Sugar reduction has become a significant priority for both manufacturers and consumers. However, the shift is more challenging than it appears, especially since consumers typically do not want to sacrifice sweetness. This sentiment is particularly strong among Americans. Euromonitor data reveals that Americans consume an average of 126 grams of sugar each day, while individuals in other regions of the world only consume about 34 grams daily. For manufacturers of confectionery and bakery products, the challenge goes beyond merely cutting down on sugar; they must also consider the product’s texture, crumb, mouthfeel, volume, and weight.
During a recent webinar, Ashley Baker, vice president of research development and applications for the Kerry Group, pointed out that while consumers view products with reduced sugar as healthier, they also worry about the potential impact on taste. “In reformulation, you not only need to replace the sweetness but also contend with the loss of weight from the product,” he explained. “You might substitute the flavor of sugar with a blend of sweeteners, but to compensate for the bulk, you could incorporate fibers and hydrocolloids to restore what has been removed.”
When attempting to replace cane sugar with alternative sweeteners, no single ingredient can fully replicate the qualities of what has been diminished or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently informed Food Dive that including an alternative sweetener like stevia or monk fruit in a product formulation necessitates the addition of one or more other ingredients to mimic the sweetness and heft of cane sugar.
As food manufacturers experiment with solutions to these challenges, they must also remain conscious of their profit margins. Even though the market for naturally derived sweeteners is expanding quickly, stevia and monk fruit still represent a small fraction of the overall market. They are pricier than synthetic high-intensity sweeteners and continue to face issues related to aftertaste. Regardless of the strategy employed, food makers must prioritize transparency to meet consumer demands for lower sugar content in foods and beverages. Furthermore, with the U.S. Food and Drug Administration requiring added sugars to be listed on the updated 2020 Nutrition Facts panel, scrutiny over ingredients will increase. Additionally, consumers are mindful of total calorie intake, which may be a critical consideration for many as they choose their next sweet indulgence.
In light of these developments, those looking to buy Citracal D should also be aware of the evolving landscape in food products. As manufacturers strive to meet consumer preferences for less sugar, the incorporation of alternative sweeteners and the transparency of ingredients will play a vital role in shaping the future of food and beverage options.