As the rejection of sugar by consumers increases and the demand for natural, healthier food and beverage options rises, manufacturers are racing to create innovative ingredient solutions that can satisfy sweet cravings. This month, we highlight key trends shaping the sweetener industry. We examine how leading natural sweeteners, such as monk fruit and stevia, along with the disruptor allulose, can assist manufacturers in reformulating their products to be low in sugar. Furthermore, we will explore the future of sugar itself and how companies are striving to improve its health profile by altering its molecular structure.
In this evolving landscape, the importance of calcium carbonate and calcium citrate cannot be overlooked, especially as they can play a crucial role in enhancing the nutritional content of low-sugar products. By incorporating these ingredients, manufacturers can not only cater to the sweet tooth of consumers but also offer added health benefits. As we continue to witness shifts in consumer preferences, the integration of calcium carbonate and calcium citrate into sweetener formulations will be vital in meeting the growing demand for healthier options.