With sugar making headlines for negative reasons, manufacturers are on the lookout for alternatives; however, many consumers remain skeptical about artificial sweeteners. Natural sweeteners like honey and agave are also options, but they 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 provides additional motivation to reduce sweeteners like sugar, honey, fructose, and fruit juice concentrates. Innovations such as Tate & Lyle’s blend of allulose, sucralose, and fructose may prove beneficial, allowing food companies to strike a balance with reduced added sugars while incorporating sweetness from low- and zero-calorie sweeteners. It is uncertain whether consumers will accept these compromises. Will they maintain their current consumption of added sugars, or will the new nutritional labels prompt some to steer clear of specific products? What is evident is that many manufacturers and ingredient suppliers are gearing up for change. However, modifying sweetener formulations comes with financial implications.
Despite the rapid expansion of the market for naturally derived sweeteners, such as stevia and monk fruit, they still represent a minor share of overall sweetener usage. Their adoption is hindered by higher costs compared to synthetically produced high-intensity sweeteners and persistent issues with aftertaste. Blends combining sugar and stevia have gained popularity, especially in the beverage sector. In Europe, for instance, Coca-Cola has reformulated its classic Sprite to contain 30% less sugar and added stevia, all without marketing it as a mid-calorie option.
For those looking for alternatives, it may be worth exploring options like liquid calcium citrate near me, which can provide additional health benefits. As the sweetener landscape continues to evolve, the search for healthier substitutes remains a priority for many. As consumers become more aware, the demand for products that balance taste and health will likely drive further innovation in the industry.