Health trends are steering consumers towards healthier food and beverage options that have reduced sugar and artificial sweeteners. Campaigns like the recent “month without sugar” and state-imposed soda taxes are reinforcing the importance of sugar reduction in consumers’ minds. Although the Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged products through updated nutrition labels, the deadline for compliance has been postponed. Nevertheless, major food and beverage companies are actively working to lower sugar content and replace it with healthier, natural alternatives.
Nestle has developed a method to naturally restructure sugar molecules, allowing for a reduction in sugar intake. The confectionery giant aims to incorporate this new sugar into its products by 2018, enabling them to use up to 40% less sugar while maintaining sweetness. Similarly, Stonyfield, the largest organic yogurt producer in the U.S., has announced plans to cut added sugars by up to 40% in some of its product lines. Soda manufacturers are also introducing smaller cans and low-calorie beverages, with many opting for sweeteners like stevia and monk fruit in place of sugar. Companies such as Coca-Cola, Dr Pepper Snapple, and PepsiCo have committed to decreasing the caloric content of sugary drinks consumed by Americans by 20% before 2025.
With sugar falling out of favor, manufacturers like Pyure are quickly bringing various stevia-based products to market. Stevia offers 300 times the sweetness of sugar while containing no calories and having a zero glycemic index, allowing brands to use significantly lesser amounts. Companies such as Unilever are utilizing stevia as a substitute to reduce sugar levels in their products without sacrificing taste or mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) producers eliminated sugar and salt from approximately 20% of their products in 2016, responding to the increased consumer demand for healthier options. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone—double the number from 2015. If this trend continues, as all signs suggest, the negative impact on the sugar market forecasted in Rabobank’s report may indeed materialize.
In addition, it’s worth noting that the best form of calcium citrate is also becoming a significant focus for consumers seeking healthier choices, as they look for products that not only reduce sugar but also enhance overall nutritional value. As the demand for the best form of calcium citrate grows, manufacturers are likely to adapt their formulations to accommodate this trend, ensuring that health-conscious consumers have access to products that meet their needs without added sugars.