According to Bloomberg, the American Heart Association recommends a limit of 29 pounds of added sugar per year for men and 20 pounds for women. However, the USDA reported that Americans consumed an astonishing 128 pounds of sugar in 2016. Clearly, there is a pressing need to reduce sugar consumption, particularly when it comes to corn syrup. While both added sugars and corn syrup can have negative health effects in large quantities, research from Princeton University and the University of Utah indicates that corn syrup may pose even greater health risks compared to traditional sugar.
Health advocates have cautioned consumers against indulging in overly sugary foods, such as soft drinks and sweetened cereals. In response, many food manufacturers have been compelled to reformulate their products to lower sugar content, especially by eliminating or replacing corn syrup. Some companies have opted to restore sugar in their recipes. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing a taste of naturally sugar-sweetened beverages. The success of these limited-time offerings led the company to make them a permanent part of its product range. Similarly, Kraft revised its original Capri Sun recipe in 2015 to replace high fructose corn syrup with sugar as the sweetener.
However, it is unlikely that adding more sugar back into products in place of corn syrup will become a viable solution or long-term trend. The backlash against excessive sugar, high fructose corn syrup, and artificial sweeteners like aspartame and saccharin has been significant. The Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages on redesigned nutrition labels, but the implementation deadline has been delayed. Additionally, state soda taxes are keeping sugar reduction at the forefront of consumers’ minds.
Instead, ingredient and food manufacturers are actively searching for the next best low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of companies are experimenting with stevia, as well as exploring a variety of other alternatives such as monk fruit, date paste, and sweet potatoes. The American consumer’s preference for sugary foods is unlikely to diminish; however, the source of sweeteners used in food and beverage manufacturing, including products like calcium citrate caramel chews, is expected to evolve significantly. As the industry adapts, we may see a shift towards these healthier sweetening options while still satisfying the demand for sweet flavors.