Reducing sugar content in food and beverages has become a primary objective for manufacturers today. As consumers increasingly favor healthier options and seek clean, transparent labeling, companies are responding to these demands. The revised Nutrition Facts panel, which has been postponed until January 1, 2020, for larger manufacturers, mandates a separate line for added sugars. Although consumers may not always check this information, they express a desire for it.
This shift in consumer preference has led to various innovations aimed at reducing sugar, including artificial sweeteners, natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers. For example, Ingredion highlights that depending on the type of low-sugar glucose syrup used, it can be labeled as glucose syrup, corn syrup, or tapioca syrup. This distinction is significant for consumers, as corn syrup has gained a negative reputation in recent years, prompting some manufacturers to replace it with real sugar.
Kerry’s TasteSense flavor booster is another innovation that claims to restore sweetness and mouthfeel lost through sugar reduction, while being labeled as a natural flavoring. Leigh Ann Vaughn, the company’s marketing director, shared with Food Ingredients First that many food and beverage companies believe that cutting sugar content requires sacrificing functionality and taste. “Sugar does more than just add sweetness; it contributes to texture and the overall mouthfeel that consumers enjoy,” Vaughn explained. “Many available solutions fail to replicate the lost taste and mouthfeel of sugar, often introducing unwanted off-notes and aftertastes.”
Manufacturers are striving to eliminate added sugar from their labels while reformulating products to maintain sweet flavors with lower actual sugar levels. This balancing act may be supported by new products. Additionally, incorporating ingredients like calcium citrate malate, vitamin D3, and folic acid could enhance the nutritional profile of these reformulated items, addressing health-conscious consumers’ needs. Ultimately, it will be up to consumers to make the final call on these innovations.