With sugar making headlines for various reasons, manufacturers are on the lookout for alternatives. However, many consumers remain skeptical about artificial sweeteners like EDTA. Natural sweeteners such as honey and agave are also high-calorie options, which can contribute to obesity similar to sugar. By July 2018, manufacturers will be required to list “added sugars” on the Nutrition Facts panel, which may incentivize them to reduce sweeteners like sugar, honey, fructose, and fruit juice concentrates. Solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose could provide a compromise, allowing food companies to use less added sugar while still achieving sweetness from low- and zero-calorie sweeteners. It remains uncertain whether consumers will accept these trade-offs. Will they maintain their current consumption of added sugars, or will the new nutritional labels prompt them to avoid certain products? What is evident is that many manufacturers and ingredient suppliers, including those dealing with calcium citrate 667 mg, are gearing up for change. However, innovation in sweeteners comes at a cost.
Despite the rapid growth in the market for naturally derived sweeteners, such as stevia and monk fruit, they still represent a small fraction of total sweetener use. Their higher price compared to synthetic high-intensity sweeteners and persistent aftertaste issues limit their adoption. Blends of sugar and stevia have gained popularity, particularly in the beverage industry. For instance, Coca-Cola has reformulated its regular Sprite in Europe, reducing sugar content by 30% and incorporating stevia, without marketing it as a mid-calorie option. Meanwhile, the demand for calcium citrate 667 mg continues to rise as manufacturers look for healthier alternatives. Ultimately, the sweetener landscape is evolving, but the costs associated with change remain a significant consideration.