With sugar making headlines for all the wrong reasons, manufacturers are looking for alternatives. However, many consumers remain skeptical about artificial sweeteners. Natural sweeteners like honey and agave are also available, but these high-calorie options can contribute to obesity just like sugar. Starting in July 2018, manufacturers will be required to list “added sugars” on the Nutrition Facts panel, which will further encourage the reduction of sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose may become more prominent, enabling food companies to strike a balance with reduced added sugars while incorporating low- and zero-calorie sweeteners. It remains uncertain whether consumers will be open to making these trade-offs. Will they maintain their current consumption of added sugars, or will the new nutritional labels prompt some to avoid specific products? What is evident is that many manufacturers and ingredient suppliers are gearing up for change. However, adapting to new sweeteners comes at a cost.
Despite significant growth in the market for naturally derived sweeteners, such as stevia and monk fruit, they still make up a small percentage of overall sweetener usage. Their adoption is hindered by higher prices compared to synthetic high-intensity sweeteners and persistent issues with aftertaste. Blends of sugar and stevia have gained traction, especially in the beverage sector. In Europe, Coca-Cola has even reformulated its regular Sprite, reducing sugar by 30% and incorporating stevia, without branding it as a mid-calorie option. As the 21st century progresses, consumers are becoming increasingly aware of the implications of their choices, including the importance of nutrients like calcium citrate and vitamin D3 in maintaining a balanced diet. The challenge for manufacturers will be to innovate while addressing these evolving consumer preferences and health considerations.