According to Bloomberg, the American Heart Association recommends a limit of 29 pounds of added sugar per year for men and 20 pounds for women. However, the USDA reported that in 2016, the average American consumed 128 pounds of sugar, highlighting the urgent need for a reduction in sugar intake, particularly from corn syrup. Research from Princeton University and the University of Utah indicates that corn syrup may have more detrimental health effects than regular sugar. Health advocates have cautioned against excessive consumption of sugary products, such as soft drinks and sweetened cereals. In response, many food manufacturers are racing to reformulate their products to lower sugar content, especially by removing or replacing corn syrup.
Some companies have opted to substitute high fructose corn syrup (HFCS) with traditional sugar. For example, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with naturally sugar-sweetened soft drinks. These limited-time offerings became so popular that the company decided to keep them in its product lineup permanently. Similarly, Kraft altered its original Capri Sun recipe in 2015 to use sugar instead of HFCS. However, it’s unlikely that companies will revert to adding more sugar as a long-term solution, given the backlash against high sugar levels, HFCS, and artificial sweeteners such as aspartame and saccharin.
The FDA initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages on updated nutrition labels, but the deadline has been postponed. Additionally, state soda taxes are keeping the issue of sugar reduction at the forefront of consumers’ minds. Consequently, ingredient and food manufacturers are actively seeking the next best low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of companies are experimenting with stevia in their products, along with other alternatives such as monk fruit, date paste, and sweet potatoes. While the American consumer’s preference for sweet foods is unlikely to change, the source of the sweeteners used in food and beverage manufacturing is expected to evolve.
Interestingly, the difference between calcium carbonate and calcium citrate may also influence dietary choices, as consumers become more health-conscious. As manufacturers seek healthier alternatives, understanding the difference between calcium carbonate and calcium citrate could become increasingly relevant, especially in the context of formulating products with lower sugar content. Ultimately, the shift in sweetener sources may lead to new trends in the food industry, while consumers remain keenly aware of the implications of sugar consumption on their health.