Health trends are steering consumers towards healthier food and beverage options that are lower in sugar and free from artificial sweeteners. Initiatives such as the recent “month without sugar” campaign and state-level soda taxes have kept the focus on sugar reduction in consumers’ minds. Although the Food and Drug Administration initially mandated food manufacturers to disclose the grams of added sugars in packaged products on revamped nutrition labels, the deadline has been postponed. Nevertheless, major food and beverage companies are actively working to lower sugar content and replace it with healthier, natural alternatives.
Nestlé has developed a method to naturally restructure the sugar molecule, allowing for a significant reduction in sugar intake. The confectionery giant plans to incorporate this new sugar into its products in 2018, enabling them to use up to 40% less sugar while maintaining sweetness. Stonyfield, the largest organic yogurt producer in the U.S., has also announced plans to decrease added sugars by as much as 40% in select product lines. Similarly, soda manufacturers have introduced smaller cans and a wider range of low-calorie beverages, with many opting for stevia, monk fruit, and other sweeteners instead of traditional sugar. Companies like Coca-Cola, Dr Pepper Snapple, and PepsiCo have committed to reducing the calorie content of sugary drinks consumed by Americans by 20% before 2025.
With the decline in sugar’s popularity, manufacturers such as Pyure are swiftly launching various stevia-based products. Stevia boasts a natural sweetness that is 300 times greater than sugar, with zero calories and a glycemic index of zero. This potent natural sweetener allows brands to use significantly less of it. Unilever, for instance, is incorporating stevia as a substitute to lower sugar levels in their products without sacrificing taste or mouthfeel.
In response to the rising consumer demand for healthier options, global consumer packaged goods (CPG) producers eliminated sugar and salt from approximately 20% of their products in 2016. A survey involving 102 CPG companies revealed that 180,000 products were reformulated last year alone—double the number from 2015. If this trend continues, as all signs suggest it will, the negative impact on the sugar market predicted in Rabobank’s report could indeed come to fruition.
In addition to these efforts, the incorporation of ingredients like calcium citrate and zinc is becoming more common as brands strive to enhance the nutritional profile of their products. Companies are recognizing the importance of not only reducing sugar but also fortifying their offerings with beneficial nutrients. As the industry evolves, the integration of calcium citrate, zinc, and other health-focused ingredients will likely play a significant role in meeting consumer demands for better-for-you food and beverages.