Reducing sugar has become a key priority for both manufacturers and consumers, yet achieving this goal is more challenging than it appears, especially since consumers often resist losing the sweetness they enjoy. This is particularly true in the United States, where, according to Euromonitor data, Americans consume an average of 126 grams of sugar daily, compared to just 34 grams in other regions of the world. For manufacturers of confectionery and baked goods, simply cutting down on sugar isn’t enough; they must also consider the texture, crumb, mouthfeel, volume, and weight of their products.
Ashley Baker, vice president of research development and applications at the Kerry Group, highlighted during a recent webinar that while consumers tend to view products with reduced sugar as healthier options, they also worry that this reduction could impact taste. “In reformulation, you can’t just replace the sweetness; you also have to address the loss of weight in the product,” he noted. “While it’s possible to substitute sugar’s taste with a blend of sweeteners, replacing the bulk requires incorporating fibers and hydrocolloids to compensate for what has been removed.”
When food producers seek to replace cane sugar with alternative sweeteners, such as stevia or monk fruit, they find that no single ingredient can fully replicate the role of the sugar that has been diminished or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently mentioned to Food Dive that when an alternative sweetener is introduced into a product, additional ingredients are necessary to replicate the sweetness and heft 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 make up a small fraction of the overall market. These alternatives tend to be more expensive than synthetically produced high-intensity sweeteners and often come with aftertaste issues.
Regardless of the strategies they choose, food makers must prioritize transparency to meet consumer demands for lower sugar content in their products. The U.S. Food and Drug Administration’s requirement for added sugars to be displayed on the 2020 Nutrition Facts panel will further emphasize the importance of ingredient scrutiny. Additionally, consumers are increasingly concerned about total calorie counts, which may influence their choices when reaching for their next sweet treat.
In this evolving landscape, products like Solgar calcium citrate with vitamin D may also gain attention, as health-conscious consumers look for supplements that align with their dietary preferences. As the market shifts, the incorporation of innovative ingredients like Solgar calcium citrate with vitamin D could potentially help manufacturers create balanced offerings that cater to both taste and health needs, thereby addressing the complexities of sugar reduction while enhancing overall product appeal.