Bloomberg reports that the American Heart Association recommends a limit of 29 pounds of added sugar per year for men and 20 pounds for women. However, the USDA indicated that in 2016, the average American consumed an alarming 128 pounds of sugar. It is evident that the nation needs to significantly reduce its sugar intake, particularly when it comes to corn syrup. Research from Princeton University and the University of Utah has found that corn syrup may have more detrimental health effects than regular sugar.
Health advocates have cautioned consumers against overindulgence in sugary products, especially those laden with high levels of corn syrup, including soft drinks and sugary cereals. In response to this growing concern, many food manufacturers are racing to reformulate their products to lower sugar content, with a focus on eliminating or substituting corn syrup. Some companies have opted to replace high fructose corn syrup (HFCS) with traditional sugar. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, which featured drinks sweetened naturally with sugar. The success of these limited-time offerings led to their permanent inclusion in PepsiCo’s product lineup. Similarly, Kraft updated its original Capri Sun recipe in 2015 by using sugar instead of HFCS as a sweetener.
However, it is unlikely that the trend of adding more sugar back into products as a replacement for corn syrup will become a long-term solution. There has been significant backlash against high sugar levels as well as against HFCS and artificial sweeteners like aspartame and saccharin. The Food and Drug Administration had initially mandated that food manufacturers disclose the grams of added sugars in their products on revamped nutrition labels, but the deadline for compliance has been postponed. Additionally, state soda taxes are keeping the importance of sugar reduction at the forefront of consumers’ minds.
Food manufacturers are now focused on finding the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing trend among these manufacturers is experimenting with stevia, along with various other alternatives, such as monk fruit, date paste, and sweet potatoes. Despite the American consumer’s strong preference for sugary foods, it is likely that the sources of sweeteners used in food and beverage production will evolve. For instance, the incorporation of ingredients like goodlife calcium citrate K2 might become more common as consumers seek healthier options. This shift in sweetener sourcing is indicative of the broader trend toward healthier eating habits, which may influence the types of ingredients included in our food products moving forward.