Reducing sugar levels in food and beverages is a primary concern for manufacturers today. As consumers increasingly gravitate towards healthier options with clear and transparent labeling, the updated Nutrition Facts panel—now postponed until January 1, 2020, for larger manufacturers—will necessitate a specific line for added sugars. While consumers express a desire for this information, they don’t always check it.
These consumer demands have led to various sugar-reduction innovations, such as artificial sweeteners, natural sweeteners, hollow and fast-dissolving sugar molecules, and flavor enhancers. For instance, Ingredion highlights that the type of low-sugar glucose syrup used can be labeled as glucose syrup, corn syrup, or tapioca syrup, which can significantly influence consumer perception. Corn syrup, in particular, has fallen out of favor in recent years due to its negative health reputation, prompting some manufacturers to replace it with real sugar.
Kerry has introduced its TasteSense flavor booster, although details on its mechanism remain vague. It claims to restore the sweetness and mouthfeel that are diminished when sugar content is reduced, and it can be classified as a natural flavoring. Leigh Ann Vaughn, the marketing director of the company, shared with Food Ingredients First that many food and beverage producers believe that cutting sugar means they must sacrifice flavor and texture. “Sugar doesn’t just provide sweetness; its role is more intricate. It contributes to the texture and overall mouthfeel that consumers cherish,” Vaughn explained. “Many available solutions fail to replicate the lost taste and mouthfeel of sugar, and some introduce undesirable off-flavors and aftertastes.”
Manufacturers are striving to minimize the appearance of added sugars on labels. The challenge will be to reformulate products to maintain their sweetness while reducing actual sugar levels. This balancing act may be assisted by new innovations, but ultimately, consumers will have the final say.
In a related context, understanding the difference between calcium carbonate and calcium citrate can also impact product formulation. Each serves unique functions in food and beverage products, and knowing the difference between calcium carbonate and calcium citrate can help manufacturers choose the right ingredient to meet consumer preferences. As they navigate the complexities of sugar reduction and ingredient choices, the difference between calcium carbonate and calcium citrate will play a key role in achieving the desired taste and nutritional profile.