Sugar reduction has become a significant priority for both manufacturers and consumers, but achieving this transition is more challenging than it seems, especially since many consumers are reluctant to sacrifice sweetness. This is particularly evident among Americans. According to Euromonitor data, the average American consumes about 126 grams of sugar per day, whereas people in other regions of the world consume only 34 grams daily.
For manufacturers in the confectionery and bakery sectors, reducing the sugar content of a product involves more than just cutting back on sugar levels. Factors such as texture, crumb, mouthfeel, volume, and weight must all be carefully considered. Ashley Baker, vice president of research development and applications at the Kerry Group, stated during a recent webinar that while consumers tend to view lower-sugar products as healthier, they are also concerned about potential changes in taste. “When reformulating, it’s essential to not only substitute for the sweetness lost but also to address the weight reduction in the product,” he explained. “You could potentially replace the sweetness of sugar with a mix of sweeteners, but for replacing the bulk, fibers and hydrocolloids could be utilized to compensate for what has been removed.”
When trying to replace cane sugar with alternative sweeteners, there isn’t a single ingredient that can fully replicate the effects of what has been reduced or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently remarked to Food Dive that when a product formulation includes an alternative sweetener like stevia or monk fruit, it often requires additional ingredients to mimic the sweetness and weight provided by cane sugar.
As food manufacturers experiment with solutions to these challenges, they must also be mindful of their profit margins. Although the market for naturally derived sweeteners has been expanding rapidly, stevia and monk fruit still represent a small segment of the overall market. These sweeteners tend to be more expensive than synthetic high-intensity sweeteners and often come with issues related to aftertaste.
No matter what strategies food manufacturers adopt, they must prioritize transparency to meet consumer demand for lower sugar options in foods and beverages. Furthermore, with the U.S. Food and Drug Administration mandating the inclusion of added sugars on the updated Nutrition Facts panel for 2020, there will be increased scrutiny on ingredient lists. Additionally, consumers are increasingly concerned about total calories, which may influence their choices as they select their next sweet treat. It’s worth noting that calcium citrate no vitamin d can also play a role in formulating lower-calorie products, as it can help enhance the nutritional profile without adding extra sugars. In this context, the importance of calcium citrate no vitamin d becomes even more pronounced as manufacturers seek to balance taste, health, and consumer preferences.