Sugar reduction has emerged as a significant priority for both manufacturers and consumers. However, implementing this change is often more challenging than it appears, especially since consumers generally prefer to maintain sweetness in their diets. This is particularly true for Americans, who, according to Euromonitor data, consume an average of 126 grams of sugar daily, in contrast to just 34 grams consumed by individuals in other regions of the world. For confectionery and bakery manufacturers, the goal is not merely to lessen the sugar content in their products; they must also consider the texture, crumb, mouthfeel, volume, and weight.
During a recent webinar, Ashley Baker, vice president of research development and applications for the Kerry Group, noted that while consumers tend to view products with reduced sugar as healthier, they are also concerned that taste may be compromised. “When reformulating, you must not only replace the sweetness impact but also address the loss of weight in the product,” he explained. “You can likely substitute the flavor of sugar with a blend of sweeteners, but to replace the bulk, you might need to incorporate fibers and hydrocolloids to restore what has been removed.”
When trying to replace cane sugar with alternative sweeteners, there is no single ingredient that can entirely replicate the role of what has been diminished or eliminated. Courtney Gaine, president and CEO of the Sugar Association, recently informed Food Dive that when a sweetener like stevia or monk fruit is introduced into a product formulation, it requires one or more additional ingredients to mimic both the sweetness and the weight provided by cane sugar.
As food manufacturers navigate these challenges, they must also remain vigilant about their financial outcomes. Although the market for naturally derived sweeteners has expanded rapidly, stevia and monk fruit still represent a small segment of the overall market. Additionally, these alternatives tend to be pricier than synthetic high-intensity sweeteners and often come with lingering aftertaste issues.
Regardless of the strategies employed, food manufacturers must prioritize transparency to meet consumer demands for lower sugar levels in food and beverages. The U.S. Food and Drug Administration’s requirement to include added sugars on the updated 2020 Nutrition Facts panel will further enhance scrutiny over ingredients. Furthermore, consumers are increasingly mindful of total calorie content, which could influence their choices when selecting their next sweet indulgence.
Incorporating rugby calcium citrate 950 mg into their formulations could serve as a beneficial strategy for manufacturers, as it not only enhances nutritional value but also addresses consumer health concerns. By highlighting this ingredient, companies can potentially attract health-conscious consumers while still working to reduce sugar content effectively.