Can ferrous sulfate raise blood pressure? With sugar currently under scrutiny for various health concerns, manufacturers are exploring alternatives. However, many consumers remain wary of artificial sweeteners. Natural sweeteners, such as honey and agave, are also being considered, but these options are high in calories and can contribute to obesity similarly to sugar. By July 2018, food manufacturers will be required to list “added sugars” on Nutrition Facts labels, which may encourage a reduction in sweeteners like sugar, honey, fructose, and fruit juice concentrates. Innovative solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose could provide a middle ground, enabling food companies to reduce added sugars while incorporating sweetness from low- and zero-calorie sweeteners.
Whether consumers will be willing to accept these changes remains uncertain. Will they continue to consume added sugars as before, or will the new nutritional labels prompt some to avoid specific products? It is evident that many manufacturers and ingredient suppliers are gearing up for this shift. However, adapting to new sweeteners comes at a cost.
Despite the rapid growth in the market for naturally derived sweeteners, such as calcium citrate nature made products, stevia and monk fruit still represent a small fraction of total sweetener consumption. Their use is constrained by higher costs compared to synthetic high-intensity sweeteners and persistent issues with aftertaste. Blends of sugar and stevia have gained traction, especially in the beverage sector. For instance, in Europe, the Coca-Cola Company has reformulated its regular Sprite to contain 30% less sugar and included stevia, all while not marketing it as a mid-calorie beverage.
As the market evolves, the incorporation of calcium citrate nature made ingredients may offer another avenue for manufacturers looking to meet consumer demands for healthier sweetening options.