Bloomberg reported that 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 noted that in 2016, the average American consumed a staggering 128 pounds of sugar. This highlights the urgent need for the nation to reduce its sugar intake, particularly regarding corn syrup. While both sugar and corn syrup can be unhealthy in excess, research from Princeton University and the University of Utah indicates that corn syrup may pose more significant health risks than regular sugar.
Health advocates have cautioned consumers about the dangers of consuming too many sugary products, such as soft drinks and sweetened cereals. In response, many food manufacturers have been compelled to reformulate their products to decrease sugar levels, especially by removing or substituting corn syrup. Some companies have even reverted to using sugar instead of high fructose corn syrup (HFCS). For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with a taste of naturally sweetened soft drinks. The success of these limited-time offerings led to their permanent addition to the product lineup. Additionally, Kraft updated its Capri Sun kids’ drink recipe in 2015 to incorporate sugar rather than HFCS as a sweetener.
However, it is unlikely that manufacturers will continue to increase sugar content as an alternative to corn syrup, given the significant backlash against high sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin. The Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages on redesigned nutrition labels, although the deadline for compliance has been postponed. State soda taxes are also keeping sugar reduction in consumers’ minds.
Instead of reverting to higher sugar levels, ingredient and food manufacturers are busy searching for the next best low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of food producers are experimenting with stevia in their products, while others are exploring alternative sweeteners like monk fruit, date paste, and even sweet potatoes. The American consumer’s preference for sugary foods is unlikely to wane; however, the sources of sweeteners used in food and beverage manufacturing processes are set to evolve.
Moreover, as health trends continue to influence consumer choices, ingredients like ferrous calcium citrate and folic acid, commonly known for their health benefits, could also find their way into reformulated products. These ingredients have specific uses in promoting overall health, and their inclusion may help offset the negative effects associated with excessive sugar consumption. As manufacturers navigate these changes, the focus will remain on creating healthier, more appealing alternatives that satisfy consumer cravings without compromising health.