Category Analysis: Maple Syrup
The 2026 season for maple syrup looks positive. US production held steady in 2026 with around 6 million gallons of syrup. Weather plays a huge influence as we get closer to the maple syrup season, and colder nights with warmer days are ideal. Snow in March has been good for many areas.
According to a press release for Cornell University’s Uihlein Maple Research Forest and Maple Program, with gradual thaws, research-backed innovations, and new chilling methods, producers in New York, home to more than 2,000 dedicated maple sugar makers, are poised for a strong maple syrup season.
Adam Wild, Director of Cornell University’s Uihlein Maple Research Forest and co-director of the Cornell Maple Program, stated in the release, “As we start to slowly climb out of the deep freeze the Northeast experienced this winter, maple producers are gearing up for another sweet run of maple sap to turn into maple syrup. The long, cold winter could be great for maple production, but a quick warmup and early spring would bring poor yields for maple producers.”
This time of year is filled with anticipation for Emma Marvin, Co-CEO of Butternut Mountain Farm, located in Morrisville, VT.
She explained, “The biggest driver as we get into the new year is anticipation and kicking off the maple crop’s harvest. Maple syrup is only produced during a short window in the spring—when temperature swings above and below freezing cause sap to flow in the maple trees of the northeastern US and Canada. That sap is then boiled down to syrup to create the product we all know as maple syrup. Given that the harvest turns on a few degrees, during a short window of time—and we’re harvesting sap that flows below the bark of the tree—there are few indicators prior to or even during the season about likely crop yield. So, at this moment, we’re eager to see what Mother Nature will provide.”
Anderson’s believes that passion is like the maple tree itself: it grows stronger with each passing year. What started in 1928 as a hobby has become a thriving family business that is still around today.
Steven Anderson, President of Anderson’s Maple Syrup, noted, “There is not much we can do other than to be prepared when Mother Nature says it is time. Patience is our biggest challenge this time of year.”
With weather affecting the timing and length of the maple season, Anderson said, “Pray for a bountiful crop! We do what we can to buy ahead, but there is only so much syrup made each year, so we position ourselves with customer service to syrup suppliers. Keeping them happy makes our supply chain happy.”
Beyond the forecast, Anderson’s Maple Syrup is driven by continued consumer-led growth and expansion.
He said, “Consumers are looking more and more for natural and nutritious food. Pure maple syrup is both and tastes great! We always love the opportunity to point out new ways to use pure maple syrup, as it helps create interest and excitement!”
Driven by health and a growing interest in sustainable goods, consumers are increasingly choosing maple syrup over refined sugar and artificial alternatives. Online media sources report that the market is projected to grow from $1.7 billion in 2025 to $1.82 billion in 2026. With a forecasted 6.9 percent CAGR, the market is expanding into bakery, confectionery, and everyday culinary uses.
In an earlier interview, Arnold Coombs, Director of Sales and Marketing for Coombs Family Farms, confirmed that more consumers are reaching for maple syrup.
“We continue to see organic maple syrup dominating the category as the consumer looks to better-for-you alternatives and overall cultural shift towards healthy choices being made, especially by Millennials and Gen Z.”
To make the most of the new consumer-driven affinity for maple, Anderson’s Maple Syrup has focused on building those relationships.
He reported, “Our main shift is working towards making better connections with our consumers directly and then driving them to our retailers. In the process, we will drive value to our retailers and show our value.”
They also focus on customer service to make sure consumers and retailers have the best experience with their company and go so far as to “make sure every question is answered and quickly,” Anderson conveyed. “In a world where it can be hard to get responses, we work to be the most responsive company on the market. Always ready to provide help and an answer.”
Coombs of Coombs Family Farms is also focusing on retailers and consumers in the year ahead.
Previously, Coombs described, “Retailers are working with us to cross-promote maple to increase the usage. By law, pure maple can’t be altered and still be pure maple, so innovation comes from additional uses in cooking, baking and sauces. I’m impressed by how creative consumers can be.”
As the 2026 season unfolds, producers are watching the weather and consumers’ changing habits closely. If conditions cooperate, it looks like another sweet year for the maple syrup category.
