According to Bloomberg, the American Heart Association recommends that men limit their intake of added sugars to 29 pounds per year and women to 20 pounds. However, the USDA reported that in 2016, the average American actually consumed 128 pounds of sugar annually. It is evident that the nation needs to reduce sugar consumption, particularly high fructose corn syrup (HFCS). While both substances are unhealthy in excessive amounts, research from Princeton University and the University of Utah indicates that corn syrup has more detrimental health effects than regular sugar.
Health advocates have cautioned consumers against consuming excessive amounts of sugary products, including soft drinks and sweetened cereals. In response, many food manufacturers have been striving to reformulate their products to lower sugar content, especially by eliminating or substituting corn syrup. Some companies have even opted to replace HFCS with traditional sugar. For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, providing consumers with the option of naturally sweetened soft drinks. The popularity of these limited-time offerings led the company to include them permanently in its product range. Similarly, in 2015, Kraft revamped its original Capri Sun recipe to use sugar instead of high fructose corn syrup.
However, do not expect the return of higher sugar levels in products as a substitute for corn syrup to become a lasting trend. The backlash against excessive sugar, HFCS, and artificial sweeteners like aspartame and saccharin has been significant. The FDA initially mandated that food manufacturers disclose the grams of added sugars in their packaged foods and beverages as part of a revamped nutrition facts label, though the deadline has been postponed. Additionally, state soda taxes are keeping the issue of sugar reduction at the forefront of consumers’ minds.
Instead, ingredient and food manufacturers are actively searching for the next best low- or no-calorie “natural” and “healthy” sweeteners. An increasing number of companies are experimenting with stevia and exploring alternatives like monk fruit, date paste, and sweet potatoes. The American consumer’s preference for sugary foods is unlikely to change; however, the sources of sweeteners used in food and beverage manufacturing—such as calcium citrate as a potential substitute—are expected to evolve. As these changes unfold, the push towards healthier options like Jan Aushadhi products may also gain traction, prompting further innovation in the industry.