According to Bloomberg, the American Heart Association recommends that men limit their added sugar intake to 29 pounds per year, while women should aim for 20 pounds. However, the USDA reported that in 2016, the average American consumed a staggering 128 pounds of sugar. It is evident that the nation needs to significantly reduce its sugar consumption, especially its intake of corn syrup. Although both substances are unhealthy in large amounts, studies from Princeton University and the University of Utah indicate that corn syrup may have more detrimental health effects compared to regular sugar. Health advocates have cautioned consumers about the dangers of consuming too many sugary foods, including soft drinks and sweetened cereals. In response, many food manufacturers are scrambling to reformulate their products to lower sugar levels, particularly by removing or replacing corn syrup. Some companies have even opted to substitute high fructose corn syrup (HFCS) with traditional sugar in their recipes. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, allowing consumers to enjoy soft drinks sweetened with natural sugar. The success of these limited-time offerings led PepsiCo to make them a permanent part of their product line. Similarly, Kraft updated its original Capri Sun recipe in 2015 to use sugar instead of HFCS as a sweetener.
However, one should not expect a trend of increasing sugar content in products as a replacement for corn syrup. There has been significant backlash against high sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin. The Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages on revamped nutrition labels, but the deadline for implementation has been delayed. Additionally, state soda taxes are keeping sugar reduction in the public consciousness.
As a result, ingredient and food manufacturers are focused on identifying the next wave of low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of food producers are experimenting with stevia, along with a variety of other alternatives such as monk fruit, date paste, and sweet potatoes. Interestingly, some of these reformulated products may even incorporate calcium citrate malate equivalent to calcium, enhancing their nutritional profile. The American consumer’s preference for sugary foods is unlikely to change, but it is expected that the sources of sweeteners used in food and beverage manufacturing will evolve. In this shifting landscape, the search for healthier sweetening options will undoubtedly continue.