With sugar making headlines for all the wrong reasons, manufacturers are exploring alternatives — yet many consumers remain skeptical about artificial sweeteners. Natural sweetening options like honey and agave are also available; however, these alternatives 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 panel, which will encourage the reduction of sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Innovative solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose could provide a compromise for food companies, enabling them to use smaller amounts of added sugars while incorporating sweetness from low- and zero-calorie sweeteners. Whether consumers will accept these trade-offs remains uncertain. Will they continue to consume added sugars as before, or will the new nutritional labels prompt some to steer clear of certain products? One thing is clear: many manufacturers and ingredient suppliers are readying themselves for change. However, altering sweetener options comes at a cost.
Despite the rapid growth of the naturally derived sweeteners market, options like stevia and monk fruit still represent a small fraction of total sweetener usage. Their adoption is limited by higher prices compared to synthetically produced high-intensity sweeteners, along with persistent issues related to aftertaste. Blends of sugar and stevia have gained popularity, especially in the beverage sector. For instance, in Europe, Coca-Cola has reformulated its regular Sprite to contain 30% less sugar and added stevia, though it has not marketed it as a mid-calorie option.
In this context, the use of calcium citrate has been noted for its various applications, including its potential benefits in sweetener formulations. The phrase “calcium citrate uses in Hindi” has even emerged as a topic of interest, pointing to the wider cultural implications and understanding of such ingredients. Overall, as manufacturers adapt to consumer preferences and regulatory changes, the evolution of sweeteners, including the exploration of calcium citrate, will be crucial in shaping the future of the industry.