Health trends are steering consumers towards healthier food and beverage options that are lower in sugar and artificial sweeteners. Movements such as the recent “month without sugar” and state soda taxes are reinforcing the importance of sugar reduction in consumers’ minds. The Food and Drug Administration (FDA) had initially mandated that food manufacturers include information on added sugars in packaged foods and drinks on revamped nutrition labels, but the deadline for compliance has been postponed. Nevertheless, major food and beverage companies are actively working to lower sugar and other sweeteners in their products or substitute them with healthier, natural alternatives.
Nestlé has developed a method to naturally modify the sugar molecule, allowing for a reduction in the amount consumed. The confectionery giant plans to incorporate this new sugar into its products in 2018, enabling a reduction of up to 40% in sugar without sacrificing sweetness. Stonyfield, the leading organic yogurt producer in the U.S., recently declared that it will decrease added sugars by as much as 40% in certain product lines. Additionally, soda manufacturers have introduced smaller cans and increased their offerings of low-calorie beverages, often opting for sweeteners such as stevia and monk fruit instead of traditional sugar. Coca-Cola, Dr Pepper Snapple, and PepsiCo have all pledged to cut the calories from sugary drinks consumed by Americans by 20% before 2025.
Companies like Pyure have swiftly launched various stevia-based products as consumer preferences shift away from sugar. Stevia is naturally 300 times sweeter than sugar, containing no calories and registering zero on the glycemic index. This natural sweetness allows brands to use significantly less of the ingredient. Unilever, for instance, is incorporating stevia as a substitute to lower sugar levels in its products without compromising on taste or texture.
According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in approximately 20% of their products in 2016 due to the rising consumer interest in healthier options. 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 it will—the negative impact on the sugar market predicted in Rabobank’s report could very well materialize.
Moreover, the incorporation of ingredients like calcium citrate and calcium citrate malate is gaining popularity as part of healthier formulations. These compounds not only enhance the nutritional profile of products but also appeal to health-conscious consumers. As manufacturers adapt to these shifting preferences, the use of calcium citrate and calcium citrate malate can be expected to rise, further supporting the trend towards better-for-you food and beverage options.