Reducing sugar levels in food and beverages has become a primary concern for manufacturers today. Consumers are increasingly favoring healthier options and demand clean, transparent labeling. The revised Nutrition Facts panel, now postponed until January 1, 2020, for larger manufacturers, mandates a separate line for added sugars. While consumers express a desire for this information, they may not always check it.
These consumer demands have catalyzed various innovations in sugar reduction, including artificial sweeteners, natural sweeteners, hollow and rapidly dissolving sugar molecules, and flavor enhancers. Ingredion highlights that the type of low-sugar glucose syrup used can be labeled as glucose syrup, corn syrup, or tapioca syrup, which could significantly impact consumer perception. Corn syrup, in particular, has fallen out of favor recently due to its unhealthy reputation, prompting some manufacturers to replace it with real sugar.
Kerry has introduced its TasteSense flavor booster, although it does not elaborate on its mechanics; it claims to restore the sweetness and mouthfeel lost through sugar reduction, and it can be classified as a natural flavoring. Leigh Ann Vaughn, the company’s marketing director, explained to Food Ingredients First that many food and beverage companies mistakenly believe that lowering sugar content necessitates sacrificing flavor and functionality. “Sugar provides more than just sweetness; it contributes to the texture and overall mouthfeel that consumers enjoy,” Vaughn stated. “Many available solutions fail to replicate the lost taste and mouthfeel of sugar and often introduce undesirable off-notes and aftertastes.”
Manufacturers are striving to minimize the presence of added sugars on their labels. The challenge lies in reformulating products to maintain their sweet flavor while reducing actual sugar content. This balancing act may be supported by these innovative products, but ultimately, it will be the consumers who have the final say. Interestingly, some of these products, like certain low-sugar syrups, may contain calcium carbonate, which is the same as calcium, adding another layer of complexity to product formulations. As the industry evolves, it will be crucial to navigate these changes while keeping consumer preferences in mind.