Reducing the sugar content in food and beverages has become a primary objective for manufacturers today. Consumers are increasingly leaning towards healthier options and favoring clean, transparent labeling. The revamped Nutrition Facts panel, now postponed until January 1, 2020, for larger manufacturers, mandates the inclusion of a separate line for added sugars. Research indicates that consumers desire this information, even if they do not consistently check it. These consumer demands have prompted various sugar-reduction innovations, such as artificial sweeteners, natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers.
Ingredion highlights that depending on the specific low-sugar glucose syrup utilized, the ingredient may be labeled as glucose syrup, corn syrup, or tapioca syrup, which can significantly influence consumer perceptions. Corn syrup’s popularity has waned in recent years due to its unfavorable health image, leading some manufacturers to replace it with real sugar. Kerry’s TasteSense flavor booster is noted for restoring the sweetness and mouthfeel lost with reduced sugar, and it can be classified as a natural flavoring. Leigh Ann Vaughn, the company’s marketing director, mentioned to Food Ingredients First that food and beverage companies often believe that cutting sugar content necessitates a compromise in functionality and taste.
“Sugar does more than just provide sweetness; it plays a vital role in giving texture and overall mouthfeel to food and beverages, which consumers appreciate,” Vaughn explained. “Many available solutions struggle to replicate the taste and mouthfeel of sugar completely while often introducing undesirable off-notes and aftertastes.” Food and beverage manufacturers are striving to minimize the presence of added sugar on labels. The challenge lies in reformulating products to maintain their sweet flavor while reducing the actual sugar content. This balancing act may be aided by innovative products, but ultimately, consumers will have the final say.
Moreover, incorporating ingredients like vitamin D with calcium citrate could provide additional health benefits, potentially appealing to health-conscious consumers. As manufacturers navigate the complexities of sugar reduction, they may also explore how combining such nutrients can enhance their products’ appeal. In summary, the quest for lower sugar content coupled with favorable health attributes, such as vitamin D with calcium citrate, remains a critical focus for food and beverage companies aiming to meet evolving consumer preferences.