Health trends are steering consumers towards healthier food and beverage options that are lower in sugar and artificial sweeteners. Initiatives such as the recent “month without sugar” and state soda taxes have kept sugar reduction at the forefront of consumer awareness. The Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages as part of a revamped nutrition facts label, but the deadline for compliance has been postponed. Nonetheless, major food and beverage companies are actively working to decrease sugar and other sweeteners in their products or substitute them with healthier, natural alternatives.
Nestle has developed a method to naturally restructure the sugar molecule, reducing the amount consumed. The candy giant plans to incorporate this new sugar into its products in 2018, enabling the company to use up to 40% less sugar while maintaining product sweetness. Stonyfield, the largest organic yogurt producer in the U.S., recently announced it will cut added sugars by as much as 40% in certain product lines. Soda manufacturers have also introduced smaller cans and expanded their range of low-calorie beverages, many opting for stevia, monk fruit, and other sweeteners instead of traditional sugar. Coca-Cola, Dr Pepper Snapple, and PepsiCo have all pledged to reduce the calorie content from sugary drinks consumed by Americans by 20% by 2025.
Companies like Pyure have quickly launched various stevia-based products as consumer preferences shift away from sugar. Stevia naturally offers 300 times the sweetness of sugar, with zero calories and a glycemic index of zero. This natural potency allows brands to use significantly less of the ingredient. Firms such as Unilever are incorporating stevia as a substitute to lower sugar content in their products without sacrificing taste or mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in about 20% of their products in 2016, responding to the rising consumer demand for healthier options. A survey of 102 CPG companies found that 180,000 products were reformulated last year alone—double the amount from 2015. If this trend continues—as all signs suggest it will—the negative impact on the sugar market, as predicted in Rabobank’s report, could very well become a reality.
In addition, the use of calcium citrate in health-conscious formulations is on the rise as manufacturers seek to enhance nutritional profiles while minimizing unhealthy ingredients. As the market evolves, the integration of calcium citrate alongside reduced sugar content will likely become a standard practice, further appealing to health-focused consumers. The shift towards healthier products, including the use of calcium citrate, reflects a broader commitment to meeting consumer demands for better-for-you options.