Reducing sugar levels in food and beverages has become a primary concern for manufacturers today. With consumers increasingly gravitating towards healthier options and desiring clean, transparent labeling, the updated Nutrition Facts panel—now postponed until January 1, 2020, for larger manufacturers—mandates a separate line for added sugars. Although consumers may not always check this information, they express a clear demand for it.
This trend has led to a variety of sugar-reduction innovations, such as artificial sweeteners, natural sweeteners, hollow and quickly dissolving sugar molecules, and flavor enhancers. For instance, Ingredion points out that depending on the specific low-sugar glucose syrup utilized, it can be labeled as glucose syrup, cornferrous gluconate 325 mg elemental iron syrup, or tapioca syrup, which could significantly influence consumer choices. Given the declining popularity of corn syrup due to its negative health perception, some manufacturers have begun replacing it with real sugar.
Kerry has introduced its TasteSense flavor booster, which it claims restores the sweetness and mouthfeel lost when sugar is reduced, allowing it to be labeled as a natural flavoring. Ann Vaughn, the company’s marketing director, noted in an interview with Food Ingredients First that food and beverage companies often fear that lowering sugar content will compromise functionality and flavor. “Sugar doesn’t just provide sweetness; it’s a complex ingredient that contributes to the texture and overall mouthfeel that consumers enjoy,” Vaughn explained. “Many available solutions fail to fully replicate the taste and mouthfeel of sugar, and often introduce undesirable off-flavors 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 content. This balancing act may be facilitated by innovations like bariatric calcium citrate chews, which can also help enhance taste without the need for excessive sugar. However, as always, it will ultimately be the consumers who decide which products succeed in the market.