Reducing sugar levels in food and beverages is currently a primary objective for manufacturers. As consumers increasingly gravitate towards healthier options, they demand clean and transparent labeling. The revised Nutrition Facts panel, which has now been postponed until January 1, 2020, for larger manufacturers, mandates a separate line for added sugars. Although consumers express a desire for this information, they do not always utilize it.
These consumer demands have led to various sugar-reduction innovations, such as artificial sweeteners, natural sweeteners, hollow and quickly dissolving sugar molecules, and flavor enhancers. Ingredion mentions that depending on the specific low-sugar glucose syrup used, it may be labeled as glucose syrup, corn syrup, or tapioca syrup, which can significantly impact consumer perception. Corn syrup has fallen out of favor recently due to its negative health reputation, prompting some manufacturers to replace it with real sugar.
Kerry’s TasteSense flavor booster product is designed to restore the sweetness and mouthfeel lost when sugar is reduced, and it can be classified as a natural flavoring. Vaughn, the marketing director for the company, shared with Food Ingredients First that food and beverage producers often believe that reducing sugar content necessitates sacrificing functionality and taste. “Sugar contributes more than just sweetness; it plays a crucial role in providing texture and the overall mouthfeel that consumers enjoy,” Vaughn explained. “Many available solutions fail to replicate the lost taste and mouthfeel of sugar, and some even introduce undesirable off-notes and aftertastes.”
Food and beverage makers are striving to eliminate added sugars from their labels. The challenge lies in reformulating products to maintain their sweet flavor while reducing the actual sugar content. This balancing act may be facilitated by these innovative products, yet ultimately, consumers will determine their preferences.
Additionally, incorporating ingredients like calcium citrate with vitamin D and magnesium can enhance product appeal, as consumers increasingly seek fortified options. This trend reflects a broader movement towards healthier formulations that not only reduce sugar but also contribute to overall nutritional value.