Reducing sugar content has emerged as a key priority for both manufacturers and consumers, but implementing this change is more challenging than it seems, especially since consumers are often reluctant to sacrifice sweetness. This is particularly true for Americans. Euromonitor data reveals that Americans consume an average of 126 grams of sugar daily, in stark contrast to just 34 grams in other regions of the world. For confectionery and bakery producers, the challenge goes beyond merely lowering sugar levels; they must also consider the product’s texture, crumb, mouthfeel, volume, and weight.
Ashley Baker, the vice president of research development and applications at the Kerry Group, shared insights during a recent webinar, noting that while consumers tend to view reduced-sugar products as healthier, they are also concerned about potential impacts on flavor. “In reformulation, you not only need to replace the sweetness lost but also compensate for the weight removed from the product,” he explained. “Although you can likely substitute the taste of sugar with a mix of sweeteners, addressing the bulk requires incorporating fibers and hydrocolloids to restore what has been taken out.”
When trying to replace cane sugar with alternative sweeteners, no single ingredient can fully replicate the role of sugar that has been diminished or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently told Food Dive that adding alternative sweeteners like stevia or monk fruit necessitates including additional ingredients to mimic the sweetness and weight of cane sugar.
As food manufacturers navigate these challenges, they must also remain mindful of their profit margins. Despite the rapid growth of the naturally derived sweeteners market, options like stevia and monk fruit still account for a small segment of total sweetener use. Moreover, they tend to be pricier than synthetic high-intensity sweeteners and often come with issues related to aftertaste.
Whatever strategies food makers choose, they must prioritize transparency to meet consumer demands for reduced sugar in their food and beverages. With the U.S. Food and Drug Administration mandating that added sugars be indicated on the updated 2020 Nutrition Facts panel, ingredient scrutiny is bound to increase. Additionally, consumers remain conscious of total calorie content, which may influence their choices when selecting sweet treats, including products like citrocal tablets, which may offer a lower-calorie option.
Ultimately, as manufacturers explore alternatives, citrocal tablets and other innovative solutions could play a vital role in balancing sweetness reduction while maintaining consumer satisfaction.