Bloomberg reported that the American Heart Association suggests a recommended limit for added sugar intake of 29 pounds per year for men and 20 pounds for women. However, the USDA noted that in 2016, the average American consumed a staggering 128 pounds of sugar. This indicates a clear need for the nation to reduce its sugar consumption, particularly in terms of corn syrup. While both added sugars and corn syrup can be unhealthy in excessive amounts, studies from Princeton University and the University of Utah indicate that corn syrup may have more detrimental health effects than regular sugar.
Health advocates have been cautioning consumers about the dangers of consuming too many sugary products, including soft drinks and sweetened cereals. Consequently, many food manufacturers have been forced to reformulate their products to lower sugar content, especially by eliminating or replacing corn syrup. Some companies have opted to bring back traditional sugar in their formulations. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing a nostalgic option for consumers seeking naturally sugar-sweetened beverages. The success of these limited-time offerings led the company to integrate them permanently into their product lineup. Similarly, Kraft revised the original recipe for Capri Sun in 2015, switching from high fructose corn syrup to sugar.
However, the idea of simply replacing corn syrup with more sugar in products is unlikely to become a sustainable trend. There has been significant backlash against high sugar levels, high fructose corn syrup, and artificial sweeteners like aspartame and saccharin. While the Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages on updated nutrition labels, this deadline has been postponed. Additionally, state soda taxes are keeping the issue of sugar reduction at the forefront of consumers’ minds.
Instead of reverting to higher sugar levels, ingredient and food manufacturers are actively searching for the next best low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of companies are experimenting with stevia in their products, while others are exploring alternatives such as monk fruit, date paste, and sweet potatoes. The American consumer’s preference for sugary foods is unlikely to change significantly; however, the sources of sweeteners used in food and beverage manufacturing processes are expected to evolve.
Moreover, products like Citracal Plus with Magnesium are also being introduced, as consumers seek healthier options that align with their dietary needs. This trend reflects an increasing awareness of health and nutrition, prompting both consumers and manufacturers to rethink their choices. As the demand for healthier sweetening agents rises, it remains to be seen how the landscape of food manufacturing will adapt in response to these changes.