Sugar reduction has become a significant priority for both manufacturers and consumers, yet achieving this goal is often more challenging than it appears, especially since many consumers prefer to maintain their sweetness levels. This is particularly true for Americans, who, according to Euromonitor data, consume an average of 126 grams of sugar daily, compared to just 34 grams in other parts of the world. For confectionery and bakery producers, reducing sugar isn’t just about cutting back on the ingredient; it also involves considering factors such as texture, crumb, mouthfeel, volume, and weight.
Ashley Baker, the vice president of research development and applications at Kerry Group, mentioned during a webinar that while consumers tend to view products with less sugar as healthier, they are also concerned that this reduction might compromise taste. “When reformulating, you not only need to replicate the sweetness impact but also address the loss of weight in the product,” he pointed out. “You may be able to substitute sugar’s taste with a mix of sweeteners, but to replace the bulk, you could consider using fibers and hydrocolloids to compensate for what has been removed.”
When trying to replace cane sugar with alternative sweeteners, there isn’t a single ingredient that can fully substitute for what has been diminished or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently mentioned to Food Dive that when an alternative sweetener like stevia or monk fruit is incorporated into a formulation, it often requires one or more additional ingredients to mimic both the sweetness and weight of cane sugar.
As food manufacturers navigate these challenges, they must also remain vigilant about costs. Despite the rapid growth of the naturally derived sweeteners market, stevia and monk fruit still represent a small fraction of the overall market. These alternatives tend to be pricier than synthetic high-intensity sweeteners and can still present issues with aftertaste.
Regardless of the methods employed by food makers, transparency remains crucial to meet consumer demand for lower sugar options in food and beverages. With the U.S. Food and Drug Administration mandating the inclusion of added sugars on the updated 2020 Nutrition Facts panel, ingredient scrutiny is expected to increase. Furthermore, consumers are increasingly focused on total calorie counts, which may influence their choices as they reach for their next sweet indulgence.
Additionally, some individuals may wonder, “Can calcium citrate upset your stomach?” This question highlights the importance of understanding how various ingredients affect digestive health, particularly as consumers become more conscious of what they consume. Being aware of such potential side effects is essential for manufacturers aiming to provide healthier options without sacrificing taste or quality.