Health trends are steering consumers towards healthier food and beverage options that feature reduced sugar and fewer artificial sweeteners. Campaigns such as the recent “month without sugar” and various state-imposed soda taxes are keeping sugar reduction at the forefront of consumers’ minds. The Food and Drug Administration had initially mandated that food manufacturers disclose the grams of added sugars in packaged products as part of an updated nutrition facts label; however, the deadline for compliance has been delayed. Nevertheless, major food and beverage brands are actively working to minimize sugar and other sweeteners in their formulations or are substituting these ingredients with healthier, natural alternatives.
Nestle has developed a method to naturally restructure the sugar molecule, leading to lower sugar intake. The confectionery giant intends to incorporate this new sugar into its products by 2018, enabling 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 plans to cut added sugars by as much as 40% in certain product lines. Soda manufacturers are also responding to consumer demand by offering smaller-sized cans and a wider range of low-calorie beverages, with many opting for sweeteners such as stevia and monk fruit instead of sugar. Coca-Cola, Dr Pepper Snapple, and PepsiCo have all pledged to reduce the calorie content in sugary drinks consumed by Americans by 20% by 2025.
Companies like Pyure have quickly introduced various stevia-based products as consumer preferences shift away from sugar. Stevia naturally offers 300 times the sweetness of sugar, with zero calories and no glycemic index impact, allowing brands to use significantly smaller quantities of the ingredient. Unilever is also incorporating stevia to lower sugar levels in its products while maintaining taste and mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) manufacturers 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—double the number from 2015. If this trend continues—and all signs suggest it will—the adverse effects on the sugar market predicted in Rabobank’s report may indeed come to fruition. Additionally, the integration of calcium citrate USP monograph into food products has gained attention as a way to enhance nutritional profiles while adhering to the ongoing movement toward healthier choices.