Sugar reduction has emerged as a key priority for both manufacturers and consumers, yet achieving this transition is often more challenging than anticipated, especially since consumers generally prefer to maintain sweetness in their products. This tendency is particularly pronounced among Americans. Euromonitor data indicates that the average American consumes about 126 grams of sugar daily, compared to just 34 grams in other regions of the world.
For manufacturers in the confectionery and bakery sectors, merely decreasing the sugar content in a product is not enough. Aspects such as texture, crumb, mouthfeel, volume, and weight must also be taken into account. Ashley Baker, the vice president of research development and applications at the Kerry Group, highlighted in a recent webinar that while consumers often view products with lower sugar content as healthier options, they are also concerned about potential impacts on taste. He stated, “When it comes to reformulation, you not only need to substitute for the sweetness but also address the loss of weight in the product.” Baker suggested that while the flavor of sugar could be replicated using a mix of sweeteners, replacing the bulk could involve incorporating fibers and hydrocolloids to compensate for what has been removed.
When trying to replace cane sugar with alternative sweeteners, there is no single ingredient that can fully replicate the functionality of sugar. Courtney Gaine, president and CEO of the Sugar Association, recently explained to Food Dive that when a product formulation includes alternative sweeteners like stevia or monk fruit, it often requires additional ingredients to mimic both the sweetness and weight of cane sugar. As food manufacturers navigate these challenges, they must also remain vigilant about their profit margins. Although the market for naturally derived sweeteners has expanded rapidly, stevia and monk fruit still represent a small segment of the overall sweetener market. These alternatives tend to be pricier than synthetically produced high-intensity sweeteners and often carry issues related to aftertaste.
Regardless of the strategies employed, food makers need to prioritize transparency to meet consumer demands for reduced sugar in their foods and beverages. With the U.S. Food and Drug Administration mandating the inclusion of added sugars on the updated 2020 Nutrition Facts label, consumers will pay closer attention to ingredient lists. Furthermore, total calorie content is also a significant concern for many, influencing their choices when selecting their next sweet treat. To enhance nutritional profiles, some manufacturers are exploring formulations that include calcium magnesium citrate in a 1:1 ratio, which can provide additional health benefits while addressing sugar reduction challenges.