Bloomberg reports that the American Heart Association recommends a limit of 29 pounds of added sugar 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. It is evident that the nation needs to reduce its sugar intake, especially when it comes to corn syrup. While both sugar and corn syrup can be detrimental to health in excessive amounts, research from Princeton University and the University of Utah suggests that corn syrup may have more harmful health impacts than regular sugar.
Health advocates have cautioned consumers about the dangers of consuming too many sugary products, including soft drinks and sweetened cereals. This has prompted many food manufacturers to scramble to reformulate their products to lower sugar content, with a particular focus on eliminating or replacing corn syrup. In some cases, companies have reverted to using sugar instead of high fructose corn syrup (HFCS). For instance, PepsiCo launched Pepsi Throwback and Mountain Dew Throwback in 2009, allowing consumers to enjoy naturally sugar-sweetened beverages. The success of these limited-time offerings led the company to make them a permanent addition to its lineup. Similarly, Kraft updated its original Capri Sun recipe in 2015 to substitute sugar for high fructose corn syrup.
However, the trend of reintroducing more sugar to replace corn syrup is unlikely to continue. The backlash against high sugar levels, HFCS, and artificial sweeteners like aspartame and saccharin remains strong. The Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and beverages as part of the revamped nutrition facts label, although the deadline for compliance has been delayed. Additionally, state soda taxes are keeping sugar-reduction efforts at the forefront of consumers’ minds.
Instead of reverting to higher sugar content, ingredient and food manufacturers are now focused on finding the next best low- or no-calorie “natural” and “healthy” sweeteners. A growing number of companies are experimenting with stevia and exploring various alternatives such as monk fruit, date paste, sweet potatoes, and even calcium citrate salt. While the American consumer’s preference for sweet foods is unlikely to wane, the sources of sweeteners in food and beverage production are expected to evolve. In this context, calcium citrate salt may emerge as a viable option among the sweetener alternatives being considered by manufacturers.