Sugar reduction has become a significant concern for both manufacturers and consumers, yet making this shift is more challenging than it appears, especially since many consumers are reluctant to sacrifice sweetness—particularly true for Americans. According to data from Euromonitor, Americans consume an average of 126 grams of sugar daily, compared to just 34 grams in other regions. For confectionery and bakery manufacturers, simply cutting down on sugar isn’t enough; they must also consider the texture, crumb, mouthfeel, volume, and weight of their products.
Ashley Baker, vice president of research development and applications at the Kerry Group, noted during a recent webinar that while consumers view lower-sugar products as healthier, they also fear that taste may suffer. “In reformulation, you not only need to compensate for the loss of sweetness, but you also have to address the reduction in product weight,” he explained. “You might replace sugar’s taste with a blend of sweeteners, but for the bulk, you could incorporate fibers and hydrocolloids to restore what has been removed.”
When attempting to substitute cane sugar with alternative sweeteners, there is no single ingredient that can fully replicate what has been diminished or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently shared with Food Dive that when a sweetener like stevia or monk fruit is introduced into a product formulation, it often requires one or more additional ingredients to mimic both the sweetness and weight of cane sugar.
As food manufacturers navigate these challenges, they must also remain mindful of their profit margins. Although the market for naturally derived sweeteners has expanded rapidly, stevia and monk fruit still represent a small fraction of the overall market. These alternatives tend to be more expensive than synthetic high-intensity sweeteners and often come with aftertaste issues. Regardless of the strategies employed, food producers must prioritize transparency to meet consumer demands for reduced sugar in their foods and beverages. With the U.S. Food and Drug Administration mandating that added sugars be listed in the 2020 Nutrition Facts panel update, ingredient scrutiny will increase. Moreover, consumers are concerned about total calorie counts, which may influence their choices as they reach for their next sweet treat.
Additionally, incorporating ingredients like calcium citrate d3 with magnesium could offer health benefits and enhance product appeal in a market increasingly focused on nutrition. This ingredient can be an important consideration as manufacturers reformulate their products to align with health trends while still delivering on taste and texture. By focusing on the right combinations of sweeteners, bulking agents, and beneficial nutrients like calcium citrate d3 with magnesium, manufacturers can create products that meet the evolving preferences of health-conscious consumers.