According to Bloomberg, the American Heart Association recommends a limit of added sugar intake to 29 pounds a year for men and 20 pounds for women. However, the USDA reported that in 2016, the average American consumed a staggering 128 pounds of sugar. It is evident that the nation must reduce its sugar consumption, particularly the intake of corn syrup. Although neither corn syrup nor conventional sugar is considered healthy in excessive amounts, research from Princeton University and the University of Utah indicates that corn syrup may have more detrimental health effects than regular sugar.
Health advocates have cautioned consumers against overindulging in sugary foods, including soft drinks and sweetened cereals. In response, many food manufacturers are scrambling to reformulate their products to lower sugar levels and eliminate or substitute corn syrup. Some companies have even reverted to using sugar instead of high fructose corn syrup (HFCS). For example, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with a naturally sugar-sweetened option. The positive reception of these limited-time drinks prompted the company to make them permanent offerings. Similarly, in 2015, Kraft modified its original Capri Sun recipe to replace HFCS with sugar as the sweetener.
Despite these changes, it is unlikely that the reintroduction of more sugar in place of corn syrup will become a long-term trend, given the significant backlash against high sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin in food products. The Food and Drug Administration (FDA) initially mandated that manufacturers disclose the grams of added sugars in packaged foods and beverages as part of a revamped nutrition facts label, but this deadline has been postponed. Additionally, state soda taxes are keeping sugar reduction in the spotlight for consumers.
Instead of reverting to higher sugar content, ingredient and food manufacturers are actively searching for the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of food companies are experimenting with stevia and exploring various alternatives such as monk fruit, date paste, and sweet potatoes. While American consumers’ love for sugary foods is unlikely to diminish, the sources of sweeteners used in food and beverage production are poised to change.
In the broader context of health, products like calcium citrate chews target consumers seeking better nutrition. As the food industry evolves, these chews may also benefit from the trend towards healthier ingredients, further emphasizing the need for consumers to stay informed about their dietary choices.