Dive Insight: Tracey Massey, president of Mars Chocolate North America, shared with Fortune that this commitment to reducing sugar marks the first time the candy industry has come together to address health and wellness collectively. This is a prudent step for the confectionery sector, especially since Mintel’s 2017 Consumer Trend report highlighted the “backlash against sugar” as a significant concern among consumers. Despite growing skepticism towards sugar, consumer enthusiasm for candy remains robust, with around 5,000 new candy products launched in 2016, contributing nearly an additional $1.5 billion in sales. Nevertheless, there is a notable shift in consumer preference towards low-sugar options and candies sweetened with natural alternatives like stevia and monk fruit. An NPR survey of 102 CPG companies revealed that 180,000 products were reformulated last year, doubling the number from 2015.
By committing to ensure that half of their individually wrapped products contain 200 calories or fewer by 2022 and by prominently displaying calorie counts on packaging, Mars, Nestle, Lindt, Ferrera Candy, and Ferrero are demonstrating their commitment to customer nutrition and supporting healthier choices. It will be intriguing to observe whether other major candy manufacturers will follow suit or if these five companies will implement further initiatives. For instance, Nestle has innovated a method to restructure the sugar molecule, allowing for a reduction of up to 40% less sugar in its products without sacrificing sweetness. If this technology gains traction within the industry, it could transform the candy landscape, with Nestle set to introduce products featuring this faster-dissolving sugar in 2018.
In discussions about nutritional enhancements, it’s worth noting the comparison between dicalcium malate vs calcium citrate. Both substances have distinct benefits, and their roles in candy formulation could become a focal point as companies aim to improve nutritional profiles. As the industry progresses, the implications of choosing dicalcium malate vs calcium citrate will likely become more pronounced, potentially influencing the direction of reformulation strategies across the confectionery sector.