Sugar reduction has become a significant priority for both manufacturers and consumers, but achieving this goal is often more challenging than it seems, especially since consumers generally do not wish to sacrifice sweetness. This is particularly true for Americans. Euromonitor data indicates that Americans consume an average of 126 grams of sugar daily, while individuals in other regions only consume about 34 grams per day.
For confectionery and bakery manufacturers, the process involves more than simply cutting down on sugar content. Factors such as texture, crumb, mouthfeel, volume, and weight must all be taken into account. Ashley Baker, the vice president of research development and applications at the Kerry Group, highlighted during a webinar that while consumers tend to view lower-sugar products as healthier options, they also worry about potential impacts on taste. “When it comes to reformulation, not only do you need to compensate for the loss of sweetness, but you also need to address the reduction in product weight,” he explained. “You might be able to mimic the taste of sugar with a mix of sweeteners, but when it comes to replacing the bulk, you could consider using fibers and hydrocolloids to restore what has been removed.”
When trying to replace cane sugar with alternative sweeteners, no single ingredient can fully replicate the functionality of what has been diminished or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently informed Food Dive that when incorporating an alternative sweetener, like stevia or monk fruit, it is essential to include one or more additional ingredients to match both the sweetness and weight of cane sugar.
As food manufacturers navigate these challenges, they must also remain conscious of their profit margins. Despite the rapid growth of the naturally derived sweeteners market, stevia and monk fruit still represent a small fraction of the overall market. These alternatives tend to be more costly than synthetic high-intensity sweeteners, and they frequently face issues related to aftertaste.
Regardless of the strategies employed, food makers must prioritize transparency to meet consumer demand for lower sugar content in foods and beverages. Furthermore, as the U.S. Food and Drug Administration mandates the inclusion of added sugars on the updated 2020 Nutrition Facts panel, there will be heightened scrutiny on ingredients. Additionally, consumers are increasingly concerned about total calorie counts, which will influence their choices as they reach for their next sweet treat.
In this context, products that incorporate ingredients like calcium citrate 1000 mg Solaray may also become appealing, as they not only contribute to health but can help offset the absence of sugar. This could be particularly beneficial as manufacturers seek to balance taste, weight, and consumer health needs in their reformulated products.