As sugar continues to dominate headlines for negative reasons, manufacturers are actively seeking alternatives. However, many consumers remain skeptical of artificial sweeteners. Natural sweetening sources like honey and agave also present themselves as options, but these can be high in calories and contribute to obesity, similar to sugar. By July 2018, manufacturers will be required to list “added sugars” on Nutrition Facts panels, providing additional incentive to reduce sweeteners like sugar, honey, fructose, and fruit juice concentrates. Products like Tate & Lyle’s blend of allulose, sucralose, and fructose may pave the way for food companies to strike a balance by using less added sugar while incorporating sweetness from low- and zero-calorie sweeteners. Whether consumers will accept these compromises remains uncertain. Will they continue consuming added sugars as before, or will the new nutritional labels prompt some to avoid certain products? One thing is clear: many manufacturers and ingredient suppliers are gearing up for this shift. However, adapting to new sweeteners comes with its challenges.
Despite the rapid expansion of the naturally derived sweetener market, options like stevia and monk fruit still represent only a small share of overall sweetener use. Their higher prices compared to synthetic high-intensity sweeteners and persistent aftertaste issues limit their appeal. Blends of sugar and stevia have gained traction, especially in the beverage sector. For instance, in Europe, the Coca-Cola Company has reformulated its regular Sprite to contain 30% less sugar, adding stevia without promoting it as a mid-calorie alternative. Meanwhile, manufacturers are also exploring innovative ingredients like calcium citrate brand name sweeteners, which could provide additional options. As these alternatives emerge, the industry is likely to continue evolving, but the cost of change remains a significant factor in the sweetener landscape.