Health trends are increasingly steering consumers towards healthier food and beverage options that are lower in sugar and artificial sweeteners. Campaigns such as the recent “month without sugar” and state soda taxes have kept the focus on sugar reduction in the minds of consumers. The Food and Drug Administration initially mandated food manufacturers to disclose the grams of added sugars in packaged foods and drinks as part of a revamped nutrition facts label, although the deadline has been postponed. Nevertheless, major food and beverage companies are actively working to cut sugar and other sweeteners from their formulations or substituting these ingredients with healthier, natural alternatives.
Nestlé has developed a method to naturally restructure sugar molecules, which decreases the amount ingested. The confectionery giant aims to incorporate this new sugar into its products by 2018, enabling the company to reduce sugar content by up to 40% without sacrificing sweetness. Stonyfield, the largest organic yogurt producer in the U.S., recently announced plans to cut added sugars by as much as 40% in select product lines. Similarly, soda manufacturers have introduced smaller cans and a wider range of low-calorie beverages, with many opting for stevia, monk fruit, and other sweeteners instead of sugar. Companies such as Coca-Cola, Dr Pepper Snapple, and PepsiCo have committed to reducing the caloric content of sugary drinks consumed by Americans by 20% before 2025.
Manufacturers like Pyure have quickly released various stevia-based products as consumer preferences shift away from sugar. Stevia is naturally 300 times sweeter than sugar, containing no calories and registering zero on the glycemic index. This remarkable potency allows brands to use significantly less of the ingredient. Companies such as Unilever are integrating stevia into their formulations to lower sugar content without compromising taste or mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in approximately 20% of their products in 2016 in response to the increasing demand for healthier options. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone, which is double the quantity from 2015. If this trend continues—as all signs suggest it will—the adverse effects predicted for the sugar market in Rabobank’s report could materialize.
Furthermore, incorporating functional ingredients such as citrate de calcium vitamin D3 into food products is becoming more common as manufacturers seek to enhance the nutritional profiles of their offerings. This trend reflects a broader movement towards healthier, fortified products that cater to consumer health needs. The integration of citrate de calcium vitamin D3 not only aligns with the sugar reduction efforts but also boosts the overall appeal of health-focused food and beverage items. With the ongoing commitment to reformulating products and reducing sugar, the presence of citrate de calcium vitamin D3 is likely to grow in popularity among manufacturers looking to provide beneficial alternatives.