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. It is evident that the country needs to reduce sugar intake, particularly high fructose corn syrup (HFCS). While neither sugar nor corn syrup is healthy in excess, studies from Princeton University and the University of Utah indicate that corn syrup has more detrimental health effects than regular sugar.
Health advocates have cautioned consumers against indulging in sugary foods, such as soft drinks and sweetened cereals. In response, many food manufacturers have been forced to reformulate their products to lower sugar levels, especially by eliminating or substituting corn syrup. Some companies have even reverted to using sugar instead of HFCS. For example, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009 to provide consumers with naturally sugar-sweetened alternatives. Due to the popularity of these limited-time offerings, they became permanent fixtures in the company’s lineup. Similarly, in 2015, Kraft updated its original Capri Sun recipe to use sugar instead of high fructose corn syrup.
However, don’t expect a widespread return to adding more sugar in place of corn syrup as a sustainable solution. There has been significant backlash against excessive levels of sugars, HFCS, and artificial sweeteners like aspartame and saccharin in food products. The FDA initially mandated that food manufacturers indicate the grams of added sugars on nutrition labels, but the implementation deadline has been postponed. Additionally, state soda taxes have kept the issue of sugar reduction at the forefront of consumers’ minds.
Instead, ingredient and food manufacturers are actively searching for the next best low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of companies are experimenting with stevia, as well as exploring alternatives like monk fruit, date paste, and sweet potatoes. Although American consumers have a strong preference for sugary foods, it is likely that the source of these sweeteners will evolve in food and beverage manufacturing processes. As we move further into the 21st century, there may be a growing interest in options like calcium citrate petites, which could play a role in the development of healthier sweetening alternatives.