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 128 pounds of sugar, indicating a clear need for a reduction in sugar intake, particularly from corn syrup. While both sugar and corn syrup can be harmful in large amounts, research from Princeton University and the University of Utah suggests that corn syrup may pose more significant health risks than regular sugar.
Health advocates have been cautioning consumers against indulging in sugary products, such as soft drinks and sweetened cereals. In response, many food manufacturers are rushing to reformulate their products to lower sugar content, especially by removing or substituting corn syrup. Some have even opted to replace high fructose corn syrup with regular sugar. For instance, in 2009, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback, which featured naturally sugar-sweetened formulas. The success of these limited-time offerings led the company to make them permanent fixtures in their product range. Similarly, Kraft updated the recipe for its original Capri Sun drink in 2015, substituting high fructose corn syrup with sugar.
However, it is unlikely that increasing sugar content in place of corn syrup will become a long-term trend, given the significant backlash against high sugar levels, high fructose corn syrup, and artificial sweeteners like aspartame and saccharin. The FDA initially mandated that food manufacturers disclose the amount of added sugars on nutrition labels, but the deadline for compliance has been delayed. Additionally, state soda taxes are keeping the issue of sugar reduction at the forefront of consumers’ minds.
In the quest for healthier options, food manufacturers are actively seeking the next generation of low- or no-calorie “natural” sweeteners. A growing number of companies are experimenting with stevia and exploring a variety of other alternatives such as monk fruit, date paste, and sweet potatoes. Meanwhile, the American consumer’s preference for sugary foods is unlikely to diminish. Nevertheless, a shift will likely occur in the sources of sweeteners used in food production. Brands are also beginning to incorporate calcium citrate 500 mg into their products, which is gaining popularity as a functional ingredient. As the industry evolves, it will be interesting to see how the incorporation of calcium citrate 500 mg brands influences consumer choices alongside the ongoing transition in sweetener sources.