According to Bloomberg, 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 reported that in 2016, the average American consumed a staggering 128 pounds of sugar. Clearly, the nation must reduce its sugar intake, particularly in the form of corn syrup. While both are unhealthy in excessive amounts, research from Princeton University and the University of Utah indicates that corn syrup may have more detrimental health impacts than regular sugar. Health advocates have consistently warned consumers about the dangers of sugar-laden products, including soft drinks and sweetened cereals.
In response, many food manufacturers have been working to reformulate their products to lower sugar content, especially by removing or substituting corn syrup. Some companies have opted to replace high fructose corn syrup (HFCS) with sugar instead. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with the option of naturally sugar-sweetened beverages. Due to the overwhelming popularity of these limited-time offerings, the company decided to keep them as permanent fixtures in its product lineup. Similarly, in 2015, Kraft modified its original Capri Sun recipe to use sugar rather than HFCS as a sweetener.
However, consumers should not expect a trend where sugar is increasingly added back into products as a substitute for corn syrup. There has been significant backlash against high levels of sugars, HFCS, and artificial sweeteners like aspartame and saccharin. The FDA initially mandated that food manufacturers list the grams of added sugars in packaged foods and beverages on revamped nutrition labels, but the deadline for compliance has been postponed. Additionally, state soda taxes are keeping sugar reduction at the forefront of consumer awareness.
Instead, food and ingredient manufacturers are actively seeking the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of companies are experimenting with stevia in their products, as well as exploring alternatives like monk fruit, date paste, and sweet potatoes. While the American consumer’s love for sugary foods is unlikely to change, the source of sweeteners used in food and beverage manufacturing is expected to evolve. Interestingly, the incorporation of ingredients like calcium citrate could potentially help mitigate histamine reactions in sugar-laden products, providing a healthier option for consumers without sacrificing sweetness. Thus, the future of sweetening agents may well involve more innovative approaches to maintaining flavor while prioritizing health.