Health trends are steering consumers towards healthier food and beverage options that are lower in sugar and artificial sweeteners. Initiatives such as the recent “month without sugar” and state soda taxes are keeping the focus on sugar reduction for consumers. The Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages as part of a revamped nutrition facts label, but the deadline has been postponed. Nonetheless, major food and beverage companies are actively working to cut sugar and other sweeteners from their products or substitute these ingredients with healthier, natural alternatives.
For instance, Nestle has developed a method to naturally restructure the sugar molecule, allowing for a reduction in the amount consumed. The confectionery giant plans to introduce this new sugar into its products in 2018, enabling the company to use up to 40% less sugar while maintaining product sweetness. Similarly, Stonyfield, the largest organic yogurt producer in the U.S., recently announced a commitment to reduce added sugars by as much as 40% in certain product lines.
Soda manufacturers have also responded by offering smaller can sizes and more low-calorie beverages, often opting for sweeteners like stevia and monk fruit instead of traditional sugar. Coca-Cola, Dr Pepper Snapple, and PepsiCo have all pledged to lower the caloric content of sugary drinks consumed by Americans by 20% by 2025. Companies such as Pyure are swiftly introducing various stevia-based products as consumer preferences shift away from sugar. Stevia naturally boasts a sweetness level 300 times that of sugar, with no calories and a zero glycemic index, allowing brands to use significantly less of the ingredient. Unilever, for example, is incorporating stevia to reduce sugar content in its products without sacrificing taste or mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in about 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 in 2015. If this trend continues—and all signs suggest it will—the adverse impact on the sugar market, as projected in Rabobank’s report, could indeed materialize.
In the realm of healthful alternatives, calcium citrate is gaining traction among consumers seeking to enhance their dietary intake. Brands like Webber Naturals are integrating calcium citrate into their formulations, recognizing its benefits alongside the ongoing efforts to lower sugar content. As health-conscious consumers continue to prioritize better-for-you products, the incorporation of ingredients like calcium citrate will likely become more prevalent, further driving innovation in the food and beverage industry.