Health trends are steering consumers towards healthier food and beverage options that are lower in sugar and artificial sweeteners. Campaigns like the recent “month without sugar” and state soda taxes have kept the conversation about sugar reduction at the forefront for many consumers. The Food and Drug Administration (FDA) had initially mandated that food manufacturers include the amount of added sugars in packaged foods and drinks on the revamped nutrition facts labels, but the deadline has been postponed. Nevertheless, major food and beverage companies are actively working to decrease sugar and other sweeteners in their product formulations or to replace these ingredients with healthier, natural alternatives.
Nestlé has developed a method to naturally restructure sugar molecules, enabling a reduction in the amount consumed. The confectionery giant plans to incorporate this new sugar into its products in 2018, allowing for up to a 40% decrease in sugar without sacrificing sweetness. Stonyfield, the largest organic yogurt producer in the U.S., recently announced plans to cut added sugars by as much as 40% across some of its product lines. Soda manufacturers are also responding by offering smaller cans and a wider range of low-calorie drinks, many of which are now sweetened with stevia, monk fruit, and other alternatives instead of sugar. Coca-Cola, Dr Pepper Snapple, and PepsiCo have all pledged to reduce the caloric content from sugary drinks consumed by Americans by 20% by 2025.
Industry players like Pyure are quickly introducing various stevia-based products to meet the diminishing consumer preference for sugar. Stevia offers 300 times the sweetness of sugar with zero calories and a glycemic index of zero, allowing brands to use significantly less of this ingredient. Companies such as Unilever are employing stevia to lower the sugar content in their products while maintaining taste and mouthfeel. According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in about 20% of their products in 2016 to align with the growing demand for healthier options. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone, which is double the number from 2015. If this trend continues — and all signs suggest it will — the negative forecast for the sugar market, as outlined in Rabobank’s report, may very well come to fruition.
In addition to sugar reduction, some companies are also focusing on enhancing other nutritional aspects of their products. For instance, many are now fortifying their offerings with ingredients like calcium citrate and vitamin D to appeal to health-conscious consumers. By integrating these beneficial nutrients, brands aim to provide additional value to their products, further aligning with the demand for better-for-you options. With the emphasis on reducing sugar, increasing calcium citrate, and incorporating vitamin D, the food industry is evolving to meet the needs of modern consumers who prioritize health and wellness.