Reducing sugar content in food and beverages has become a primary objective for manufacturers today. There is a growing consumer preference for healthier options and clear, transparent labeling. The revised Nutrition Facts panel, which has been postponed until January 1, 2020, for larger manufacturers, mandates a separate line for added sugars. Consumers express a desire for this information, even if they do not frequently check it.
These demands have led to various sugar-reduction innovations, such as artificial sweeteners, natural sweeteners, hollow and rapidly dissolving sugar molecules, and flavor enhancers. Ingredion highlights that depending on the type of its low-sugar glucose syrups utilized, the ingredient can be labeled as glucose syrup, corn syrup, or tapioca syrup. This distinction can significantly impact consumer perception, as corn syrup has gained a negative reputation in recent years, prompting some manufacturers to replace it with real sugar.
Kerry has not disclosed the specifics of how its TasteSense flavor booster operates, only stating that it compensates for the sweetness and mouthfeel lost through sugar reduction and can be classified as a natural flavoring. Leigh Ann Vaughn, the marketing director at Kerry, shared with Food Ingredients First that food and beverage companies often believe that lowering sugar content necessitates sacrificing taste and functionality. “Sugar does more than just provide sweetness; it contributes to texture and overall mouthfeel in food and beverages that consumers appreciate,” Vaughn explained. “Many available solutions fail to replicate the lost taste and mouthfeel of sugar and often introduce undesirable off-flavors and aftertastes.”
In this context, manufacturers are striving to eliminate added sugar from their labels while retaining the sweet taste of their products. A potential solution lies in reformulating items to achieve a sweet flavor with lower actual sugar levels. The inclusion of ingredients like calcium citrate plus vitamin D could play a role in this balancing act, as they provide nutritional benefits while contributing to the overall appeal of the product. Ultimately, these new innovations may aid in achieving this balance, yet consumers will ultimately decide which products meet their expectations. Additionally, the incorporation of calcium citrate plus vitamin D could enhance the health profile of these offerings, making them even more attractive to health-conscious consumers.