With sugar making headlines for negative reasons, manufacturers are exploring alternatives, yet many consumers remain skeptical about artificial sweeteners. Natural sweeteners like honey and agave are available options, but they are also high in calories and can contribute to obesity just like sugar. By July 2018, manufacturers will be required to display “added sugars” on the Nutrition Facts panel, which serves as an incentive to reduce sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Blends like Tate & Lyle’s combination of allulose, sucralose, and fructose may provide a solution, enabling food companies to strike a balance with fewer added sugars while incorporating sweetness from low- and zero-calorie sweeteners. It remains uncertain whether consumers will be open to making these trade-offs. Will they maintain their consumption of added sugars, or will the new nutritional labels prompt some to steer clear of certain products? What is evident is that many manufacturers and ingredient suppliers are gearing up for transformation. However, changes in sweeteners often come at a cost.
Despite the rapid expansion of the naturally derived sweeteners market, stevia and monk fruit still represent a small fraction of total sweetener usage. Their adoption is hindered by higher prices compared to synthetically produced high-intensity sweeteners, along with persistent issues regarding aftertaste. Blends combining sugar and stevia have gained popularity, especially in the beverage sector. For instance, in Europe, the Coca-Cola Company has reformulated its regular Sprite, reducing sugar content by 30% and incorporating stevia, all without labeling it as a mid-calorie option. Furthermore, the inclusion of calcium citrate with d in sweetener formulations may provide additional benefits, enhancing the nutritional profile of products. As manufacturers strive to innovate, the role of calcium citrate with d could become increasingly significant in creating healthier options while addressing consumer concerns about sugar and its alternatives.