With sugar frequently making headlines for negative reasons, manufacturers are on the lookout for alternatives. However, many consumers remain wary of artificial sweeteners. Natural sweeteners like honey and agave are also options, yet they are high in calories and can contribute to obesity just like sugar. By July 2018, manufacturers will be required to list “added sugars” on the Nutrition Facts label, which will encourage them to reduce sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose may prove beneficial, enabling food companies to strike a balance with reduced added sugars while incorporating low- and zero-calorie sweeteners for additional sweetness. It remains uncertain whether consumers will be open to such trade-offs. Will they maintain their consumption of added sugars, or will the new nutritional labels prompt them to steer clear of certain products? One thing is evident: many manufacturers and ingredient suppliers are gearing up for change. However, altering sweeteners comes with a price.
Despite the rapid expansion of the naturally derived sweetener market, stevia and monk fruit still represent a small fraction of overall sweetener usage. Their growth is hampered by higher costs, as they are still pricier than synthetically produced high-intensity sweeteners, alongside persistent issues with aftertaste. Blends of sugar and stevia have gained traction, especially in the beverage sector. In Europe, the Coca-Cola Company has even reformulated its regular Sprite to contain 30% less sugar while incorporating stevia, without marketing it as a mid-calorie option. As the industry evolves, the inclusion of calcium citrate v carbonate in formulations may also become a focal point, as manufacturers explore ways to enhance the nutritional profile of their products. The interplay between sweeteners and other ingredients will be critical as they seek to meet changing consumer demands while managing costs.