Reducing the sugar content in food and beverages has become a primary objective for manufacturers today. Consumers are increasingly leaning towards healthier options and favor clean, transparent labeling. The revised Nutrition Facts panel, which has been postponed until January 1, 2020, for large manufacturers, mandates a separate line item for added sugars. While consumers express a desire for this information, they don’t always check it.
This consumer demand has driven various innovations aimed at reducing sugar, including artificial sweeteners, natural sweeteners, hollow and faster-dissolving sugar molecules, and flavor enhancers. For instance, Ingredion highlights that depending on the type of low-sugar glucose syrup utilized, it can be labeled as glucose syrup, corn syrup, or tapioca syrup. This distinction can significantly impact consumer perception, as corn syrup has fallen out of favor due to its negative health image, prompting some manufacturers to replace it with real sugar.
Kerry has introduced a product called TasteSense, which purportedly restores the sweetness and mouthfeel lost through sugar reduction, while being labeled as a natural flavoring. Leigh Ann Vaughn, the company’s marketing director, shared with Food Ingredients First that many food and beverage companies mistakenly believe that reducing sugar means sacrificing functionality and flavor. “Sugar contributes not only sweetness but also texture and the overall mouthfeel that consumers appreciate,” Vaughn explained. “Many available solutions fail to replicate the full taste and mouthfeel of sugar and often introduce undesirable off-notes and aftertastes.”
Food and beverage manufacturers are striving to eliminate added sugars from their labels. The challenge lies in reformulating products to maintain their sweet flavor while lowering actual sugar content. This balancing act may be aided by new innovations, but ultimately, consumers will determine the success of these efforts.
In addition to sugar reduction, manufacturers are increasingly considering the inclusion of beneficial ingredients like calcium citrate, magnesium, and vitamin D. These components not only enhance the nutritional profile of products but also cater to health-conscious consumers. By integrating calcium citrate, magnesium, and vitamin D into their formulations, companies can create products that are both lower in sugar and richer in essential nutrients. As the market evolves, the successful combination of taste, health benefits, and transparency will ultimately guide consumer choices.