Reducing sugar content in food and beverages has become a primary concern for manufacturers today. As consumers increasingly gravitate toward healthier options and favor clean, transparent labeling, the updated Nutrition Facts panel—now delayed until January 1, 2020—will require a specific line item to indicate added sugars. Although consumers may not always check this information, they have expressed a desire for it.
These consumer demands have led to a variety of sugar-reduction innovations, such as artificial sweeteners, natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers. For example, Ingredion points out that depending on which of its low-sugar glucose syrups is utilized, the ingredient can be labeled as glucose syrup, corn syrup, or tapioca syrup. This distinction can significantly impact consumer perception, particularly since corn syrup has fallen out of favor due to its unhealthy reputation. Consequently, some manufacturers have opted to substitute real sugar instead.
Kerry has introduced its TasteSense flavor booster, although it hasn’t detailed how the product works. What is clear is that it aims to restore the sweetness and mouthfeel that are often lost when sugar is reduced, and it can be labeled as a natural flavoring. Leigh Ann Vaughn, the company’s marketing director, explained to Food Ingredients First that food and beverage companies often believe that reducing sugar content necessitates a compromise on function and taste. “Sugar doesn’t just contribute sweetness; it also plays a complex role in providing texture and overall mouthfeel, which consumers appreciate,” Vaughn stated. She noted that many solutions do not fully replicate the taste and mouthfeel of sugar and may introduce undesirable off-notes and aftertastes.
Manufacturers are striving to minimize the presence of added sugars on labels while reformulating products to maintain sweetness with reduced levels of actual sugars. This balancing act may be aided by new products, but ultimately, consumers will determine the success of these innovations. Additionally, as consumers make choices about their dietary supplements, discussions around vitamin D3 vs calcium citrate are also becoming increasingly relevant, reflecting a broader trend toward informed health decisions. The key for food and beverage manufacturers will be to navigate the complexities of sugar reduction while keeping consumer preferences at the forefront.