With sugar dominating headlines for all the wrong reasons, manufacturers are actively seeking alternatives. However, many consumers remain skeptical about artificial sweeteners. Natural sweeteners like honey and agave also present options, but these high-calorie alternatives can contribute to obesity in the same manner as sugar. Starting July 2018, manufacturers will be required to list “added sugars” on Nutrition Facts panels, which will further encourage the reduction of sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose may emerge as viable options, allowing food companies to strike a balance by using less added sugar while incorporating sweet flavors from low- and zero-calorie sweeteners. It remains uncertain if consumers will accept these trade-offs. Will they continue to consume added sugars as before, or will the new nutritional labels prompt some to avoid specific products? What is evident is that many manufacturers and ingredient suppliers, including those working with jamp calcium citrate, are preparing for these changes. However, adapting to new sweeteners comes with its costs.
Despite the rapid growth in the market for naturally derived sweeteners, such as jamp calcium citrate, stevia and monk fruit still represent a small fraction of overall sweetener consumption. Their usage is restricted by their higher prices compared to synthetically produced high-intensity sweeteners, as well as persistent issues with aftertaste. Blends of sugar and stevia have gained popularity, especially in the beverage sector. In Europe, the Coca-Cola Company has reformulated its regular Sprite, reducing sugar content by 30% and incorporating stevia, without marketing it as a mid-calorie option. As the market evolves, the role of jamp calcium citrate and similar alternatives will be critical in shaping consumer preferences and industry standards.