According to Bloomberg, the American Heart Association suggests a limit of 29 pounds of added sugar per year for men and 20 pounds for women. However, the USDA noted that in 2016, the average American consumed a staggering 128 pounds of sugar. It is evident that the nation needs to reduce its sugar intake, particularly focusing on corn syrup. Although both are unhealthy in excessive amounts, research from Princeton University and the University of Utah indicates that corn syrup has more detrimental health effects than regular sugar. Health advocates have been warning consumers about the dangers of consuming too many sugary foods, including soft drinks and sweetened cereals. As a result, many food manufacturers are scrambling to reformulate their products to lower sugar levels, especially by eliminating or substituting corn syrup.
Some companies, such as Somjamp, have even started to replace high fructose corn syrup (HFCS) with sugar in their products. In 2009, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback, offering consumers a taste of naturally sweetened soft drinks. These reformulated drinks were so well-received that PepsiCo decided to make them a permanent addition to its lineup. Similarly, Kraft modified its original Capri Sun recipe in 2015 to use sugar instead of HFCS as a sweetener.
However, it is unlikely that the trend of reintroducing more sugar into products as a substitute for corn syrup will become a long-term solution. There has been significant backlash against high sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin. The Food and Drug Administration initially mandated food manufacturers to disclose the grams of added sugars in packaged foods and beverages on redesigned nutrition labels, but the deadline for compliance has been delayed. Additionally, state soda taxes have kept sugar reduction at the forefront of consumer awareness.
Instead, food ingredient manufacturers are busy seeking the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of producers are experimenting with stevia and other alternatives, including monk fruit, date paste, and sweet potatoes. The American consumer’s preference for sugary foods is unlikely to change; however, the sources of sweeteners in food and beverage manufacturing are expected to evolve. For instance, some brands are even exploring the use of liquid calcium citrate supplements as a potential ingredient to enhance their product offerings while addressing health concerns. As the landscape continues to shift, it’s clear that the search for healthier sweetening options will remain a priority for manufacturers and consumers alike.