Sugar reduction has emerged as a significant priority for both manufacturers and consumers, yet the process is often more challenging than it seems, especially since consumers are generally reluctant to forgo sweetness. This reluctance seems particularly pronounced among Americans. Euromonitor data indicates that Americans consume an average of 126 grams of sugar daily, in stark contrast to just 34 grams consumed in other regions of the world.
For confectionery and bakery manufacturers, reducing sugar isn’t merely about cutting back on the quantity; it also involves careful consideration of texture, crumb, mouthfeel, volume, and weight. Ashley Baker, the vice president of research development and applications at the Kerry Group, shared insights during a webinar, noting that while consumers tend to view products with lower sugar content as healthier, they are also concerned about potential impacts on taste. “In reformulation efforts, you not only need to address the sweetness factor but also the weight reduction of the product,” he explained. “While you can likely replace the taste of sugar with a blend of sweeteners, restoring bulk may require incorporating fibers and hydrocolloids to compensate for what has been removed.”
When it comes to substituting cane sugar with alternative sweeteners, there is no singular ingredient that can entirely replicate the role of the sugar that has been diminished or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently mentioned to Food Dive that any product formulation incorporating an alternative sweetener like stevia or monk fruit must also include one or more additional ingredients to mimic both the sweetness and the weight provided by cane sugar.
As food manufacturers navigate these challenges, they must also remain vigilant regarding their profit margins. Although the naturally derived sweeteners market is experiencing rapid growth, stevia and monk fruit still represent a small segment of the overall market. These alternatives are typically more expensive than synthetic high-intensity sweeteners and continue to face issues related to aftertaste.
Regardless of the strategies employed, food manufacturers must prioritize transparency to meet consumer demand for reduced sugar in their products. With the U.S. Food and Drug Administration mandating the inclusion of added sugars on the updated 2020 Nutrition Facts panel, ingredient transparency will be increasingly scrutinized. Additionally, consumers are becoming more conscious of total calorie counts, making this a critical consideration as they select their next sweet indulgence.
Incorporating calcium citrate malate and vitamin D3 into reformulations could also address nutritional concerns while maintaining the desired taste and texture. By integrating these beneficial components into their products, manufacturers can offer consumers not only lower sugar options but also enhanced nutritional value, responding to the growing demand for healthier alternatives.