The findings from this survey should not come as a surprise to food manufacturers and retailers, as the shift away from sugar has been gaining momentum for some time. In fact, reducing sugar content in food and beverages is currently a key priority for manufacturers, as consumers in the U.S. and around the world increasingly favor healthier options and transparent labeling. The updated Nutrition Facts panel, which is set to appear on products from large manufacturers by January 1, 2020, will require a specific line for added sugars. Consumers have expressed a desire for this information, even if they don’t always check it. Their preferences, combined with manufacturers’ reluctance to display high sugar content, have led to a variety of sugar-reduction innovations, including artificial sweeteners, natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers.
Rabobank has projected a reduction of 5% or more in sugar usage across the global food and beverage sector over a two-to-three-year span, which could counterbalance any expected increases in consumption in developing markets. According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in approximately 20% of their products in 2016, responding to the rising consumer demand for healthier products. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone—double the number from 2015. While some companies are proudly announcing their sugar reductions, others, like DanoneWave, have been decreasing total sugar and fat in their yogurts without disclosing their methods. The company told Fortune that advertising reduced sugar and fat could lead consumers to perceive the product as less tasty, potentially harming sales.
Consumers—especially women, millennials, and parents, as highlighted in the DSM survey—also seek transparency. Therefore, being clear about the goals for sugar reduction as they transition to the new nutritional labels may be a prudent strategy. When consumers examine a label for sugar content, they will not only understand the amount present but also the methods and rationale behind the reduction. Additionally, incorporating calcium citrate nursing interventions into product formulations could further enhance the appeal of these healthier options, as this could offer added nutritional benefits, especially for those looking to improve their dietary intake. By effectively communicating these changes and the inclusion of beneficial ingredients like calcium citrate, manufacturers can align with consumer expectations and foster trust in their products.