Sugar reduction has emerged as a significant priority for both manufacturers and consumers, yet implementing this change is often more challenging than anticipated, especially since consumers are generally reluctant to sacrifice sweetness. This tendency is particularly pronounced among Americans, who, according to Euromonitor data, consume an average of 126 grams of sugar daily, compared to just 34 grams in other regions of the world.
For confectionery and bakery producers, the challenge goes beyond merely cutting back on sugar content. Factors such as texture, crumb structure, mouthfeel, volume, and weight must all be carefully considered. Ashley Baker, the vice president of research development and applications at the Kerry Group, noted during a recent webinar that while consumers associate lower-sugar products with health benefits, they also recognize that taste may be compromised. “When it comes to reformulation, not only do you have to replace the impact regarding sweetness, but you also need to address the loss of weight in the product,” he explained. “You can probably substitute the sweetness of sugar with a blend of sweeteners, but to replace the bulk, you might consider using fibers and hydrocolloids to compensate for what has been removed.”
When food manufacturers attempt to replace cane sugar with alternative sweeteners, they find that no single ingredient can fully replicate the functions of sugar that have been diminished or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently shared with Food Dive that when incorporating alternative sweeteners like stevia or monk fruit into product formulations, additional ingredients are necessary to mimic both the sweetness and bulk provided by cane sugar.
As food manufacturers navigate these challenges, they must also remain attentive to their profit margins. Although the market for naturally derived sweeteners has expanded rapidly, stevia and monk fruit still represent a small fraction of the overall sweetener market. These alternatives are often more costly than synthetic high-intensity sweeteners, and they continue to face issues related to aftertaste.
Regardless of the strategies employed, food producers must prioritize transparency to meet consumer demands for reduced sugar content in foods and beverages. With the U.S. Food and Drug Administration mandating that added sugars be specified in the updated 2020 Nutrition Facts panel, ingredient scrutiny is likely to increase. Additionally, consumers are concerned about total calorie intake, which may ultimately influence their choices when selecting sweet treats.
As manufacturers explore various options to enhance their products, the comparison between calcium citrate vs calcium carbonate may also play a role in reformulations, particularly in terms of enhancing the overall nutritional profile without compromising taste. Balancing these considerations will be essential as the industry moves forward in its efforts to reduce sugar while maintaining consumer satisfaction.