According to Bloomberg, the American Heart Association recommends a limit of 29 pounds of added sugar per year for men and 20 pounds for women. However, the USDA reported that in 2016, the average American consumed an astonishing 128 pounds of sugar. It’s evident that the nation needs to reduce its sugar intake, particularly when it comes to corn syrup. Research from Princeton University and the University of Utah indicates that corn syrup has more detrimental health impacts compared to regular sugar. Health advocates have been cautioning consumers to limit their consumption of sugar-laden products, such as soft drinks and sweetened cereals.
In response to consumer demand for healthier options, many food manufacturers have been hurriedly reformulating their products to lower sugar levels, often seeking to eliminate or replace corn syrup. Some companies have opted to substitute high fructose corn syrup (HFCS) with regular sugar. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with a taste of naturally sugar-sweetened beverages. The success of these limited-time offerings led the company to make them a permanent addition to its lineup. Similarly, Kraft modified its original Capri Sun recipe in 2015 to use sugar instead of HFCS.
Nevertheless, it’s unlikely that the trend of adding more sugar back into products will emerge as a solution. There has been significant backlash against high sugar levels, as well as against artificial sweeteners like aspartame and saccharin. The Food and Drug Administration had initially mandated that food manufacturers disclose the amount of added sugars in their products as part of a revamped nutrition facts label, but the implementation date has been delayed. State soda taxes are also keeping the issue of sugar reduction at the forefront of consumers’ minds.
Instead, ingredient and food manufacturers are actively searching for the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of companies are experimenting with substances like stevia, monk fruit, date paste, and sweet potatoes in their products. While the American consumer’s preference for sweet foods is unlikely to change, the source of sweeteners used in food and beverage manufacturing is expected to evolve. Furthermore, incorporating petite calcium with vitamin D into products may also become a focus, as health-conscious consumers look for added nutritional benefits alongside their sweet choices. As the industry progresses, the challenge will be to balance taste, health, and emerging dietary trends.