According to Bloomberg, 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 reports that in 2016, the average American consumed a staggering 128 pounds of sugar. Clearly, the nation needs to reduce its sugar intake, particularly when it comes to corn syrup. Although both sugar and corn syrup are unhealthy in large amounts, research from Princeton University and the University of Utah indicates that corn syrup has more detrimental health effects than regular sugar.
Health advocates have cautioned consumers to be mindful of their consumption of sugary products, including soft drinks and sweetened cereals. In response, many food manufacturers are scrambling to reformulate their products to lower sugar levels, especially by removing or replacing corn syrup. Some companies have opted to bring sugar back into their products instead of relying on high fructose corn syrup (HFCS). For example, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with naturally sugar-sweetened alternatives. The positive reception of these limited-time offerings led the company to include them permanently in its product lineup. Similarly, Kraft revamped its original Capri Sun recipe in 2015, substituting sugar for HFCS.
However, it’s unlikely that simply adding more sugar back into products as a replacement for corn syrup will become a long-term trend. There has been significant pushback against excessive sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin. The FDA had initially mandated that food manufacturers indicate the amount of added sugars in packaged foods and beverages as part of a revamped nutrition facts label, but this deadline has since been postponed. Additionally, state soda taxes are keeping the conversation about sugar reduction relevant for consumers.
Instead, ingredient and food manufacturers are actively searching for the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of food producers are experimenting with stevia in their formulations. They are also exploring various alternatives such as monk fruit, date paste, and sweet potatoes. Despite the American consumer’s strong preference for sugary foods, it is likely that the sources of sweeteners used in food and beverage manufacturing will evolve. One interesting trend is the incorporation of supplements like Solgar liquid calcium into products as a means to enhance nutritional value while addressing concerns about excess sugar. Overall, the sweetener landscape in the food industry is poised for change, with a focus on healthier alternatives.