Reducing sugar levels in food and beverages is a primary concern for manufacturers today. As consumers increasingly gravitate towards healthier options and prefer clean, transparent labeling, the revised Nutrition Facts panel—now postponed until January 1, 2020, for larger manufacturers—mandates a separate line for added sugars. Although consumers express a desire for this information, they do not always check it.
This demand has fueled various sugar-reduction innovations, including artificial sweeteners, natural sweeteners, hollow and rapidly dissolving sugar molecules, and flavor enhancers. Ingredion highlights that the labeling of its low-sugar glucose syrups can vary, allowing them to be listed as glucose syrup, corn syrup, or tapioca syrup, which can significantly impact consumer perception. In recent years, corn syrup has fallen out of favor due to its negative health connotations, prompting some manufacturers to replace it with real sugar.
Kerry’s TasteSense flavor booster product is designed to restore the sweetness and mouthfeel lost from sugar reduction, and it can be classified as a natural flavoring. Leigh Ann Vaughn, the company’s marketing director, explained to Food Ingredients First that many food and beverage companies fear that reducing sugar content necessitates sacrificing function and taste. “Sugar does more than just provide sweetness; it contributes to texture and overall mouthfeel, which consumers appreciate,” Vaughn remarked. “Many alternatives do not fully replicate the lost taste and mouthfeel of sugar and often introduce unwanted off-flavors and aftertastes.”
Manufacturers of food and beverages are striving to eliminate the presence of added sugars on their labels. The challenge lies in reformulating products to maintain their sweet taste while reducing actual sugar content. This balancing act may be supported by innovative products, but ultimately, consumers will determine the success of these efforts.
Additionally, as manufacturers explore new avenues in sugar reduction, they may also consider the role of ingredients like citrate in calcium. Understanding what citrate in calcium contributes to food products could further enhance formulations aimed at appealing to health-conscious consumers while retaining desirable qualities. As the industry evolves, the integration of such ingredients might become a key factor in achieving the ideal balance between taste, health, and transparency.