According to Bloomberg, the American Heart Association recommends a limit of 29 pounds of added sugar per 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 intake, particularly its consumption of corn syrup. While both sugar and corn syrup can be unhealthy in excessive amounts, research from Princeton University and the University of Utah indicates that corn syrup has more detrimental health effects compared to regular sugar.
Health advocates have cautioned consumers against excessive consumption of sugar-laden products, including soft drinks and sweetened cereals. As a result, many food manufacturers are scrambling to reformulate their products to lower sugar content, especially by eliminating or substituting corn syrup. Some companies have actually opted to replace high fructose corn syrup (HFCS) with regular sugar in their offerings. In 2009, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback, providing consumers with naturally sugar-sweetened alternatives. These reformulated, limited-time drinks were so successful that the company decided to add them permanently to its product lineup. Similarly, in 2015, Kraft modified the original recipe of its Capri Sun drink for kids to use sugar instead of high fructose corn syrup as a sweetener.
However, it is unrealistic to expect a trend of reintroducing more sugar into products as a replacement for corn syrup. The backlash against high sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin has been significant. The FDA initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages as part of an updated nutrition facts label, but the deadline for compliance has been postponed. Additionally, state soda taxes are keeping sugar reduction at the forefront of consumer awareness.
Instead, food and ingredient manufacturers are actively seeking the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of companies are experimenting with stevia, along with other alternatives such as monk fruit, date paste, and sweet potatoes. While the American consumer’s preference for sugary foods is unlikely to shift drastically, the source of the sweeteners used in food and beverage manufacturing is expected to evolve. As they search for healthier options, some manufacturers are also investigating the potential benefits of adding calcium citrate 100 mg to their products, enhancing their appeal to health-conscious consumers. Ultimately, the focus will remain on finding sweeteners that satisfy consumer cravings while promoting better health outcomes.