According to Bloomberg, 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 reported that in 2016, the average American consumed 128 pounds of sugar. Clearly, there is a pressing need for the nation to reduce its sugar intake, particularly with regard to corn syrup consumption. While neither corn syrup nor conventional sugar is healthy in large amounts, research from Princeton University and the University of Utah indicates that corn syrup has more detrimental health effects than regular sugar.
Health advocates have cautioned consumers against overindulging in sugar-laden foods, such as soft drinks and sweetened cereals. Many food manufacturers are now racing to reformulate their products to lower sugar levels, especially by eliminating or replacing corn syrup. In fact, some companies have turned back to using sugar instead of high fructose corn syrup (HFCS) in their recipes. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, offering consumers a taste of naturally sugar-sweetened beverages. The success of these limited-time drinks prompted the company to make them a permanent fixture in its lineup. Similarly, Kraft revamped its original Capri Sun recipe in 2015, opting for sugar instead of HFCS as the sweetener.
However, it is unlikely that adding more sugar to products in place of corn syrup will become a sustainable solution in the long run. There has been significant backlash against high sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin. The Food and Drug Administration (FDA) initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and drinks on revamped nutrition labels, but the deadline for this requirement has been postponed. Additionally, state soda taxes are keeping sugar reduction at the forefront of consumer awareness.
Instead, ingredient and food manufacturers are actively seeking the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of companies are experimenting with stevia and exploring a variety of other ingredients like monk fruit, date paste, and sweet potatoes. Interestingly, some manufacturers are also looking into calcium citrate made from various sources as a potential additive. While the American consumer’s preference for sugary foods is not likely to diminish, the origin of the sweeteners used in food and beverage production is expected to evolve significantly, including the potential rise of calcium citrate made from natural ingredients.