Health trends are steering consumers towards healthier food and beverage options that are lower in sugar and artificial sweeteners. Initiatives such as the recent “month without sugar” and state soda taxes are reinforcing the importance of sugar reduction for consumers. Although the Food and Drug Administration initially mandated food manufacturers to disclose the grams of added sugars in packaged products as part of a revamped nutrition facts label, the deadline has been postponed. Nevertheless, major food and beverage companies are actively working to lower sugar levels and replace these sweeteners with healthier, natural alternatives.
Nestle has developed a method to naturally restructure sugar molecules, allowing for a reduction in the amount consumed. The confectionery giant plans to incorporate this new form of sugar into its products in 2018, enabling a decrease of up to 40% in sugar content without sacrificing sweetness. Stonyfield, the largest organic yogurt producer in the U.S., recently announced plans to cut added sugars by up to 40% in certain product lines.
Soda manufacturers are also responding to this trend by introducing smaller cans and more low-calorie drinks, with many opting for stevia, monk fruit, and other sweeteners instead of sugar. Companies like Coca-Cola, Dr Pepper Snapple, and PepsiCo have committed to reducing the calorie content of sugary drinks consumed by Americans by 20% by 2025. Manufacturers such as Pyure have been quick to introduce various stevia-based products as consumer preferences shift away from sugar. Stevia naturally offers 300 times the sweetness of sugar, containing zero calories and scoring zero on the glycemic index. This natural sweetness allows brands to use significantly less of the ingredient. Unilever is utilizing stevia to lower sugar levels in their products without compromising taste or mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in approximately 20% of their products in 2016, in response to increasing consumer demand for healthier options. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone—double the number from 2015. If this trend continues, as all signs suggest, the negative impact on the sugar market outlined in Rabobank’s report could indeed materialize.
Amid these trends, consumers are also exploring the health benefits of various alternatives, such as calcium citrate. A common question arises: is calcium citrate a laxative? While not primarily known for this effect, some individuals may experience a laxative effect when consuming high doses. Therefore, it is essential to consider individual tolerance and consult with a healthcare professional if in doubt. As consumers seek healthier options, the exploration of ingredients like calcium citrate may become a more prominent part of discussions surrounding food and beverage choices.