According to Bloomberg, the American Heart Association recommends a limit of 29 pounds of added sugar per year for men and 20 pounds for women. However, the USDA reported that in 2016, the average American consumed 128 pounds of sugar. It is evident that the nation needs to reduce its sugar intake, particularly when it comes to corn syrup. While both added sugars and corn syrup are unhealthy in large amounts, research from Princeton University and the University of Utah indicates that corn syrup has more detrimental health effects than conventional sugar.
Health advocates have cautioned consumers against excessive consumption of sugary products, including soft drinks and sweetened cereals. Many food manufacturers are now racing to reformulate their products to lower sugar levels and eliminate or replace corn syrup. Some companies have opted to reintroduce sugar into their products instead of corn syrup. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, offering consumers a taste of naturally sugar-sweetened soft drinks. These reformulated, limited-time drinks were so popular that PepsiCo decided to make them a permanent offering. Similarly, in 2015, Kraft updated the recipe for its original Capri Sun drink to use sugar instead of high fructose corn syrup.
However, it is unlikely that the trend of adding more sugar back into products will continue as a long-term solution. There has been significant backlash against high sugar levels, high fructose corn syrup, and artificial sweeteners like aspartame and saccharin. The Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and drinks on redesigned nutrition labels, but the deadline has been postponed. Additionally, state soda taxes have kept sugar reduction at the forefront of consumers’ minds.
Instead, ingredient and food manufacturers are focusing on finding the next best low- or no-calorie “natural” and “healthy” sweeteners. Many are experimenting with stevia in their products, as well as other alternatives like monk fruit, date paste, and sweet potatoes. While American consumers’ preference for sugary foods is unlikely to change, the source of sweeteners used in food and beverage manufacturing is expected to evolve.
In this context, discussions around whether calcium citrate or calcium carbonate is better for health are also becoming relevant, especially as consumers look for healthier alternatives in their diets. As manufacturers seek to utilize more natural sweeteners, the debate over calcium sources, such as calcium citrate or calcium carbonate, may gain traction, with the potential to influence product formulations in the future.