Health trends are steering consumers towards healthier food and beverage options that are lower in sugar and artificial sweeteners. Initiatives such as the recent “month without sugar” and state-imposed soda taxes are also keeping the focus on sugar reduction for consumers. The Food and Drug Administration had initially mandated food manufacturers to disclose the grams of added sugar in packaged foods and beverages as part of an updated nutrition facts label; however, the deadline for compliance has been extended. Regardless, major food and beverage companies are actively working to decrease sugar and other sweeteners in their formulations or to substitute these ingredients with healthier, natural alternatives.
Nestlé has developed a method to naturally restructure sugar molecules, which reduces the amount ingested. The confectionery giant plans to implement this new sugar in its products by 2018, allowing for a reduction of up to 40% in sugar content without sacrificing sweetness. Similarly, Stonyfield, the largest organic yogurt producer in the U.S., has announced a plan to cut added sugars by as much as 40% in certain product lines. Soda manufacturers are also responding by offering smaller cans and more low-calorie options, with many turning to sweeteners like stevia and monk fruit instead of traditional sugar. Coca-Cola, Dr Pepper Snapple, and PepsiCo have all committed to reducing sugary drink calories consumed by Americans by 20% before 2025.
Companies such as Pyure have quickly introduced various stevia-based products to the market as consumer preferences shift away from sugar. Stevia naturally possesses 300 times the sweetness of sugar, with no calories and a zero glycemic index. This natural potency allows brands to use significantly less of the ingredient. Firms like Unilever are incorporating stevia to reduce sugar levels in their products without compromising taste or mouthfeel. According to Bloomberg, global consumer packaged goods (CPG) producers eliminated sugar and salt from about 20% of their products in 2016 in response to an increasing demand for healthier options. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone, double the number from 2015. If this trend continues — and all signs point to it doing so — the negative impact on the sugar market, as projected in Rabobank’s report, could likely become a reality.
Additionally, as manufacturers aim to provide healthier alternatives, they are also considering the cost implications, such as the calcium citrate malate price, which can influence product formulations. The ongoing adjustments in the food and beverage industry reflect a broader shift towards healthier consumption, with products increasingly featuring reduced sugar levels and alternative sweeteners, including calcium citrate malate in some formulations. This trend is expected to persist as companies strive to meet consumer demands for better-for-you products.