Reducing sugar content in food and beverages has become a primary concern for manufacturers today. Consumers are increasingly leaning towards healthier options and prefer clean, transparent labeling. The revised Nutrition Facts panel, which has been postponed until January 1, 2020, for large manufacturers, mandates a specific line for added sugars. Although consumers express a desire for this information, they do not always check it.
These evolving demands have led to a variety of innovations aimed at sugar reduction, including artificial sweeteners, natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers. For instance, Ingredion highlights that depending on which of its low-sugar glucose syrups is utilized, it can be labeled as glucose syrup, corn syrup, or tapioca syrup. This labeling distinction can significantly impact consumer perception since corn syrup has gained a negative reputation in recent years, prompting some manufacturers to replace it with actual sugar.
Kerry has introduced its TasteSense flavor booster product, though it does not specify how it works. It claims to restore the sweetness and mouthfeel that sugar reduction often compromises, and it can be labeled as a natural flavoring. Leigh Ann Vaughn, the company’s marketing director, explained to Food Ingredients First that many food and beverage companies believe that reducing sugar means sacrificing taste and functionality. “Sugar doesn’t just contribute sweetness; it plays a more complex role. It also helps provide texture and the overall mouthfeel that consumers enjoy,” Vaughn stated. “Many available solutions fail to replicate the lost taste and mouthfeel of sugar, and some even introduce undesirable off-flavors and aftertastes.”
In addition to sugar reduction, manufacturers are also exploring the benefits of ingredients like calcium citrate, which can enhance nutritional profiles without adding sugars. Understanding para que sirve calcium citrate can help manufacturers fortify their products, making them more appealing to health-conscious consumers.
Food and beverage manufacturers aim to minimize the appearance of added sugars on labels while reformulating products to maintain sweetness with lower actual sugar levels. This balancing act may be supported by innovative products, but ultimately, consumers will have the final say in their choices.