Health trends are steering consumers towards healthier food and beverage options that feature lower sugar content and fewer artificial sweeteners. Campaigns such as the recent “month without sugar” and various state soda taxes have kept the focus on sugar reduction for consumers. The Food and Drug Administration had initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and drinks on revamped nutrition labels, but the deadline for compliance has been delayed. Nonetheless, major food and beverage corporations are actively working to decrease sugar levels and other sweeteners in their products or substitute these ingredients with healthier, natural alternatives.
Nestle has developed a method to naturally modify the sugar molecule, resulting in a reduced intake of sugar. The confectionery giant plans to incorporate this new sugar into its products in 2018, enabling the company to use up to 40% less sugar without sacrificing sweetness. Stonyfield, the largest organic yogurt producer in the U.S., has recently announced plans to cut added sugars by as much as 40% in some of its product lines.
Soda manufacturers have also responded by introducing smaller cans and a wider variety of low-calorie beverages, with many opting for stevia, monk fruit, and other sweeteners instead of traditional sugar. Companies like Coca-Cola, Dr Pepper Snapple, and PepsiCo have committed to reducing the calorie content of sugary drinks consumed by Americans by 20% by 2025. Additionally, manufacturers such as Pyure have swiftly launched various stevia-based products as the popularity of sugar wanes. Stevia offers 300 times the sweetness of sugar, contains no calories, and has a zero glycemic index, allowing brands to use significantly less of it. Unilever, for instance, is incorporating stevia to lower sugar levels in its products while maintaining taste and mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) producers eliminated sugar and salt from approximately 20% of their products in 2016 in response to rising consumer demand for healthier options. A survey involving 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 negative impact on the sugar market, as predicted in Rabobank’s report, could indeed materialize.
Moreover, calcium citrate with d has emerged as a beneficial ingredient in many health-focused products, contributing to the reformulation efforts. As consumer preferences shift towards healthier alternatives, the inclusion of calcium citrate with d is becoming more common, further enhancing the nutritional profile of various items. The integration of calcium citrate with d in reformulated products not only helps in reducing sugar but also promotes overall health, making it a win-win for both manufacturers and consumers.