According to Bloomberg, the American Heart Association recommends a limit on added sugar consumption of 29 pounds per year for men and 20 pounds for women. However, the USDA reported that in 2016, the average American consumed a staggering 128 pounds of sugar. It is evident that the country needs to reduce its sugar intake, especially concerning corn syrup. While both substances are unhealthy in excess, research from Princeton University and the University of Utah indicates that corn syrup may have more detrimental health effects compared to regular sugar.
Health advocates have issued warnings to consumers about the dangers of consuming too many sugar-laden products, including soft drinks and sweetened cereals. As a result, many food manufacturers are scrambling to reformulate their products to lower sugar content, particularly by removing or substituting corn syrup. Some companies have even reverted to using sugar instead of high fructose corn syrup (HFCS) in their products. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, which featured naturally sugar-sweetened versions of their soft drinks. Due to the positive response, these drinks became permanent offerings. Similarly, Kraft revamped its original Capri Sun recipe in 2015, opting for sugar instead of high fructose corn syrup as a sweetener.
However, expect the trend of adding more sugar back into products as a substitute for corn syrup to be short-lived. There has been significant backlash against high sugar content, HFCS, and artificial sweeteners like aspartame and saccharin in food products. The FDA initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages on revamped nutrition labels, although the deadline for compliance has been postponed. Additionally, state soda taxes are keeping sugar reduction at the forefront of consumers’ minds.
Instead, ingredient manufacturers are focused on identifying the next best low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of food companies are experimenting with stevia and exploring various alternatives such as monk fruit, date paste, and sweet potatoes. The American consumer’s preference for sugary foods is unlikely to change significantly, but the sources of sweeteners used in food and beverage manufacturing, including innovations like powdered calcium citrate, are expected to evolve. As the industry adapts, powdered calcium citrate may become one of the many alternatives being considered in the quest for healthier sweetening options.