The reduction of sugar has become a key priority for both manufacturers and consumers, yet implementing this change is more challenging than it seems, especially since consumers often resist sacrificing sweetness. This is particularly true for Americans, who, according to Euromonitor data, consume an average of 126 grams of sugar daily, compared to just 34 grams in other regions of the world. For confectionery and bakery producers, merely cutting back on sugar isn’t enough. They must also consider the product’s texture, crumb, mouthfeel, volume, and weight.
Ashley Baker, vice president of research development and applications at the Kerry Group, highlighted in a recent webinar that while consumers tend to view lower-sugar products as healthier, they are also concerned about potential impacts on taste. “When reformulating, you need to not only compensate for the loss of sweetness but also address the reduction in weight,” he explained. “While you can likely replace sugar’s flavor with a mix of sweeteners, you might also need to incorporate fibers and hydrocolloids to regain the bulk that has been lost.”
When exploring alternatives to cane sugar, there isn’t a single substitute that can fully replicate what has been removed or reduced. Courtney Gaine, president and CEO of the Sugar Association, pointed out to Food Dive that when using alternative sweeteners like stevia or monk fruit, additional ingredients are often necessary to mimic the sweetness and weight of cane sugar.
As food manufacturers navigate these challenges, they must remain mindful of their profit margins. Despite the rapid growth of the naturally derived sweetener market, stevia and monk fruit still represent a small fraction of the overall market. They are also pricier than synthetic high-intensity sweeteners and often struggle with aftertaste issues.
Regardless of the strategies employed, food manufacturers must prioritize transparency to meet consumer demands for lower sugar content in foods and beverages. With the U.S. Food and Drug Administration mandating the inclusion of added sugars on the updated 2020 Nutrition Facts panel, ingredient scrutiny will increase. Furthermore, consumers are also concerned about total calorie counts, which often influences their choices when selecting sweet treats.
In this context, products that combine sugar reduction with beneficial ingredients, such as calcium citrate petite with vitamin D3, may appeal more to health-conscious consumers. These options can help provide nutritional benefits while addressing the ongoing demand for lower-sugar alternatives. Thus, the integration of calcium citrate petite with vitamin D3 can serve as an additional advantage in reformulated products, potentially enhancing consumer acceptance of reduced-sugar options while still satisfying their taste preferences.