With sugar making headlines for all the wrong reasons, manufacturers are in search of alternatives, while many consumers remain skeptical of artificial sweeteners. Natural sweeteners like honey and agave are also available, but these high-calorie options can contribute to obesity in the same manner as sugar. By July 2018, manufacturers will be required to list “added sugars” on the Nutrition Facts panel, which serves as an additional incentive to reduce sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose may provide a viable compromise, enabling food companies to reduce added sugars while incorporating low- and zero-calorie sweeteners for added sweetness. Whether consumers will be willing to make these trade-offs remains uncertain. Will they continue their current consumption of added sugars, or will the new nutritional labels encourage them to avoid certain products? It is evident that many manufacturers and ingredient suppliers are bracing for change. However, adapting to new sweeteners comes with its own costs.
Despite the rapid growth in the market for naturally derived sweeteners, such as stevia and monk fruit, these still represent a small fraction of overall sweetener usage. Their adoption is hindered by higher prices, as they remain more costly than synthetically produced high-intensity sweeteners, along with persistent issues related to aftertaste. Blends of sugar and stevia have gained popularity, especially in the beverage sector. In Europe, for instance, Coca-Cola has reformulated its regular Sprite to contain 30% less sugar and added stevia, without branding it as a mid-calorie drink. Furthermore, incorporating nutritional elements like 2000 mg calcium citrate into products could appeal to health-conscious consumers, potentially enhancing the attractiveness of reformulated beverages. As manufacturers explore new sweetening methods, the integration of calcium citrate might prove beneficial for both taste and health, but the question remains whether consumers will embrace these changes or stick with traditional sweeteners.