Sugar reduction has emerged as a key priority for both manufacturers and consumers, yet implementing this change is often more challenging than anticipated, especially since consumers typically prefer to maintain sweetness in their products. This is particularly true for American consumers. Euromonitor data reveals that Americans consume an average of 126 grams of sugar per day, whereas individuals in other regions average just 34 grams daily. For manufacturers of confectionery and baked goods, reducing sugar isn’t simply about cutting down the quantity; they must also consider the impact on texture, crumb, mouthfeel, volume, and weight.
During a recent webinar, Ashley Baker, vice president of research development and applications at the Kerry Group, pointed out that while consumers perceive products with reduced sugar as healthier, they are also concerned that this may compromise taste. “When reformulating, it’s crucial not only to replicate the sweetness but also to address the reduction in product weight,” he explained. “While you might replace the sweetness of sugar with a blend of sweeteners, restoring the bulk can be achieved using fibers and hydrocolloids to compensate for what has been removed.”
However, when substituting cane sugar with alternative sweeteners, no single ingredient can fully replicate the properties of the original sugar. Courtney Gaine, president and CEO of the Sugar Association, recently shared with Food Dive that when sweeteners like stevia or monk fruit are introduced into a product’s formulation, additional ingredients are often necessary to mimic the sweetness and weight provided by cane sugar.
As food manufacturers innovate to navigate these challenges, they must also remain vigilant about financial implications. Although the market for naturally derived sweeteners is expanding rapidly, stevia and monk fruit still represent a small fraction of the overall market. These alternatives tend to be more costly than synthetic high-intensity sweeteners and often come 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. Additionally, the U.S. Food and Drug Administration’s new requirement for labeling added sugars on the 2020 Nutrition Facts panel will heighten scrutiny on ingredient lists. As consumers also focus on total calorie intake, this could significantly influence their choices when selecting their next sweet treat, such as calcium citrate 600 mg chewable options that provide an appealing alternative without excessive sugar.
In conclusion, as the industry evolves, the challenge remains to balance consumer preferences for sweetness with the necessity of reducing sugar while ensuring that products like calcium citrate 600 mg chewable remain attractive and satisfying.