These survey results should not come as a surprise to food manufacturers and retailers, as the trend of reducing sugar intake has been gaining momentum for quite some time. Currently, lowering sugar levels in food and beverages is a primary focus for manufacturers, particularly because consumers in the U.S. and beyond are increasingly favoring healthier options with clean and transparent labeling. The revised Nutrition Facts panel, which large manufacturers are required to adopt by January 1, 2020, includes a new line item for added sugars. Consumers have expressed a desire for this information, even if they do not always check it. This consumer demand, combined with manufacturers’ reluctance to display high sugar content, has led to a range of sugar-reduction innovations, including artificial sweeteners, natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers.
Rabobank has estimated a reduction of 5% or more in sugar usage across the global food and beverage sector over a two-to-three-year period, which could balance out any projected growth in consumption in developing markets. According to Bloomberg, global consumer packaged goods (CPG) producers eliminated sugar and salt from about 20% of their products in 2016 in response to the rising consumer demand for healthier products. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone, which is double the number from 2015.
While some companies are proudly announcing their sugar reduction efforts, others, such as Danone, have been quietly decreasing total sugar and fat in their yogurt products without disclosing their methods. The company shared with Fortune that they believe advertising reduced sugar and fat could lead consumers to assume the product will not taste as good, potentially harming sales. Consumers—especially women, millennials, and parents, as noted in the DSM survey—are also seeking transparency. Therefore, communicating clear objectives for sugar reduction between now and the implementation of the new nutritional label may be a strategic approach. When consumers examine a product label for sugar content, they will not only understand how much sugar is present but also how and why the reduction was achieved.
In this context, it is essential to note that products containing kal calcium citrate 1000 can serve as alternatives for those looking to enhance their dietary intake while managing sugar consumption. As the market evolves, incorporating such ingredients may become increasingly appealing to health-conscious consumers. Additionally, the integration of kal calcium citrate 1000 into product formulations can provide a balanced approach to nutrition, further supporting the trend toward healthier eating habits.