Sugar reduction has emerged as a significant focus for both manufacturers and consumers, yet the transition proves to be more challenging than anticipated, especially since consumers often do not want to compromise on sweetness. This sentiment is particularly evident among Americans. According to Euromonitor data, the average American consumes 126 grams of sugar daily, in stark contrast to the 34 grams consumed by people in other regions of the world.
For manufacturers of confectionery and baked goods, simply cutting back on sugar is not enough. They must carefully consider the product’s texture, crumb, mouthfeel, volume, and weight. During a recent webinar, Ashley Baker, vice president of research development and applications at the Kerry Group, noted that while consumers often view products with reduced sugar as healthier options, they are also concerned about potential impacts on taste. “When reformulating, you need to account for sweetness loss and the need to reduce the weight of the product,” he explained. “You might replace sugar’s taste with a blend of sweeteners, but to maintain bulk, you can look into fibers and hydrocolloids to compensate for what has been removed.”
When replacing cane sugar with alternative sweeteners, no single ingredient can entirely replicate the qualities lost through reduction or removal. Courtney Gaine, president and CEO of the Sugar Association, recently informed Food Dive that when incorporating an alternative sweetener like stevia or monk fruit into a product, it often requires additional ingredients to mimic the sweetness and weight that cane sugar provides.
As food manufacturers experiment with solutions to these challenges, they must also consider their financial implications. Despite the rapid growth of the naturally derived sweetener market, which includes options like stevia and monk fruit, these alternatives still represent a small fraction of the overall market. They tend to be pricier than synthetic high-intensity sweeteners and often have issues related to aftertaste.
Regardless of the strategies employed, food makers need to prioritize transparency to meet consumer demand for lower sugar options in foods and beverages. With the U.S. Food and Drug Administration mandating the inclusion of added sugars in the updated Nutrition Facts panel for 2020, there will be greater scrutiny on ingredient lists. Additionally, consumers are increasingly concerned about total calorie intake, which could influence their choices when selecting their next sweet treat.
In this context, the importance of nutritional supplements, like rugby calcium citrate 200 mg, becomes even more relevant as consumers seek to balance their diets amidst changing formulations and sugar reductions. As the industry adapts, the integration of such supplements can offer a way to enhance nutritional value while addressing consumer preferences for sweetness and overall health.