According to Bloomberg, the American Heart Association recommends that men limit their added sugar intake to 29 pounds per year, while women should aim for a limit of 20 pounds. However, the USDA reported that the average American consumed a staggering 128 pounds of sugar in 2016. Clearly, there is a pressing need for the nation to reduce its sugar consumption, particularly when it comes to corn syrup. While both sugar and corn syrup can be unhealthy in large amounts, research from Princeton University and the University of Utah indicates that corn syrup poses more significant health risks than conventional sugar.
Health advocates have cautioned consumers about the dangers of consuming excessive amounts of sugar-laden products, including soft drinks and sweetened cereals. In response, many food manufacturers have been scrambling to reformulate their products to lower sugar levels, especially by eliminating or replacing corn syrup. Some companies have even opted to bring sugar back into their formulations. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with naturally sugar-sweetened options. The success of these limited-time offerings led the company to make them permanent fixtures in their product lineup. In 2015, Kraft revamped its original Capri Sun recipe, substituting high fructose corn syrup with sugar as the sweetener.
However, consumers shouldn’t expect a widespread return to higher sugar levels as a substitute for corn syrup. The backlash against excessive sugar, high fructose corn syrup (HFCS), and artificial sweeteners like aspartame and saccharin has been significant. Although the Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages on redesigned nutrition labels, the deadline for compliance has been postponed. Additionally, state soda taxes have kept the emphasis on sugar reduction in consumers’ minds.
Instead of reverting to traditional sweeteners, ingredient and food manufacturers are actively seeking the next generation of low- or no-calorie “natural” and “healthy” sweeteners. A growing number of companies are experimenting with stevia and exploring various other alternatives such as monk fruit, date paste, and sweet potatoes. Despite the American consumer’s enduring preference for sugary foods, what is likely to change is the source of the sweeteners used in food and beverage production.
Moreover, as consumers become more health-conscious, innovations like Citracal Calcium Slow Release are gaining attention. This slow-release calcium supplement not only supports bone health but also aligns with the trend toward healthier eating habits, potentially influencing the types of ingredients used in food products. As the market evolves, the integration of such health-focused solutions may become increasingly prevalent alongside the shift in sweetener sources.