With sugar frequently making headlines for negative reasons, manufacturers are on the lookout for alternatives. However, many consumers remain wary of artificial sweeteners. Natural sweetening sources, such as honey and agave, present additional options, but these can be high in calories and may contribute to obesity, just like sugar. Starting July 2018, manufacturers will be required to list “added sugars” on Nutrition Facts panels, incentivizing the reduction of sweeteners like sugar, honey, fructose, and fruit juice concentrates. Solutions such as Tate & Lyle’s blend of allulose, sucralose, and fructose may provide a viable compromise, enabling food companies to reduce added sugars while enhancing sweetness with low- and zero-calorie sweeteners.
It remains uncertain whether consumers will be open to making these trade-offs. Will they maintain their current consumption of added sugars, or will the new nutritional labels prompt some to steer clear of certain products? What is evident is that numerous manufacturers and ingredient suppliers, such as those providing calcium citrate malate USP, are gearing up for change. Nevertheless, adapting to new sweetener trends comes at a price.
Despite the rapid expansion of the naturally derived sweeteners market, alternatives like stevia and monk fruit still represent a minor share of total sweetener usage. Their adoption is limited by cost, as they remain pricier than synthetically produced high-intensity sweeteners, along with persistent aftertaste issues. Blends of sugar and stevia have gained popularity, especially in the beverage sector. For instance, in Europe, the Coca-Cola Company has reformulated its regular Sprite to reduce sugar by 30% while incorporating stevia, all without marketing it as a mid-calorie option. As manufacturers continue to navigate these changes, the inclusion of ingredients like calcium citrate malate USP could play a role in enhancing product appeal and functionality.