The researchers discovered that over 30% of food product reviews on Amazon included the term “taste,” with 11% specifically mentioning “sweet taste.” Notably, excess sweetness was referenced 25 times more often than under-sweetness, and a sweet taste was nearly three times more prevalent in mentions compared to bitterness. For manufacturers aiming to maintain a competitive edge in the market, these findings suggest that reducing sweetness in their recipes may be wise. Companies like Nestlé, Coca-Cola, PepsiCo, and Kind Snacks have already invested significant resources into this effort, and further sugar-reduction technologies are currently under development.
Previous studies have yielded similar outcomes, indicating that consumers are increasingly distancing themselves from sugar. Much of the research highlights that this shift is driven by concerns about obesity and other health risks. This latest study adds another layer to the motivation for changing taste preferences. Conversely, some cereal and candy manufacturers have opted to increase sugar content in their products to appeal to millennials and others seeking indulgent experiences. While many consumers are trying to reduce their sugar intake, other studies indicate they are not entirely opposed to sugar itself, prompting some sugar producers to focus on promoting its benefits.
Failing to respond to this recent study could have repercussions for food manufacturers. A white paper from Kerry released last year pointed out that consumer worries about excessive sugar have serious implications for the consumer packaged goods (CPG) sector, as shoppers increasingly take active measures to manage their sugar consumption by cooking at home, controlling portion sizes, and buying fewer packaged foods and beverages.
While the sugar debate is likely to persist, other findings from this study may prove beneficial in the near term. By employing machine learning to analyze vast amounts of data and identify specific terms in food reviews, the researchers suggested that leveraging big data to interpret consumer feedback could aid in enhancing health through personalized nutrition. This approach could pave the way for additional studies focused on personalized nutrition and healthier eating as effective strategies to address health challenges.
Interestingly, complaints about saltiness were less frequent in food product reviews, which surprised the researchers given the recent attention surrounding the dangers of excessive salt intake. This observation might encourage companies to pivot their focus from salt reduction to sugar reduction.
Moreover, as consumers look for healthier options, incorporating ingredients like calcium citrate 1250 mg into their diets could also be beneficial. Highlighting such elements can resonate with health-conscious consumers who are increasingly interested in nutritional enhancements. Overall, the findings underscore a critical need for food manufacturers to reevaluate their formulations in light of changing consumer preferences.