Maple syrup

Maple syrup suppliers and sourcing guide

Maple syrup is made by collecting sap from maple trees, mainly sugar maple (Acer saccharum), in late winter and boiling it down in evaporators until it reaches syrup density. Heat during boiling develops its color and flavor, so early-season syrup is usually lighter and late-season syrup darker and stronger. Manufacturers buy it in drums or totes by grade and color class, and also as maple sugar, a fully dried and granulated form.

See suppliers What to ask for on the COA

Category: Sweeteners
Also known as: Maple sirup · Pure maple syrup
Facts checked: November 2026

Forms and grades of maple syrup

Suppliers sell different products under the same name. Specify the one you need.

Grade A by color class
Golden, Amber, Dark and Very Dark classes set by light transmittance, each with a typical taste; darker classes carry more maple flavor into finished foods.
Processing grade
Syrup that does not meet Grade A, often for an off-flavor or very dark color, sold in bulk for use as an ingredient in other products.
Maple sugar
Syrup boiled further and stirred until it crystallizes, then milled to a granulated sugar for dry mixes, coatings and baked goods.
Organic
Syrup from certified organic sugarbushes; the certificate should cover both the producer and the packer.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Brix (soluble solids): Soluble solids by refractometer; low-Brix syrup can ferment and high-Brix syrup can crystallize in the drum.
Color (light transmittance): Percent light transmittance by spectrophotometer, which assigns the color class.
Lead: Lead by ICP-MS, since older evaporators and fittings could contain lead solder; many buyers set a tight limit.
Flavor and clarity: Sensory check for off-flavors (for example buddy, sour or scorched) and a visual check for cloudiness and sediment.
Sugar profile and authenticity: Sucrose, glucose and fructose by HPLC, and carbon isotope ratio testing to screen for added cane or corn syrup.
Microbiology: Yeast and mold counts, particularly for syrup at lower Brix or after reprocessing.

Storage, lots and expiry

Storage and shelf life

Keep unopened drums in a cool, dry place out of direct sun; once opened, keep syrup closed and refrigerated or use it promptly, since mold can grow on the surface. Long or warm storage slowly darkens syrup, and high-Brix syrup can crystallize in the container. Shelf life follows the packer's specification, with Brix, color and yeast and mold checked before using aged stock.

Lots and expiry dates

Color class, Brix and flavor shift through the sugaring season and between producers, so record each lot's grade, color class and Brix. Packers often blend drums to a target color, so keep drum numbers and producer IDs for traceability.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

21 CFR 168.140 defines maple sirup as the liquid food derived by concentration and heat treatment of the sap of the maple tree (Acer), containing not less than 66 percent by weight of soluble solids.
Source: ecfr.gov (opens in a new tab)
USDA's U.S. Standards for Grades of Maple Syrup set Grade A color classes (Golden, Amber, Dark and Very Dark) and a Processing Grade for syrup used in manufacturing other products.
Source: ams.usda.gov (opens in a new tab)
The same USDA standards limit Grade A maple syrup to not more than 68.9 percent solids by weight (Brix).
Source: ams.usda.gov (opens in a new tab)
FDA's 2019 added sugars guidance notes that the 2018 Farm Bill provides that the Nutrition Facts label of single-ingredient maple syrup packaged and sold on its own need not bear the "Includes Xg Added Sugars" declaration.
Source: fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Maple syrup suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking maple syrup suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of maple syrup can brands buy?

Common forms include grade A by color class, processing grade, maple sugar and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for maple syrup include?

Expect brix (soluble solids), color (light transmittance), lead, flavor and clarity, sugar profile and authenticity and microbiology, each with its method, specification and result for that lot.

How should maple syrup be stored?

What is the regulatory status of maple syrup?

21 CFR 168.140 defines maple sirup as the liquid food derived by concentration and heat treatment of the sap of the maple tree (Acer), containing not less than 66 percent by weight of soluble solids. USDA's U.S. Standards for Grades of Maple Syrup set Grade A color classes (Golden, Amber, Dark and Very Dark) and a Processing Grade for syrup used in manufacturing other products. The same USDA standards limit Grade A maple syrup to not more than 68.9 percent solids by weight (Brix). FDA's 2019 added sugars guidance notes that the 2018 Farm Bill provides that the Nutrition Facts label of single-ingredient maple syrup packaged and sold on its own need not bear the "Includes Xg Added Sugars" declaration.

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