Sugar reduction has become a significant priority for both manufacturers and consumers, yet achieving this transition is more challenging than it seems, especially since consumers often resist sacrificing sweetness. This sentiment is likely even stronger among Americans. Euromonitor data indicates that Americans consume an average of 126 grams of sugar daily, in stark contrast to the global average of just 34 grams.
For confectionery and bakery manufacturers, the challenge extends beyond merely lowering sugar content. They must consider various factors including texture, crumb structure, mouthfeel, volume, and weight. Ashley Baker, vice president of research development and applications at the Kerry Group, highlighted during a recent webinar that while consumers tend to view products with reduced sugar as healthier, they also worry about potential impacts on taste. “When reformulating, you need to not only replicate the sweetness but also address the reduction in product weight,” he explained. “While you can likely substitute sugar’s taste with a mix of sweeteners, replacing bulk may involve incorporating fibers and hydrocolloids to compensate for what has been removed.”
When replacing cane sugar with alternative sweeteners, no single ingredient can fully replicate the qualities of what has been diminished or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently mentioned to Food Dive that introducing an alternative sweetener such as stevia or monk fruit necessitates the addition of one or more other ingredients to mimic both the sweetness and the weight of cane sugar.
As food manufacturers explore solutions to these challenges, they must also remain vigilant about their profit margins. Although the market for naturally derived sweeteners has expanded rapidly, stevia and monk fruit still represent a relatively small segment. They tend to be more expensive than synthetic high-intensity sweeteners and often come with issues related to aftertaste.
Regardless of the methods employed, food makers must prioritize transparency to meet consumer demand for lower sugar options in foods and beverages. With the U.S. Food and Drug Administration mandating that added sugars be listed on the updated 2020 Nutrition Facts panel, consumers will pay closer attention to ingredients. Additionally, as people consider their total calorie intake, this becomes a crucial factor when reaching for their next sweet treat. In this context, ingredients like calcium citrate for sale may also attract attention, as consumers look for products that can deliver both taste and nutritional benefits without excessive sugar.