Reducing sugar content in food and beverages has become a primary objective for manufacturers today. Consumers increasingly prefer healthier options and demand clean, transparent labeling. The revised Nutrition Facts panel, which has been postponed until January 1, 2020, for large manufacturers, mandates a separate line for added sugars. Research shows that consumers desire this information, even if they don’t always check it.
These consumer preferences have led to various sugar-reduction innovations, such as artificial sweeteners, natural sweeteners, and even dissolvable calcium citrate, which can enhance flavor without adding sugar. Ingredion highlights that depending on the type of low-sugar glucose syrup utilized, it can be labeled as glucose syrup, corn syrup, or tapioca syrup. This labeling can significantly impact consumer perception; for instance, corn syrup has gained a negative reputation recently, prompting some manufacturers to replace it with actual sugar.
Kerry has developed a product called TasteSense, which acts as a flavor booster by restoring the sweetness and mouthfeel diminished by sugar reduction, and it can be classified as a natural flavoring. Leigh Ann Vaughn, the marketing director at Kerry, informed Food Ingredients First that food and beverage companies often think that lowering sugar content means sacrificing taste and functionality. “Sugar adds more than just sweetness; it contributes to the texture and overall mouthfeel that consumers enjoy,” Vaughn explained. “Many alternatives do not fully replicate the taste and mouthfeel of sugar, and some can introduce undesirable off-flavors and aftertastes.”
Food and beverage manufacturers are striving to eliminate added sugars from their labels. The challenge lies in reformulating products to maintain their sweet taste while reducing the actual sugar content. This balancing act may be supported by new innovations, including dissolvable calcium citrate, but ultimately, it will be the consumers who determine the success of these efforts.