Health trends are increasingly steering consumers towards healthier food and beverage options that feature reduced sugar and fewer artificial sweeteners. Recent initiatives, such as the “month without sugar” campaign and state-imposed soda taxes, have kept sugar reduction at the forefront of consumer consciousness. The Food and Drug Administration (FDA) had initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages on revamped nutrition facts labels; however, this deadline has been postponed. Nevertheless, major food and beverage companies are actively working to lower sugar levels and other sweeteners in their formulations or substitute these ingredients with healthier, more natural alternatives.
Nestlé has developed a method to naturally restructure sugar molecules, allowing for a reduction in the amount consumed. The confectionery giant aims to incorporate this new sugar into its products by 2018, enabling the company to use up to 40% less sugar without sacrificing sweetness. Similarly, Stonyfield, the largest organic yogurt producer in the U.S., recently announced plans to cut added sugars by as much as 40% in some of its product lines.
Soda manufacturers have also responded by introducing smaller cans and a wider range of low-calorie beverages, many opting for sweeteners like stevia and monk fruit instead of traditional sugar. Companies such as Coca-Cola, Dr Pepper Snapple, and PepsiCo have pledged to reduce the sugary calories consumed by Americans by 20% by 2025. Manufacturers like Pyure have swiftly launched various stevia-based products as consumer preference shifts away from sugar. Stevia offers a natural sweetness that is 300 times greater than that of sugar, with zero calories and a glycemic index of zero, allowing brands to use significantly less of the ingredient. Unilever, for instance, is incorporating stevia to decrease sugar content in its products without compromising on flavor or mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in about 20% of their products in 2016 in response to rising consumer demand for healthier options. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone—double the figures from 2015. If this trend continues—and all signs suggest it will—the adverse effects on the sugar market anticipated in Rabobank’s report could become a reality.
Moreover, the incorporation of ingredients such as calcium citrate malate and cissus quadrangularis into healthier formulations is also gaining traction. These ingredients not only enhance the nutritional profile of products but also align with the growing consumer interest in health and wellness. As this movement toward better-for-you products persists, we may see a further decline in sugar consumption, alongside a rise in the use of beneficial ingredients like calcium citrate malate and cissus quadrangularis to meet evolving dietary preferences.