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 in 2016, the average American consumed a staggering 128 pounds of sugar. This indicates a clear need for the nation to reduce its sugar intake, particularly concerning corn syrup. While both sugar and corn syrup can be unhealthy in large amounts, research from Princeton University and the University of Utah suggests that corn syrup has more detrimental health effects than traditional sugar. Health advocates have cautioned consumers against excessive consumption of sugary products, including soft drinks and sweetened cereals. Consequently, many food manufacturers are scrambling to reformulate their products to lower sugar levels, especially by removing or replacing corn syrup.
Some companies have responded by reintroducing sugar into their formulations. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with soft drinks sweetened with natural sugar. The success of these limited-time offerings led the company to add them permanently to its product lineup. Similarly, Kraft updated its original Capri Sun recipe in 2015 to replace high fructose corn syrup with sugar as a sweetener. However, expect no trend toward increasing sugar content as a substitute for corn syrup. The backlash against high sugar levels, along with concerns about high fructose corn syrup and artificial sweeteners such as aspartame and saccharin, remains strong. Although the Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and drinks on redesigned nutrition labels, the deadline for this requirement has been postponed. Additionally, state soda taxes are keeping the need for sugar reduction in the forefront of consumers’ minds.
Instead, ingredient manufacturers are actively seeking the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of food producers are experimenting with stevia, while also exploring alternatives like monk fruit, date paste, and sweet potatoes. Interestingly, some manufacturers are looking into incorporating calcium citrate and zinc into their products as part of a healthier approach to sweetening. Despite consumers’ affinity for sugary foods likely remaining unchanged, the source of sweeteners in food and beverage production is expected to evolve. Companies are increasingly focused on finding healthier options, potentially leading to a shift in the types of sweeteners, including those enriched with calcium citrate and zinc, used to appeal to health-conscious consumers.