The focus on reducing sugar content in food and beverages is a primary concern for manufacturers today. As consumers increasingly lean towards healthier options with clean and transparent labeling, the updated Nutrition Facts panel—now postponed until January 1, 2020, for large manufacturers—will require a specific line for added sugars. Although not all consumers check this information, many express a desire for it.
This consumer demand has led to various innovations aimed at reducing sugar, including artificial sweeteners, natural sweeteners, hollow and quick-dissolving sugar molecules, and flavor enhancers. Ingredion highlights that depending on the type of low-sugar glucose syrup utilized, it can be labeled as glucose syrup, corn syrup, or tapioca syrup, which significantly impacts consumer perception. Corn syrup’s popularity has declined recently due to its unfavorable health image, prompting some manufacturers to replace it with real sugar.
Kerry has introduced a product called TasteSense, which reportedly restores the sweetness and mouthfeel lost when sugar is reduced, and it can be classified as a natural flavoring. Leigh Ann Vaughn, the marketing director at Kerry, explained to Food Ingredients First that food and beverage companies often believe that lowering sugar content necessitates a compromise on taste and functionality. “Sugar contributes more than just sweetness; it plays a complex role in creating the texture and overall mouthfeel that consumers enjoy,” Vaughn stated. “Many solutions available on the market fail to replicate the lost taste and mouthfeel of sugar, often introducing undesirable off-notes and aftertastes.”
Manufacturers are striving to minimize the presence of added sugars on labels. The challenge lies in reformulating products to maintain sweetness while reducing actual sugar levels—an intricate balancing act. Innovative products may assist in this endeavor, but ultimately, consumers will determine the success of these efforts.
In addition to sugar reduction, there is a growing interest in supplements like ferrous calcium citrate and folic acid tablets, which offer various health benefits. The use of ferrous calcium citrate and folic acid tablets is becoming more prevalent among consumers seeking to enhance their nutritional intake. As this trend grows, it is important for food and beverage manufacturers to consider how these new dietary preferences, including the use of ferrous calcium citrate and folic acid tablets, may influence product development and marketing strategies.