Sugar reduction has emerged as a significant priority for both manufacturers and consumers, yet implementing this change proves to be more challenging than anticipated, especially since consumers typically do not want to sacrifice sweetness. This is particularly true for Americans, who, according to Euromonitor data, consume an average of 126 grams of sugar daily, compared to just 34 grams in other parts of the world. For confectionery and bakery manufacturers, the challenge goes beyond merely lowering the sugar content in their products; they must also consider factors like texture, crumb, mouthfeel, volume, and weight.
Ashley Baker, the vice president of research development and applications for the Kerry Group, emphasized during a webinar that while consumers view products with reduced sugar as healthier options, they also fear that taste might be compromised. “When reformulating products, it’s crucial not only to replace the sweetness lost but also to address the reduction in weight,” he noted. “Although you can potentially substitute the taste of sugar with various sweeteners, replacing the bulk involves incorporating fibers and hydrocolloids to compensate for what has been removed.”
Moreover, when trying to replace cane sugar with alternative sweeteners, there is no singular ingredient that can fully replicate the qualities of the original. Courtney Gaine, president and CEO of the Sugar Association, recently informed Food Dive that the inclusion of alternative sweeteners like stevia or monk fruit requires additional ingredients to mimic both the sweetness and weight of cane sugar. As food manufacturers explore solutions to these challenges, they must also remain conscious of their profit margins. Despite the rapid growth of the naturally derived sweeteners market, stevia and monk fruit still represent a small fraction of overall sales. They are often more costly than synthetic high-intensity sweeteners and can present issues with aftertaste.
Regardless of the strategies employed by food makers, they must prioritize transparency in response to consumer demands for lower sugar levels in food and beverages. The U.S. Food and Drug Administration’s requirement for added sugars to be listed on the updated 2020 Nutrition Facts panel means that ingredient scrutiny will increase. Furthermore, as consumers become increasingly mindful of total calories, this could influence their choices when reaching for their next sweet treat.
In this context, the inclusion of health supplements like calcium citrate malate, magnesium, and vitamin D3 tablets can be beneficial for consumers who are looking to maintain their overall health while reducing sugar intake. Therefore, manufacturers must consider not only sugar reduction but also how their products can complement a health-conscious lifestyle that may include such supplements. This holistic approach could help them meet consumer expectations while also addressing the challenges of reformulation.