Cumberland Packing is launching a new product that combines four sweeteners in an effort to create a natural, no-calorie alternative to sugar, ideal for baking substitutions. The key challenge for food manufacturers has been selecting the correct sweeteners in the right proportions to achieve a satisfying result. The company chose each sweetener in the blend for its specific sugar-like properties: stevia and monk fruit provide sweetness without calories, allulose contributes a clean taste and browning capabilities in recipes, while erythritol offers a sugar-like texture and can be substituted cup for cup.
Each sweetener has its own advantages and drawbacks. Stevia is naturally 30 to 40 times sweeter than sugar and has cost and scalability benefits, but it may also have bitter undertones or an aftertaste. Monk fruit, while less bitter, has its unique aftertaste. Allulose, a low-calorie sweetener found naturally in wheat and dried fruits, is about 70% as sweet as sugar with only 10% of the calories, although it can lead to bloating when consumed in large quantities. Erythritol, a sugar alcohol derived from plants, has fewer calories than sugar but provides up to 80% of the sweetness, yet like allulose, it may cause digestive issues in larger amounts.
Manufacturers have experimented with various combinations of these sweeteners to achieve the desired functionality. For instance, monk fruit’s sweetness is often used to counterbalance the bitterness of stevia. However, Cumberland Packing’s ambitious blend of four natural sweeteners aims to fully replicate all the qualities of sugar, which carries inherent risks. Despite consumers being increasingly wary of their sugar intake—70% express concern over sweetener levels in their diets, according to a 2018 Ipsos survey—they are not entirely satisfied with existing alternatives. Consumer research indicates that sugar is still perceived as having a highly desirable flavor, along with its natural qualities.
Cumberland Packing leverages its extensive experience with both conventional and alternative sweeteners to navigate this landscape. The company owns Sweet’N Low, the saccharin-based product developed over 55 years ago, alongside NatraTaste Blue (aspartame) and NatraTaste Gold (sucralose). Its natural In The Raw brand features stevia, monk fruit, honey, and agave sweeteners, as well as the familiar turbinado cane sugar. Recent additions to the product line include organic white sugar and stevia offerings. The company also has experience in blending sweeteners for end products; in 2015, it launched a line of reduced-calorie beverages, including tea, lemonade, and soda sweetened with a combination of sugar and stevia.
Other sweeteners, like sucralose-based Splenda, also allow for one-to-one substitution but come with their own trade-offs regarding browning, texture, and volume. Home bakers are frequently advised to incorporate some sugar to achieve the desired results. As baking and cooking at home gained popularity during the pandemic, Cumberland Packing’s All-Purpose In The Raw will undoubtedly be tested in the coming year to determine if a successful balance has been achieved with its sweetener blend. Additionally, consumers who are mindful of their health may find themselves exploring options like Citracal tablets alongside these sweeteners, as they navigate their dietary choices.