Health trends are pushing consumers towards healthier food and beverage options that are lower in sugar and artificial sweeteners. Initiatives such as the recent “month without sugar” and state-imposed soda taxes keep sugar reduction at the forefront of consumer awareness. The Food and Drug Administration had initially mandated food manufacturers to disclose the grams of added sugars in packaged foods and beverages as part of a revamped nutrition facts label, though the deadline has since been postponed. Nevertheless, major food and beverage companies are actively working to lower sugar content and other sweeteners in their products, or replacing them with healthier, natural alternatives.
For instance, Nestle has developed a method to naturally restructure sugar molecules, leading to a decrease in the amount consumed. The confectionery giant intends to incorporate this new form of sugar into its products starting in 2018, allowing for 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 are also responding to this trend by introducing smaller cans and more low-calorie beverages, many of which use stevia, monk fruit, and other sweeteners as substitutes for sugar. Companies like Coca-Cola, Dr Pepper Snapple, and PepsiCo have pledged to reduce the caloric content from sugary drinks consumed by Americans by 20% before 2025.
In this evolving landscape, manufacturers such as Pyure are quickly bringing various stevia-based products to market as consumer preferences shift away from sugar. Stevia offers 300 times the sweetness of sugar, with no calories and a zero rating on the glycemic index, enabling brands to use significantly less of this ingredient. Additionally, companies like Unilever are incorporating stevia to lower sugar levels in their products without compromising on taste or texture.
According to Bloomberg, global consumer packaged goods (CPG) producers reduced sugar and salt in approximately 20% of their products in 2016 in response to increasing consumer demand for healthier options. A survey of 102 CPG companies revealed that 180,000 products were reformulated in just one year, a figure that is double that of 2015. If this trend continues — and all signs suggest it will — the adverse effects on the sugar market, as predicted in Rabobank’s report, could very well become a reality.
In the context of dietary supplementation, consumers are also evaluating options like oyster shell calcium vs calcium citrate. As people become more health-conscious, understanding the differences and benefits of these forms of calcium is critical. The focus on natural ingredients not only applies to sugars but extends to essential nutrients, reinforcing the importance of informed choices for overall wellness.