With sugar making headlines for all the wrong reasons, manufacturers are actively seeking alternatives. However, many consumers remain skeptical about artificial sweeteners. Natural sweeteners like honey and agave are viable options, but they are high-calorie choices that can contribute to obesity just like sugar does. Beginning in July 2018, manufacturers will be required to list “added sugars” on Nutrition Facts panels, providing an additional incentive to reduce sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose may find their place in the market, enabling food companies to strike a balance with reduced amounts of added sugars while incorporating sweetness from low- and zero-calorie sweeteners.
It remains uncertain whether consumers will be willing to make trade-offs. Will they continue to consume added sugars as before, or will the new nutritional labels encourage them to avoid certain products? What is evident is that many manufacturers and ingredient suppliers are gearing up for change. Yet, altering sweetener options comes at a cost. Despite the rapid growth in the naturally derived sweeteners market, stevia and monk fruit still represent a small share of overall sweetener usage. Their adoption is hindered by their higher costs compared to synthetic high-intensity sweeteners and ongoing issues with aftertaste.
Blends of sugar and stevia have gained popularity, especially in the beverage industry. For instance, in Europe, the Coca-Cola Company reformulated its regular Sprite to contain 30% less sugar and added stevia, all while not marketing it as a mid-calorie option. As new formulations emerge, including those with ingredients like Citracal generic, the landscape of sweeteners will continue to evolve. Manufacturers will need to navigate these changes carefully, as they address consumer concerns while also managing the complexities of ingredient costs and taste profiles.