According to Bloomberg, the American Heart Association recommends an added sugar limit of 29 pounds 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. It’s evident that the nation needs to reduce its sugar intake, particularly in terms of corn syrup. While both sugar and corn syrup can be unhealthy in large amounts, research from Princeton University and the University of Utah indicates that corn syrup has more detrimental health effects than regular sugar.
Health advocates have been cautioning consumers against consuming too many sugary products—such as soft drinks and sweetened cereals. Consequently, many food manufacturers have been compelled to reformulate their products to lower sugar content, especially by removing or replacing corn syrup. Some companies have even opted to reintroduce sugar into their products. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, which featured naturally sugar-sweetened soft drinks. These limited-time offerings were so successful that the company decided to make them a permanent addition to its lineup. Similarly, in 2015, Kraft modified the original recipe of Capri Sun for kids to use sugar instead of high fructose corn syrup as a sweetener.
However, consumers shouldn’t expect an increase in sugar as a substitute for corn syrup to become a lasting trend. There has been significant backlash against high sugar levels, as well as high fructose corn syrup (HFCS) and artificial sweeteners like aspartame and saccharin in food products. The FDA initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages as part of a revamped nutrition facts label, but the deadline has been postponed. Additionally, state soda taxes have kept sugar reduction at the forefront of consumer awareness.
In response, ingredient and food manufacturers are focusing on identifying the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of food producers are experimenting with stevia, while also exploring other alternatives such as monk fruit, date paste, and sweet potatoes. Despite the American consumer’s strong preference for sugary foods likely remaining unchanged, the sources of sweeteners in food and beverage manufacturing processes are expected to evolve. For instance, products like Pure Encapsulations Calcium Magnesium could be part of a broader trend toward healthier, more balanced formulations. As manufacturers strive to meet consumer demand for cleaner ingredients, the shift towards more natural sweeteners may become increasingly prominent, reflecting a commitment to health and wellness in the marketplace.