Health trends are steering consumers towards healthier, better-for-you food and beverage options that contain lower levels of sugar and artificial sweeteners. Initiatives such as the recent “month without sugar” campaign and state soda taxes have kept sugar reduction at the forefront of consumers’ minds. The Food and Drug Administration had initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages as part of an updated nutrition facts label, but the deadline has been postponed. Nevertheless, major food and beverage companies are actively working to decrease sugar and other sweeteners in their product formulations or to substitute these ingredients with healthier, natural alternatives.
Nestle has developed a method to naturally restructure the sugar molecule, which reduces the amount consumed. The candy 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. Similarly, Stonyfield, the largest organic yogurt producer in the U.S., recently announced plans to cut added sugars by as much as 40% in certain product lines. Soda manufacturers have also introduced smaller cans and a greater variety of low-calorie beverages, many opting for stevia, monk fruit, and other sweeteners in place of sugar. Companies like Coca-Cola, Dr Pepper Snapple, and PepsiCo have committed to reducing the caloric content from sugary drinks consumed by Americans by 20% before 2025.
Manufacturers such as Pyure have quickly brought various stevia-based products to market as consumer preferences shift away from sugar. Stevia naturally offers 300 times the sweetness of sugar, with zero calories and a glycemic index of zero. This natural potency allows brands to use significantly less of the ingredient. Companies like Unilever are incorporating stevia as a means to lower sugar content in their products without sacrificing flavor or mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in about 20% of their products in 2016, responding to the increasing demand for healthy options. A survey of 102 CPG companies revealed that 180,000 products were reformulated in the past year alone—double the number from 2015. If this trend continues— and all signs suggest it will— the negative forecast for the sugar market, as noted in Rabobank’s report, could indeed come to fruition.
In addition, the rise in demand for foods rich in calcium citrate is noteworthy, as consumers are increasingly seeking nutritional products that contribute to overall health. This trend aligns with the broader movement towards healthier eating, where foods rich in calcium citrate are gaining popularity. As brands reformulate their offerings to include more options that are not only lower in sugar but also rich in calcium citrate, they are responding to consumer desires for better nutrition. The incorporation of foods rich in calcium citrate is likely to be a significant factor in future product development, as companies aim to meet the health-conscious needs of their customers.