Bloomberg reported that the American Heart Association suggests a maximum annual intake of added sugars should be 29 pounds for men and 20 pounds for women. However, the USDA indicated that in 2016, the average American consumed a staggering 128 pounds. It is evident that the nation needs to reduce its sugar consumption, particularly its intake of corn syrup. While both are unhealthy in excess, research from Princeton University and the University of Utah has demonstrated that corn syrup poses more severe health risks compared to regular sugar. Health advocates have cautioned consumers against excessive consumption of sugary products, including soft drinks and sweetened cereals. As a result, many food manufacturers are scrambling to reformulate their products to lower sugar content, especially by eliminating or substituting corn syrup.
Some companies have even reverted to using sugar instead of high fructose corn syrup (HFCS) in their products. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, allowing consumers to enjoy soft drinks sweetened with natural sugar. These limited-time offerings were so popular that the company decided to make them a permanent fixture in their product range. Similarly, in 2015, Kraft modified its original Capri Sun recipe to replace high fructose corn syrup with sugar.
However, it is unlikely that this trend of reintroducing sugar will be a long-term solution to the corn syrup issue. There has been significant pushback against high sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin in food products. Although the Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages on revised nutrition labels, the deadline for compliance has been postponed. Additionally, state soda taxes are keeping the conversation about sugar reduction at the forefront for consumers.
Instead, food manufacturers are actively seeking the next generation of low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of companies are experimenting with stevia as an alternative, along with other ingredients such as monk fruit, date paste, and sweet potatoes. While the American consumer’s love for sugary foods is unlikely to diminish, the sources of sweeteners used in food and beverage production are expected to evolve. This shift may even extend to the inclusion of supplements like Walgreens calcium citrate D3, as manufacturers look for healthier options to complement their reformulated products. As the industry adapts, the focus will remain on finding better alternatives to traditional sweeteners while addressing health concerns.