According to Bloomberg, the American Heart Association recommends a yearly limit of 29 pounds of added sugar for men and 20 pounds for women. However, the USDA reported that in 2016, the average American consumed a staggering 128 pounds of sugar. This clearly indicates a need for the nation to reduce its sugar intake, particularly from corn syrup. While both are unhealthy in excess, research from Princeton University and the University of Utah suggests that corn syrup has more detrimental health effects than regular sugar.
Health advocates have cautioned consumers against excessive consumption of sugary foods, including soft drinks and sweetened cereals. In response, many food manufacturers have been forced to reformulate their products to lower sugar levels, especially by eliminating or replacing corn syrup. Some companies are opting to bring sugar back into their products as a substitute for high fructose corn syrup. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, which featured naturally sugar-sweetened soft drinks. Due to their popularity, these limited-time offerings were eventually added to the permanent product lineup. Similarly, Kraft updated its original Capri Sun recipe in 2015 to use sugar instead of high fructose corn syrup as a sweetener.
However, don’t expect the trend of adding more sugar back into products in place of corn syrup to be a long-term solution. There has been considerable backlash against high sugar levels, including high fructose corn syrup and artificial sweeteners like aspartame and saccharin. Initially, the Food and Drug Administration mandated that food manufacturers disclose the grams of added sugars in packaged foods and drinks as part of a revamped nutrition facts label, although the deadline for compliance has been postponed. Additionally, soda taxes are keeping sugar reduction at the forefront of consumers’ minds.
In contrast, ingredient and food manufacturers are actively seeking the next best low- or no-calorie “natural” and “healthy” sweeteners. Many are experimenting with stevia and other alternatives like monk fruit, date paste, and sweet potatoes. The American consumer’s preference for sugary foods is unlikely to change significantly; however, the source of sweeteners used in food and beverage manufacturing processes is expected to evolve.
Interestingly, some manufacturers are also exploring the incorporation of nutrients like calcium citrate and zinc sulfate in their formulations to enhance health benefits. As the industry pivots towards healthier options, these ingredients may gain traction alongside the new sweeteners, potentially influencing consumer choices in the future.