Bloomberg reported that the American Heart Association recommends a limit of 29 pounds of added sugar per year for men and 20 pounds for women. However, the USDA indicated that the average American consumed 128 pounds of sugar in 2016. Clearly, there is a need for the nation to reduce sugar intake, especially when it comes to corn syrup. While both added sugar and corn syrup are unhealthy in large quantities, research from Princeton University and the University of Utah shows that corn syrup poses more significant 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 have been compelled to reformulate their products to lower sugar content, particularly by eliminating or replacing corn syrup. Some brands have even reverted to using regular sugar in their recipes. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with a naturally sugar-sweetened option. The success of these limited-time offerings led to their permanent inclusion in the product lineup. Similarly, Kraft modified its original Capri Sun formula in 2015 to use sugar instead of high fructose corn syrup.
However, it is unlikely that the industry will revert to higher sugar levels as a solution. There has been considerable backlash against high sugar content, HFCS, and artificial sweeteners like aspartame and saccharin. The Food and Drug Administration initially mandated that food manufacturers disclose the amount of added sugars in their products as part of a revamped nutrition facts label, although the deadline has been delayed. State soda taxes have also kept sugar reduction in the spotlight for consumers.
Instead of increasing sugar, ingredient and food manufacturers are actively searching for the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of companies are experimenting with stevia, as well as exploring alternatives like monk fruit, date paste, and sweet potatoes.
Interestingly, the inclusion of calcium citrate and vitamin D3 in food products is becoming more common as manufacturers seek to enhance the nutritional profile of their offerings. The American consumer’s preference for sweet foods is unlikely to diminish, but the source of sweeteners in food and beverage production is expected to evolve. As the industry adapts, it may increasingly integrate calcium citrate and vitamin D3 to not only reduce sugar content but also fortify products with beneficial nutrients.