food Code 4326, are available in Health Canada’s Canadian Nutrient File, 2005.

Maple syrup has antioxidant properties related to a functional food . A functional food is a conventional food consumed as part of a normal diet that has demonstrated physiological effects and/or reduces the risk of chronic disease beyond basic nutritional functions. Recent research has demonstrated that maple syrup contains a large concentration of polyphenols (phenolic acids and flavonoids) with antioxidant and organoleptic properties. During a feature on the Radio-Canada program "L’Épicerie" (French only), Monique Lacroix, a researcher at the INRS-Armand Frappier, pointed out that 100 g of maple syrup contains the same quantity of polyphenols as 100 g of broccoli or a cup of green tea.

Antioxidants help fight free radicals, which is thought to help prevent the development of heart disease, reduce the risk of cancer with their antimutagenic properties and the risk of other aging-related diseases. Phenols bound to a sugar contained in maple syrup apparently have a higher antioxidant capacity than those that are not bound to a sugar. Although both white sugar and maple syrup contain saccharose, maple syrup is better for your health. In fact, maple syrup also contains minerals such as calcium, potassium, zinc, manganese and secondary metabolites.

In the past few years, demographic changes and health concerns have played an increasingly important role in consumers’ food decisions and dietary trends.

From a demographic standpoint, we have a growing and ageing population, household size is decreasing and ethnic groups are more diversified. These various factors are influencing the choice of foods, preferred sizes and buying habits.

The population is ageing and is aware of rising health care costs. Consumers are increasingly looking for foods not only for their basic nutritional value, but also for their health benefits. Consumers have a better understanding of the relationships between diet and disease. The food technology and nutrition fields are rapidly expanding. These factors are leading to very fast-paced development of the international nutraceutical and functional food market.

In reaction to the many obesity-related health problems, people are reducing their consumption of fats and sugars and choosing their foods based on low fat and sugar content. Consumers are increasingly concerned about the authenticity, purity and safety of their foods. They also consider taste quality, the environmental aspect, and production and preparation method in their selection criteria.

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