According to Bloomberg, the American Heart Association recommends a limit of 29 pounds of added sugar per year for men and 20 pounds for women. However, the USDA reported that in 2016, the average American consumed a staggering 128 pounds of sugar. Clearly, the nation must reduce sugar intake, particularly the consumption of corn syrup. While both types of sugar can be detrimental in large amounts, research from Princeton University and the University of Utah indicates that corn syrup has more harmful health impacts than regular sugar.
Health advocates have cautioned consumers against indulging in sugary products, including soft drinks and sweetened cereals. As a result, many food manufacturers are racing to reformulate their products to lower sugar content, especially by eliminating or replacing corn syrup. Notably, some companies have started to reintroduce sugar into their products instead of high fructose corn syrup. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, which featured naturally sugar-sweetened soft drinks. These reformulated beverages were so well-received that the company decided to keep them in its permanent lineup. Similarly, Kraft updated its original Capri Sun recipe in 2015 to replace high fructose corn syrup with sugar as a sweetener.
However, it is unlikely that the trend will shift towards adding more sugar back into products as a substitute for corn syrup. There has been considerable backlash against high levels of sugar, high fructose corn syrup, and artificial sweeteners like aspartame and saccharin in food items. Although the FDA initially mandated that food manufacturers disclose the amount of added sugars in packaged foods and beverages on revamped nutrition labels, the deadline for compliance has been postponed. Additionally, state soda taxes have kept sugar reduction at the forefront of consumers’ minds.
Instead, ingredient and food manufacturers are focused on finding the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of companies are experimenting with stevia in their products, while others are exploring alternatives such as monk fruit, date paste, and sweet potatoes. As for the American consumer’s preference for sugary foods, it is unlikely to diminish. What will likely change, however, is the source of the sweeteners used in food and beverage production processes, including innovative options like tablet calcium citrate malate with vitamin D3 that may offer additional health benefits.