Reducing sugar content in food and beverages is a primary concern for manufacturers today. Consumers are increasingly leaning towards healthier options and favoring clean, transparent labeling. The updated Nutrition Facts panel, which has been postponed until January 1, 2020, for larger manufacturers, mandates a dedicated line for added sugars. Consumers express a desire for this information, even if they do not consistently check it.
This growing demand has led to various sugar-reduction innovations, including the incorporation of artificial sweeteners, natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers. Ingredion points out that depending on the type of low-sugar glucose syrup used, it can be labeled as glucose syrup, corn syrup, or tapioca syrup. This distinction can significantly impact consumer perception. Corn syrup has been increasingly viewed unfavorably due to its unhealthy reputation, prompting some manufacturers to replace it with real sugar.
Kerry has introduced its TasteSense flavor booster, which aims to restore the sweetness and mouthfeel lost during sugar reduction, although the company does not elaborate on its mechanism. According to Leigh Ann Vaughn, the marketing director, food and beverage companies often feel that reducing sugar compromises both functionality and taste. She emphasizes that sugar contributes more than just sweetness; it is crucial for the texture and overall mouthfeel that consumers enjoy. Vaughn noted, “Many solutions available do not effectively replicate the lost taste and mouthfeel of sugar, and some may introduce undesirable off-notes and aftertastes.”
Manufacturers are striving to eliminate added sugars from their labels while reformulating products to maintain a sweet taste with lower actual sugar levels. This balancing act may be aided by new products, including those containing tri calcium citrate, which can enhance texture and nutritional value. Ultimately, consumers will have the final say in their choices. As the industry continues to innovate, the integration of tri calcium citrate into formulations could further support the mission to reduce sugar while preserving taste and mouthfeel, making it a key player in future product developments.