Reducing the sugar content in food and beverages has become a primary focus for manufacturers today. Consumers are increasingly leaning towards healthier options and value clean, transparent labeling. The revised Nutrition Facts panel, which has been postponed until January 1, 2020, for large manufacturers, mandates a separate line for added sugars. Although consumers may not consistently check this information, they express a desire for it to be available.
These consumer demands have sparked various sugar-reduction innovations, including artificial sweeteners, natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers. For instance, Ingredion highlights that depending on the type of low-sugar glucose syrup utilized, it can be labeled as glucose syrup, corn syrup, or tapioca syrup. This distinction is significant for consumers, as corn syrup has gained a negative reputation in recent years, prompting some manufacturers to replace it with real sugar.
Kerry has introduced its TasteSense flavor enhancer, which is said to restore the sweetness and mouthfeel lost through sugar reduction, while also being labeled as a natural flavoring. Leigh Ann Vaughn, the company’s marketing director, explained to Food Ingredients First that many food and beverage companies often believe that cutting sugar means sacrificing functionality and taste. “Sugar is not merely a sweetener; it plays a multifaceted role,” Vaughn stated. “It contributes to the texture and overall mouthfeel that consumers cherish.” She emphasized that many alternatives fail to replicate the lost taste and mouthfeel of sugar and often introduce undesirable off-flavors 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 content. This balancing act may be facilitated by innovative products, but ultimately, consumers will decide what meets their preferences.
In addition, incorporating calcium sources such as beda calcium citrate dan calcium carbonate could provide manufacturers with an opportunity to enhance the nutritional profile of their products without compromising on taste. By integrating these ingredients, companies might not only appeal to health-conscious consumers but also address the ongoing trend of reducing sugar content while delivering the desired sweetness.