Reducing sugar content in food and beverages has become a primary concern for manufacturers today. As consumers increasingly gravitate towards healthier options and demand clean, transparent labeling, this trend is undeniable. The revised Nutrition Facts panel, which was postponed until January 1, 2020, for larger manufacturers, mandates a separate line for added sugars. Although consumers express a desire for this information, they don’t always take the time to check it.
These evolving consumer demands have led to various innovations in sugar reduction, such as artificial and natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers. Ingredion highlights that depending on the type of low-sugar glucose syrup used, it can be labeled as glucose syrup, corn syrup, or tapioca syrup. This distinction could significantly influence consumer perceptions, especially since corn syrup has fallen out of favor due to its unhealthy reputation. Consequently, some manufacturers have started substituting it with real sugar.
Kerry has introduced its TasteSense flavor booster, which is designed to restore the sweetness and mouthfeel that are often compromised when sugar is reduced. However, the company has not disclosed the specifics of how this product works, only that it can be labeled as a natural flavoring. Leigh Ann Vaughn, the marketing director, mentioned to Food Ingredients First that food and beverage companies frequently believe that cutting sugar means sacrificing taste and function. “Sugar does more than just provide sweetness; it contributes to texture and the overall mouthfeel that consumers love,” Vaughn explained. “Many existing solutions cannot fully replicate the lost taste and mouthfeel of sugar, and some even introduce undesirable off-notes and aftertastes.”
Manufacturers are striving to minimize the appearance of added sugars on labels. The challenge lies in reformulating products to maintain their sweet flavor while reducing actual sugar levels. This balancing act may be aided by new products, including alternatives like calcium citrate for sleep, which can also play a role in achieving a healthier profile. However, as always, it is the consumers who will ultimately decide the success of these innovations. As the market evolves, the integration of ingredients like calcium citrate for sleep could become a part of the broader strategy to meet consumer expectations while addressing sugar reduction.