Bloomberg reported that the American Heart Association recommends an added sugar limit of 29 pounds per year for men and 20 pounds for women. However, the USDA indicated that in 2016, the average American consumed a staggering 128 pounds of sugar. Clearly, there is a pressing need for the nation to reduce its sugar intake, particularly when it comes to corn syrup. While both added sugar and corn syrup are unhealthy in excessive amounts, research from Princeton University and the University of Utah reveals that corn syrup has more detrimental health effects than regular sugar.
Health advocates have cautioned consumers against indulging in sugar-laden foods—such as soft drinks and sweetened cereals. In response, many food manufacturers are scrambling to reformulate their products to lower sugar content, particularly by removing or replacing corn syrup. Some companies have even opted to substitute high fructose corn syrup (HFCS) with sugar in their offerings. For example, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, featuring naturally sugar-sweetened soft drinks. These reformulated beverages were so popular that PepsiCo decided to incorporate them permanently into their product lineup. Similarly, Kraft revamped its original Capri Sun recipe in 2015 by using sugar instead of HFCS.
However, it’s unrealistic to expect a significant return to added sugars in products as a substitute for corn syrup. There has been considerable backlash against excessive sugar consumption, HFCS, and artificial sweeteners like aspartame and saccharin. The Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages as part of an updated nutrition facts label, although the deadline has since been pushed back. Additionally, state soda taxes are keeping sugar reduction at the forefront of consumer awareness.
Instead, ingredient and food manufacturers are actively searching for the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of companies are experimenting with stevia in their products, while also exploring alternatives such as monk fruit, date paste, and sweet potatoes. The American consumer’s preference for sugary foods is unlikely to change significantly, but the source of sweeteners used in food and beverage manufacturing processes is expected to evolve. This shift may even extend to the inclusion of products like calcium CCM tablets, which some manufacturers are considering as part of a broader strategy to enhance health benefits while still appealing to consumers’ sweet tooth.