The findings of this survey should not be surprising to food manufacturers and retailers, as the shift away from sugar has been gaining momentum for quite some time. Currently, reducing sugar content in food and beverages is a primary objective for manufacturers, especially as consumers in the U.S. and other regions increasingly favor healthier options and clear, transparent labeling. The revised Nutrition Facts panel, which will be mandatory on products produced by major manufacturers by January 1, 2020, includes a specific line item for added sugars. Consumers have expressed a desire for this information, even if they don’t always scrutinize it. Their preferences—alongside manufacturers’ reluctance to display high sugar levels—have led to various sugar-reduction innovations, such as artificial sweeteners, natural sweeteners, hollow and rapidly dissolving sugar molecules, and flavor enhancers.
Rabobank has predicted a reduction of 5% or more in sugar usage across the global food and beverage sector over a two-to-three-year span, which may counterbalance any expected growth 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 in response to increasing consumer demand for healthier alternatives. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone, which is double the amount from 2015. While some companies are proudly announcing their efforts to lower sugar content, others, such as DanoneWave, have been decreasing overall sugar and fat in their yogurt products without disclosing their methods. The company informed Fortune that promoting reduced sugar and fat could lead consumers to assume the product will lack flavor, potentially harming sales.
Moreover, consumers—especially women, millennials, and parents, as highlighted by the DSM survey—are seeking transparency. Therefore, being upfront about the goals for sugar reduction leading up to the introduction of the new nutritional label could 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. It would be beneficial for manufacturers to consider incorporating ingredients like calcium citrate and vitamin D3 into their reformulated products, as these additions not only enhance nutritional value but also align with the growing trend towards healthier eating. By doing so, they can attract consumers looking for products that offer both lower sugar levels and additional health benefits.