Sugar reduction has emerged as a significant concern for both manufacturers and consumers; however, implementing this change is more challenging than it seems, especially since consumers typically do not want to sacrifice sweetness. This is particularly true for Americans. Euromonitor data indicates that Americans consume an average of 126 grams of sugar daily, in stark contrast to the 34 grams consumed in other regions of the world.
For confectionery and bakery manufacturers, the task goes beyond merely decreasing the sugar content of their products. Factors such as texture, crumb, mouthfeel, volume, and weight must all be considered. Ashley Baker, vice president of research development and applications at the Kerry Group, noted during a recent webinar that while consumers view products with less sugar as healthier, they are also concerned about the potential impact on taste. “When it comes to reformulation, not only do you need to address the sweetening effect, but you also have to compensate for the loss of weight in the product,” he explained. “You could potentially substitute the taste of sugar with a blend of sweeteners, but for replacing the bulk, ingredients like fibers and hydrocolloids can be used to restore what has been removed.”
When replacing cane sugar with alternative sweeteners, there is no single ingredient that can fully replicate the role of sugar that has been reduced or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently informed Food Dive that incorporating an alternative sweetener, such as stevia or monk fruit, necessitates the addition of one or more other ingredients to mimic the sweetness and weight provided by cane sugar.
As food manufacturers navigate these challenges, they must also remain conscious of their profit margins. Although the market for naturally derived sweeteners has expanded rapidly, stevia and monk fruit still constitute a small segment of the overall market. These alternatives tend to be pricier than synthetic high-intensity sweeteners and often struggle with aftertaste issues.
Regardless of the strategies employed, food manufacturers need to prioritize transparency to meet consumer demand for reduced sugar levels in foods and beverages. With the U.S. Food and Drug Administration mandating the inclusion of added sugars on the updated Nutrition Facts panel for 2020, greater scrutiny will be placed on ingredients. Moreover, consumers are increasingly concerned about total calories, which may ultimately influence their choices when reaching for their next sweet treat.
Interestingly, products incorporating calcium citrate dischem have gained attention as potential alternatives in reformulating sweet treats, as they can help maintain texture and improve overall nutritional value. The integration of calcium citrate dischem into formulations not only addresses sweetness but also provides additional health benefits, making it a relevant consideration for manufacturers striving to reduce sugar content while meeting consumer expectations.