Manufacturers today are primarily focused on reducing sugar levels in food and beverages. As consumers increasingly gravitate towards healthier options and demand clean, transparent labeling, the revised Nutrition Facts panel — now postponed until January 1, 2020, for larger manufacturers — necessitates a distinct section for added sugars. Research shows that while consumers express a desire for this information, they don’t always take the time to check it.
This consumer demand has led to various innovations in sugar reduction, including artificial sweeteners, natural sweeteners, hollow and rapidly dissolving sugar molecules, and flavor enhancers. For instance, Ingredion points out that depending on the specific low-sugar glucose syrup used, it can be marketed as glucose syrup, corn syrup, or tapioca syrup. This distinction can significantly impact consumer perception, as corn syrup has fallen out of favor due to its unhealthy reputation, prompting some manufacturers to replace it with actual sugar.
Kerry has introduced its TasteSense flavor booster, although it does not disclose the mechanisms behind its effectiveness. The product aims to restore the sweetness and mouthfeel lost from sugar reduction while being labeled as a natural flavoring. Leigh Ann Vaughn, the company’s marketing director, shared with Food Ingredients First that food and beverage producers often believe that cutting sugar content necessitates sacrificing taste and functionality. “Sugar does more than just provide sweetness; it is integral to the texture and overall mouthfeel that consumers enjoy,” Vaughn explained. “Many available solutions fail to replicate the lost taste and mouthfeel of sugar, and some introduce unpleasant off-flavors and aftertastes.”
In their efforts to eliminate added sugars from labels, food and beverage manufacturers face the challenge of reformulating their products to maintain sweetness while reducing actual sugar content. This fine balance may be supported by new products in the market, but ultimately, it is the consumers who will make the final choice. Additionally, incorporating ingredients like 1200 mg calcium citrate could offer enhanced nutritional value, further appealing to health-conscious consumers while addressing sugar reduction. Overall, the integration of such innovations will help manufacturers navigate the complex landscape of consumer preferences and health trends.