Sugar reduction has emerged as a significant priority for both manufacturers and consumers, but achieving this transition is more challenging than it might seem, especially since consumers often wish to retain sweetness in their products. This is particularly true for Americans. Data from Euromonitor indicates that Americans consume an average of 126 grams of sugar daily, whereas individuals in other regions of the world average just 34 grams.
For producers of confectionery and baked goods, simply decreasing the sugar content is not enough. Factors like texture, crumb, mouthfeel, volume, and weight must also be considered. Ashley Baker, the vice president of research development and applications at the Kerry Group, noted in a webinar that while consumers view products with reduced sugar as healthier, they are also concerned that the taste might be compromised. He stated, “When it comes to reformulation, you have to replace the effect of sweetness while also addressing the reduction in product weight.” He suggested that while it’s feasible to substitute the sweetness of sugar with a blend of sweeteners, replacing the bulk can involve incorporating fibers and hydrocolloids to compensate for what has been removed.
When trying to swap out cane sugar for alternative sweeteners, no single ingredient can fully replicate the properties that have been diminished or eliminated. Courtney Gaine, the president and CEO of the Sugar Association, recently informed Food Dive that incorporating an alternative sweetener like stevia or monk fruit into a product formulation necessitates adding one or more other ingredients to mimic the sweetness and weight of cane sugar.
As food manufacturers navigate these challenges, they must also remain conscious of their profit margins. Despite the rapid growth of the naturally derived sweeteners market, stevia and monk fruit still represent a minor segment of the overall market. These sweeteners tend to be pricier than synthetic high-intensity sweeteners and are often criticized for their aftertaste.
Regardless of the strategies employed, food manufacturers must prioritize transparency to meet consumer demand for reduced sugar in foods and beverages. With the U.S. Food and Drug Administration mandating that added sugars be included in the 2020 Nutrition Facts panel update, there will be heightened scrutiny on ingredient lists. Additionally, consumers are increasingly concerned with total caloric intake, which may influence their choices when selecting their next sweet treat.
Amid these discussions, it’s essential to address health concerns associated with various ingredients, such as whether calcium citrate clogs arteries. As consumers become more health-conscious, understanding the implications of ingredient choices becomes crucial, especially when considering alternatives to traditional sweeteners. Thus, as the industry adapts, the question remains: does calcium citrate clog arteries, and can consumers feel confident in the safety of their sweetener choices?