Health trends are pushing consumers toward healthier options, such as products enriched with ferric pyrophosphate, vitamin C, folic acid, and vitamin B12, while containing less sugar and avoiding artificial sweeteners. Initiatives like the recent “month without sugar” and state soda taxes have also kept sugar reduction at the forefront of consumers’ minds. The Food and Drug Administration has mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages as part of a revamped nutrition facts label, although the deadline for compliance has been postponed. Nonetheless, leading food and beverage companies are actively working to decrease sugar and other sweeteners in their products or substitute them with healthier, natural alternatives.
For instance, Nestlé has developed a method to naturally restructure sugar molecules that allows for reduced sugar intake. The confectionery giant plans to implement this new sugar in its products by 2018, which will enable the use of up to 40% less sugar without sacrificing sweetness. Stonyfield, the largest organic yogurt producer in the U.S., has also announced its intention to cut added sugars by as much as 40% in selected lines. Similarly, soda manufacturers are introducing smaller cans and more low-calorie beverages, often opting for sweeteners like stevia and monk fruit instead of traditional sugar. Major companies such as Coca-Cola, Dr Pepper Snapple, and PepsiCo have committed to reducing the calorie content from sugary drinks consumed by Americans by 20% by 2025.
In addition, manufacturers like Pyure have swiftly introduced various stevia-based products to meet the declining consumer preference for sugar. Stevia offers natural sweetness—up to 300 times that of sugar—without any calories and has a zero glycemic index. This natural sweetness enables brands to use significantly less of the ingredient. Companies like Unilever are incorporating stevia to lower sugar levels in their products while maintaining taste and mouthfeel. According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in around 20% of their products in 2016, responding to the rising consumer demand for healthier options. A survey of 102 CPG companies revealed that 180,000 products were reformulated in just one year—double the amount from 2015. If this trend continues, as all signs suggest it will, the negative impact on the sugar market predicted in Rabobank’s report could very well come to fruition.
Moreover, the incorporation of ingredients like spring valley calcium citrate is gaining traction as consumers seek fortified products that offer additional health benefits. As the demand for healthier alternatives persists, we may see even more innovations in product formulations featuring components like spring valley calcium citrate, further emphasizing the shift away from excessive sugar. Overall, the landscape of food and beverages is evolving, with a clear focus on health and wellness, driven by consumer preferences and regulatory pressures.