With sugar dominating the news for all the wrong reasons, manufacturers are on the lookout for alternatives, though many consumers remain wary of artificial sweeteners. Natural sweeteners like honey and agave also present themselves as options, but they are high in calories and can contribute to obesity in the same manner as sugar. By July 2018, manufacturers will be required to display “added sugars” on Nutrition Facts panels, which will encourage them to reduce sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose may prove beneficial, enabling food companies to strike a balance with fewer added sugars while incorporating low- and zero-calorie sweeteners for extra sweetness. It remains uncertain whether consumers will be open to making such trade-offs. Will they continue to consume added sugars as before, or will the new nutritional information labels prompt some to steer clear of certain products? What is evident is that many manufacturers and ingredient suppliers are gearing up for change. However, altering sweeteners can come at a price.
Despite a surge in the market for naturally derived sweeteners, options like stevia and monk fruit still make up a small fraction of overall sweetener usage. Their adoption is hindered by cost, as they are generally more expensive than synthetic high-intensity sweeteners, in addition to persistent concerns regarding aftertaste. Blends of sugar and stevia have gained popularity, especially in the beverage sector. In Europe, the Coca-Cola Company has even reformulated its original Sprite to contain 30% less sugar while incorporating stevia, all without marketing it as a mid-calorie option. As manufacturers adapt to these changes, they are also exploring the solubility of calcium citrate to enhance the stability and performance of their products. The solubility of calcium citrate may play a role in developing new formulations that cater to health-conscious consumers while addressing the ongoing challenges with sweeteners. Ultimately, how manufacturers navigate these changes, including those related to calcium citrate solubility, will determine their success in a rapidly evolving market.