Health trends are steering consumers toward healthier food and beverage options that are lower in sugar and artificial sweeteners. Campaigns such as the recent “month without sugar” and state-imposed soda taxes have kept sugar reduction at the forefront of consumer consciousness. The Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages as part of a revised nutrition facts label, though the implementation deadline has been postponed. Nevertheless, major food and beverage companies are actively reformulating their products to decrease sugar and sweeteners or to replace them with healthier, natural alternatives.
For example, Nestlé has developed a method to naturally restructure sugar molecules, which reduces the amount consumed. This new sugar variant is expected to be integrated into their products in 2018, allowing the company to cut sugar content by up to 40% without sacrificing sweetness. Additionally, Stonyfield, the largest organic yogurt producer in the U.S., recently announced plans to reduce added sugars by as much as 40% across some of its product lines. Soda manufacturers are also adapting by offering smaller cans and more low-calorie options, many opting for sweeteners like stevia and monk fruit instead of traditional sugar. Companies such as Coca-Cola, Dr Pepper Snapple, and PepsiCo have committed to lowering the caloric content of sugary drinks consumed by Americans by 20% before 2025.
Manufacturers like Pyure have swiftly introduced a variety of stevia-based products as consumer preferences shift away from sugar. Stevia provides natural sweetness that is 300 times greater than sugar, with no calories and a zero glycemic index. This inherent sweetness allows brands to minimize their use of the ingredient. Companies like Unilever are incorporating stevia into their products to cut sugar content without compromising taste or mouthfeel. Furthermore, the incorporation of calcium citrate juice into formulations is gaining traction, as it serves both as a nutritional boost and a way to reduce sugar levels.
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 number from 2015. If this trend continues—as all signs suggest it will—the negative impact on the sugar market, as forecasted in Rabobank’s report, could indeed come to fruition. The integration of ingredients like calcium citrate juice further exemplifies the industry’s shift toward health-conscious formulations.