Reducing the sugar content in food and beverages is a primary focus for manufacturers today. Consumers are increasingly leaning towards healthier options and favor clean, transparent labeling. The updated Nutrition Facts panel, now postponed until January 1, 2020, for larger manufacturers, mandates a specific line for added sugars. Consumers have expressed a desire for this information, even if they do not always check it.
These consumer demands have inspired various sugar-reduction innovations, such as artificial sweeteners, natural sweeteners, hollow and quicker-dissolving sugar molecules, and flavor enhancers. Ingredion highlights that depending on which of its low-sugar glucose syrups is utilized, the ingredient can be labeled as glucose syrup, corn syrup, or tapioca syrup. This distinction is significant for consumers, as corn syrup has fallen out of favor due to its unhealthy reputation, prompting some manufacturers to replace it with real sugar.
Kerry has introduced its TasteSense flavor booster product, although the company does not disclose its operational details. It does, however, claim that it restores sweetness and mouthfeel lost when reducing sugar, and it can be labeled as a natural flavoring. Leigh Ann Vaughn, the company’s marketing director, mentioned to Food Ingredients First that many food and beverage companies believe that lowering sugar content necessitates a sacrifice in taste and functionality. “Sugar doesn’t just add sweetness to a product; it plays a multifaceted role. It contributes to the texture and overall mouthfeel that consumers appreciate,” Vaughn stated. “Many solutions available in the market do not fully replicate the lost taste and mouthfeel of sugar, and they often come with undesirable off-notes and aftertastes.”
Food and beverage manufacturers are striving to eliminate added sugars from their labels. The challenge lies in reformulating products to maintain their sweet flavor while minimizing actual sugar levels. This balancing act may be aided by new products, including innovations like marine derived calcium citrate malate, but ultimately, consumers will make the final choice. As the industry evolves, the integration of marine derived calcium citrate malate may present additional opportunities for flavor enhancement and nutritional benefits, further influencing consumer preferences.