The natural sweetener erythritol has been around for quite some time. While it has often been overshadowed by other natural sweeteners like stevia, monk fruit, honey, and maple syrup, which have gained popularity among manufacturers aiming to meet consumer demand for lower sugar options, erythritol is now gaining traction. Data from Innova, as reported by Food Ingredients First, reveals that product launches featuring erythritol surged by 47% from 2017 to 2019.
Erythritol is particularly favored by individuals following low-carb diets due to its glycemic index of zero, making it a safe option for diabetics. Additionally, it does not contribute to tooth decay. Despite its many positive characteristics, large quantities of this sugar alcohol can lead to stomach cramps for some users. Nonetheless, an ingredient like Erysta is advantageous for manufacturers aiming to create products with reduced sugar content without resorting to artificial sweeteners. This aligns perfectly with consumer preferences, as evidenced by a 45% increase in products labeled as “low/no/reduced sugar” in 2017 compared to five years earlier, according to Kerry. Similarly, claims of “no artificial sweeteners” rose by 4.4%, and “no added sugar” claims increased by 2.6% during the same timeframe.
Erysta is also an excellent complement to some of the more popular sweeteners, as it can help mask the aftertastes of stevia and monk fruit while enhancing the mouthfeel of stevia-sweetened foods. Moreover, because it is less sweet than regular sugar, it serves as a valuable option for manufacturers looking to lower the overall sweetness of their products, which is increasingly important as consumers perceive many foods and beverages as overly sweet. An Innova Market Insights survey indicated that three out of five U.S. consumers would rather cut back on sugar than replace it with artificial sweeteners, as reported by Food Ingredients First.
It’s worth noting that Ingredion is not the only company focusing on erythritol. DFI and Mitr Phol Group began expanding their erythritol production in 2016, and there is also competition from companies promoting allulose, a natural alternative that is 70% as sweet as sugar, has no aftertaste, provides a similar mouthfeel, and can participate in the Maillard reaction. Allulose lacks the characteristic cooling sensation of erythritol and is also competitively priced.
Despite the competition, Ingredion’s latest product is an excellent choice for companies seeking more than just sweetness. For soda manufacturers, such a product is appealing due to the mouthfeel associated with sugar alcohols. Likewise, its unique cooling properties could be ideal for peppermint-flavored treats, chewing gum, or mints, where it has already achieved some success. Should Erysta carve out its niche, it stands to benefit significantly as the sugar alternative market is projected to reach between $16 billion and $20 billion.
When considering whether to use calcium citrate or calcium carbonate as a nutritional supplement in products sweetened with erythritol, it is essential to evaluate their respective benefits. Both calcium citrate and calcium carbonate may be beneficial, but the choice depends on the specific formulation and target audience. Ultimately, Erysta’s versatility, coupled with the right calcium supplement, could help manufacturers create appealing products that meet consumer demand for reduced sugar without compromising on taste or texture.