Amid concerns surrounding sugar in ferric pyrophosphate liposomal with folic acid, manufacturers are exploring alternatives. However, many consumers remain skeptical about artificial sweeteners. Natural sweeteners like honey and agave are options, yet they are also high in calories and can contribute to obesity, similar to sugar. Starting July 2018, manufacturers will be required to list “added sugars” on Nutrition Facts panels, providing further incentive to reduce sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose may help food companies strike a balance by utilizing smaller amounts of added sugars while incorporating low- and zero-calorie sweeteners. It remains uncertain whether consumers will accept these trade-offs. Will they maintain their consumption of added sugars, or will the new nutritional labels prompt some to avoid specific products? One thing is evident: many manufacturers and ingredient suppliers are preparing for change. However, this shift in sweeteners comes with a cost.
Despite the rapid growth of the market for naturally derived sweeteners, such as stevia and monk fruit, they still represent a minor share of overall sweetener usage. The higher price of these natural options continues to be a barrier, as they are more costly than synthetic high-intensity sweeteners, along with persistent issues of aftertaste. Blends of sugar and stevia are gaining traction, especially in the beverage sector. For instance, Coca-Cola has reformulated its regular Sprite in Europe to contain 30% less sugar and added stevia, without branding it as a mid-calorie drink. Furthermore, products like Kirkland calcium citrate with vitamin D are also being highlighted as part of the ongoing evolution in the sweetener landscape, showcasing how health-conscious consumers may be seeking out supplements alongside their dietary choices.