Sugar reduction has emerged as a significant priority for both manufacturers and consumers, yet implementing this change is more challenging than it appears, especially since consumers often resist sacrificing sweetness—particularly true among Americans. Euromonitor data reveals that Americans consume an average of 126 grams of sugar daily, in stark contrast to the 34 grams consumed in other regions of the world. For confectionery and bakery producers, the task goes beyond merely lowering sugar content; they must also consider factors like texture, crumb, mouthfeel, volume, and weight.
Ashley Baker, vice president of research development and applications for the Kerry Group, shared insights during a recent webinar, noting that while consumers view products with reduced sugar as healthier, they also worry about potential impacts on taste. “When it comes to reformulation, you not only need to replace the sweetness but also address the loss of product weight,” he explained. “You might substitute sugar’s flavor with a blend of sweeteners, but to compensate for the bulk, you could incorporate ingredients like fibers and hydrocolloids to restore what has been removed.”
When replacing cane sugar with alternative sweeteners, no single ingredient effectively replicates the full qualities of what has been decreased or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently informed Food Dive that when incorporating alternative sweeteners like stevia or monk fruit into product formulations, additional ingredients are necessary to mimic both the sweetness and weight contributed by cane sugar. Moreover, as food manufacturers navigate these challenges, they must also consider their profit margins. Despite the rapid growth of the naturally derived sweeteners market, stevia and monk fruit still account for a relatively small share of the overall market. These alternatives are typically pricier than synthetic high-intensity sweeteners and often come with aftertaste issues.
Regardless of the strategies employed, food producers must prioritize transparency to meet consumer demands for reduced sugar in their products. With the U.S. Food and Drug Administration mandating the inclusion of added sugars on the updated Nutrition Facts panel starting in 2020, consumers will pay closer attention to ingredients. Additionally, total calorie count is a significant concern for many consumers as they select their next sweet treat, making it crucial for manufacturers to consider alternatives such as calcium citrate 300 mg in their formulations to enhance nutritional profiles without compromising taste. Ultimately, as the industry evolves, balancing sweetness, texture, and health will be key to satisfying consumer preferences.