Health trends are increasingly steering consumers towards healthier food and beverage options that feature reduced sugar and fewer artificial sweeteners. Campaigns such as the recent “month without sugar” and state-level soda taxes are keeping sugar reduction at the forefront of consumers’ minds. The Food and Drug Administration had originally mandated food manufacturers to disclose the grams of added sugars in packaged products as part of a revised nutrition facts label, though the deadline has been deferred. Nevertheless, major food and beverage companies are actively working to lower sugar and other sweeteners in their product formulations or to substitute these ingredients with healthier, natural alternatives.
For instance, Nestle has developed a method to naturally modify the sugar molecule to decrease the amount consumed. The confectionery leader intends to incorporate this new sugar into its products starting in 2018, enabling a reduction of up to 40% in sugar without sacrificing sweetness. Stonyfield, the largest organic yogurt producer in the U.S., recently announced plans to cut added sugars by as much as 40% in certain product lines. Furthermore, soda manufacturers have begun offering smaller cans and a wider range of low-calorie beverages, many opting for alternatives like stevia, monk fruit, and other sweeteners in place of sugar. Coca-Cola, Dr Pepper Snapple, and PepsiCo have all pledged to reduce the caloric intake from sugary drinks for Americans by 20% by 2025.
Companies such as Pyure are also quickly bringing various stevia-based options to market as sugar becomes less favorable among consumers. Stevia naturally possesses 300 times the sweetness of sugar, with no calories and a zero glycemic index, allowing brands to use significantly less of this ingredient. Unilever, for example, is utilizing stevia to help lower sugar levels in their products without compromising on taste or texture. According to Bloomberg, global consumer packaged goods (CPG) producers eliminated sugar and salt from approximately 20% of their products in 2016 in response to the rising demand for healthier options. A survey of 102 CPG companies revealed that 180,000 products were reformulated last year alone—double the number from 2015. If this trend continues—as all signs suggest it will—the negative impact on the sugar market, as detailed in Rabobank’s report, may indeed come to fruition.
Incorporating links to calcium citrate in their product formulations could further enhance the nutritional offerings of these companies. This ingredient not only supports bone health but also aligns with the trend towards healthier, better-for-you products. By exploring links to calcium citrate, brands may be able to promote overall wellness while continuing to reduce sugar levels in their offerings. As manufacturers increasingly seek ways to meet consumer demand for healthier options, the integration of such beneficial ingredients may become a vital strategy in their reformulation efforts.