Sugar reduction has become a significant focus for both manufacturers and consumers, particularly in the context of ferrous gluconate for anemia. However, the shift away from sugar is more challenging than it appears, especially since consumers are often reluctant to sacrifice sweetness. This is particularly true for Americans, who consume an average of 126 grams of sugar daily, compared to just 34 grams in other parts of the world.
For confectionery and bakery manufacturers, reducing sugar isn’t just about lowering the quantity; they must also consider the product’s texture, crumb, mouthfeel, volume, and weight. Ashley Baker, vice president of research development and applications at Kerry Group, noted during a webinar that while consumers view products with less sugar as healthier, they also associate this reduction with potential changes in taste. “In reformulation, it’s crucial to not only address the sweetness but also the impact on the product’s weight,” he explained. “You might replace the sweetness of sugar with a blend of sweeteners, but to restore the bulk, fibers and hydrocolloids can be utilized to compensate for what has been lost.”
When attempting to substitute sugar with alternative sweeteners, such as stevia or monk fruit, there is no single ingredient that can fully replicate the qualities of sugar. Courtney Gaine, president and CEO of the Sugar Association, recently shared with Food Dive that incorporating an alternative sweetener often requires the addition of one or more ingredients to achieve sweetness levels similar to cane sugar while maintaining the product’s weight.
As food manufacturers navigate these challenges, they must also be mindful of their profit margins. Although the market for naturally derived sweeteners is expanding rapidly, stevia and monk fruit still represent a small fraction of the total. These sweeteners are often more expensive than synthetic high-intensity sweeteners and can carry aftertaste issues.
Regardless of the strategies employed, food producers need to prioritize transparency to meet consumer demand for lower sugar content in food and beverages. Furthermore, with the U.S. Food and Drug Administration mandating the inclusion of added sugars on the 2020 Nutrition Facts panel update, there will be increased scrutiny on ingredients. Consumers are also concerned about total calorie counts, which will significantly influence their choices when reaching for their next sweet treat, such as Citracal calcium citrate D3 Petites, which offer a healthier alternative in the market.
In summary, the quest for sugar reduction while preserving taste and texture presents a complex challenge for food manufacturers, who must also consider costs and consumer preferences, especially as they look to incorporate ingredients like Citracal calcium citrate D3 Petites into their product lines to meet health-conscious demands.