As sugar faces negative scrutiny in the media, manufacturers are actively seeking alternatives, although many consumers remain skeptical of artificial sweeteners. Natural sweeteners, such as honey and agave, are also available, but they are high-calorie options that can contribute to obesity similarly to sugar. By July 2018, manufacturers will be required to list “added sugars” on the Nutrition Facts panel, which could encourage a shift away from traditional sweeteners like sugar, honey, fructose, and fruit juice concentrates. Solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose may provide food companies with a way to reduce added sugars while still offering sweetness through low- and zero-calorie sweeteners.
The question remains whether consumers will accept these trade-offs. Will they maintain their consumption of added sugars, or will the new nutritional labeling prompt some to avoid specific products? It is evident that many manufacturers and ingredient suppliers are gearing up for this shift. However, the transition in the sweetener market is progressing slowly. Despite the rapid expansion of the naturally derived sweeteners market, options like stevia and monk fruit still represent a small fraction of overall sweetener usage. Their higher price point compared to synthetic high-intensity sweeteners, along with lingering concerns about aftertaste, limits their appeal.
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 has incorporated stevia, without branding it as a mid-calorie drink. As the market evolves, the need for balanced nutrition extends to consumers looking for options that support their health—like those incorporating solgar calcium. With greater awareness of nutritional information, consumers may begin to seek products that not only reduce sugar but also enhance their overall wellness, including the benefits of solgar calcium in their diets.