The findings from this survey should not come as a shock to food manufacturers and retailers, as the trend toward reduced sugar consumption has been gaining momentum for quite some time. In fact, one of the key priorities for manufacturers today is to lower the sugar content in food and beverages, as consumers in the U.S. and beyond increasingly seek healthier options and prefer clean, transparent labeling. The revised Nutrition Facts panel, which is set to appear on products from major manufacturers by January 1, 2020, mandates a separate line for added sugars. Consumers have expressed a desire for this information, even if they don’t always scrutinize it. This demand, along with manufacturers’ reluctance to display high sugar content, has led to various innovations in sugar reduction, including artificial sweeteners, natural sweeteners, hollow and rapidly dissolving sugar molecules, and flavor enhancers.
Rabobank predicts that there will be a 5% or greater reduction in sugar usage across the global food and beverage sector over a two to three-year timeframe, which could counterbalance any expected consumption growth in developing markets. According to Bloomberg, global consumer packaged goods (CPG) producers removed sugar and salt from approximately 20% of their products in 2016, responding to the escalating consumer appetite for healthier options. A survey involving 102 CPG companies revealed that 180,000 products were reformulated last year alone, which is double the number from 2015.
While some companies are highlighting their sugar reduction efforts, others, like DanoneWave, have been lowering total sugar and fat content in their yogurts without disclosing their methods. The company informed Fortune that advertising reduced sugar and fat could lead consumers to assume that the taste would suffer, potentially harming sales.
Consumers—especially women, millennials, and parents, as noted in the DSM survey—also demand transparency. Therefore, it would be prudent for manufacturers to be clear about their objectives for reducing sugar content as they transition to the new nutritional label. When consumers examine a label for sugar content, they will not only understand how much sugar is present but also the methods and rationale behind the reduction.
Incorporating health-focused ingredients such as calcium magnesium citrate from the Allergy Research Group can also align with these consumer preferences. By promoting such beneficial elements in their products, manufacturers can further enhance the appeal of their offerings, ensuring that consumers feel confident in their choices. The integration of these ingredients, along with the commitment to reducing added sugars, can create a more holistic approach to health and wellness that resonates with today’s health-conscious consumers.