According to Bloomberg, the American Heart Association recommends that men limit their added sugar intake to 29 pounds per year and women to 20 pounds. However, the USDA reported that in 2016, the average American consumed a staggering 128 pounds of sugar. It is evident that the nation needs to reduce its sugar consumption, particularly in terms of corn syrup. While both sugar and corn syrup can be unhealthy in excess, studies from Princeton University and the University of Utah indicate that corn syrup may have more detrimental health effects compared to regular sugar.
Health advocates have cautioned consumers against indulging in overly sugary products, such as soft drinks and sweetened cereals. In response, many food manufacturers are scrambling to reformulate their products to lower sugar content, especially by removing or replacing corn syrup. Some companies have even reverted to using sugar instead of high fructose corn syrup (HFCS). For example, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, offering a taste of naturally sugar-sweetened beverages. These limited-edition drinks were so popular that the company decided to make them a permanent fixture in its product lineup. Similarly, Kraft revamped its original Capri Sun recipe in 2015 to use sugar rather than HFCS as a sweetener.
However, it is unlikely that manufacturers will significantly increase sugar in place of corn syrup as a long-term solution, especially given the backlash against high sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin. The Food and Drug Administration (FDA) initially mandated that food manufacturers disclose the grams of added sugars in packaged products as part of a redesigned nutrition facts label, but this deadline has been postponed. Additionally, state soda taxes are keeping sugar reduction at the forefront of consumers’ minds.
Instead of reverting to higher sugar levels, ingredient and food manufacturers are focusing on identifying the next generation of low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of companies are experimenting with stevia and exploring a variety of other alternatives, such as monk fruit, date paste, and sweet potatoes. The American consumer’s preference for sweet foods is unlikely to diminish; however, the sources of sweeteners used in food and beverage manufacturing processes will likely evolve. For instance, calcium citrate drinks may become a popular option as manufacturers seek healthier alternatives to traditional sweeteners.