Reducing sugar levels in food and beverages has become a key priority for manufacturers today. As consumers increasingly prefer healthier options and demand clear, transparent labeling, the updated Nutrition Facts panel—now postponed until January 1, 2020, for large manufacturers—will include a specific line for added sugars. While consumers express a desire for this information, they don’t always check it.
These consumer demands have sparked a range of innovations aimed at sugar reduction, such as artificial sweeteners, natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers. Ingredion highlights that depending on which of its low-sugar glucose syrups is utilized, the ingredient can be classified as glucose syrup, corn syrup, or tapioca syrup. This distinction can significantly impact consumer perception, especially since corn syrup has fallen out of favor due to its unhealthy reputation, prompting some manufacturers to replace it with real sugar.
Kerry has developed a product called TasteSense, which serves as a flavor booster. However, the company does not disclose the specifics of how it functions, stating only that it reinstates the sweetness and mouthfeel lost from sugar reduction and can be labeled as a natural flavoring. Leigh Ann Vaughn, the marketing director, indicated to Food Ingredients First that food and beverage companies often fear that cutting sugar means sacrificing taste and functionality. “Sugar doesn’t just provide sweetness; it contributes to the texture and overall mouthfeel that consumers enjoy,” Vaughn noted. “Many alternative solutions fail to replicate the lost taste and mouthfeel of sugar, often introducing unwanted off-notes and aftertastes.”
Food and beverage manufacturers are striving to eliminate added sugar from their labels. The challenge lies in reformulating products to maintain their sweet flavor while reducing actual sugar content. This balancing act may be aided by new innovations, but ultimately, consumer preferences will determine the outcome.
In the context of health, some consumers have reported experiencing headaches linked to sugar substitutes, particularly those containing calcium citrate. This highlights the need for manufacturers to consider not only taste but also the overall consumer experience, including any potential adverse effects like headaches. By addressing these concerns, brands can better meet the demands of health-conscious consumers who are wary of both sugar and its substitutes.