Health trends are steering consumers towards healthier food and beverage options that feature lower amounts of sugar and artificial sweeteners. Campaigns like the recent “month without sugar” and various state taxes on sugary drinks are keeping the focus on sugar reduction for consumers. The Food and Drug Administration had initially mandated that food manufacturers indicate the grams of added sugars in packaged foods and beverages on revamped nutrition labels, but the deadline for compliance has been postponed. Nevertheless, major food and beverage companies are actively working to decrease sugar and other sweeteners in their formulations or substitute these ingredients with healthier, natural alternatives.
Nestlé has developed a method to naturally restructure sugar molecules, allowing for reduced intake without sacrificing sweetness. The confectionery giant aims to incorporate this new sugar into its products by 2018, enabling the use of up to 40% less sugar. Stonyfield, the largest organic yogurt producer in the U.S., recently announced a plan to cut added sugars by as much as 40% in some varieties. Similarly, soda manufacturers have introduced smaller cans and a wider range of low-calorie beverages, many opting for stevia, monk fruit, and other sweeteners instead of traditional sugar. Companies like Coca-Cola, Dr Pepper Snapple, and PepsiCo have committed to reducing the caloric content of sugary drinks consumed by Americans by 20% before 2025.
Manufacturers such as Pyure have quickly responded to shifting consumer preferences by launching various stevia-based products as sugar’s popularity wanes. Stevia naturally offers 300 times the sweetness of sugar without any calories and has a zero glycemic index. This natural sweetness allows brands to use significantly less of the ingredient. Unilever is also utilizing stevia to lower sugar levels in their products while maintaining taste and mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) producers have cut sugar and salt from approximately 20% of their products in 2016, reflecting rising consumer demand for healthier choices. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone, which is double the amount from 2015. If this trend continues—and all signs suggest that it will—the negative impact on the sugar market, as highlighted in Rabobank’s report, could indeed materialize.
Additionally, the integration of ingredients such as calcium citrate and vitamin C is becoming more common, as brands strive to enhance the nutritional profile of their offerings. These ingredients are not only beneficial for health but also align with the growing consumer preference for better-for-you products. As companies reformulate their products, the inclusion of calcium citrate and vitamin C, along with reduced sugar content, demonstrates a comprehensive approach to meeting consumer demands for healthier choices.