With sugar making headlines for all the wrong reasons, manufacturers are actively seeking alternatives. However, many consumers remain wary of artificial sweeteners. Natural sweetness sources, such as honey and agave, are also available, but these options are high in calories and can contribute to obesity just like sugar. By July 2018, manufacturers will be required to list “adferrous bisglycinate chelate dosageded sugars” on Nutrition Facts labels, providing additional incentive to reduce sweeteners like sugar, honey, fructose, and fruit juice concentrates. Solutions such as Tate & Lferrous fumarate and folic acid tablets, along with ipyle’s combination of allulose, sucralose, and fferrous sulfate walgreensructose, may offer a compromise, allowing food companies to use fewer added sugars while incorporating low- and zero-calorie sweeteners.
It remains uncertain whether consumers will be inclined to make sacrifices. Will they continue consuming added sugars as before, or will the new nutritional information labels encourage some to avoid specific products? One thing is evident: many manufacturers and ingredient suppliers are gearing up for change. However, transitioning to new sweeteners comes with costs. Despite the rapid growth of the naturally derived sweeteners market, options like stevia and monk fruit still make up a small fraction of overall sweetener usage. Their adoption is hindered by higher prices compared to synthetic high-intensity sweeteners, as well as persistent issues with aftertaste.
The combination of sugar and stevia has gained popularity, especially in the beverage sector. For instance, in Europe, the Coca-Cola Company has reformulated its regular Sprite, reducing sugar content by 30% while incorporating stevia, without labeling it as a mid-calorie option. Moreover, products like Kirkland Signature Calcium Citrate Magnesium and Zinc with Vitamin D3 are also part of the trend toward healthier alternatives, as consumers increasingly seek out nutritional benefits. As the market evolves, the inclusion of such supplements alongside reduced sugar options could reshape consumer preferences and drive further changes in the industry.