Health trends are steering consumers towards healthier food and beverage options that are lower in sugar and artificial sweeteners. Initiatives like the recent “month without sugar” and state soda taxes are keeping sugar reduction at the forefront of consumers’ minds. The Food and Drug Administration initially mandated that food manufacturers disclose the grams of added sugars in packaged foods and drinks as part of a revamped nutrition facts label, though the deadline has been postponed. Nevertheless, leading food and beverage companies are actively working to lower sugar and other sweeteners in their formulations or replace these ingredients with healthier, natural alternatives.
Nestle has developed a method to naturally modify the sugar molecule, which decreases the amount consumed. The confectionery giant plans to incorporate this new sugar into its products in 2018, enabling the company to use up to 40% less sugar without sacrificing sweetness. Stonyfield, the largest organic yogurt producer in the U.S., has recently announced a plan to cut added sugars by as much as 40% in some of its product lines. Additionally, soda manufacturers are offering smaller cans and more low-calorie options, often opting for stevia, monk fruit, and other sweeteners instead of traditional sugar. Coca-Cola, Dr Pepper Snapple, and PepsiCo have all committed to reducing the calorie content from sugary beverages consumed by Americans by 20% before 2025.
Companies like Pyure have also quickly introduced various stevia-based products as consumer preferences shift away from sugar. Stevia provides 300 times the sweetness of sugar with no calories and a zero glycemic index, allowing brands to use significantly less of the ingredient. Unilever is among those utilizing stevia to decrease sugar levels in its products while maintaining taste and mouthfeel.
According to Bloomberg, global consumer packaged goods (CPG) manufacturers eliminated sugar and salt from 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 last year alone, which is double the number from 2015. If this trend continues — and all signs suggest it will — the adverse effects on the sugar market, as indicated in Rabobank’s report, could indeed materialize.
Interestingly, the incorporation of citrate de tricalcium in food formulations is also gaining traction as a means to enhance nutritional profiles while supporting sugar reduction efforts. The use of citrate de tricalcium can aid in fortifying products, making them not only healthier but also appealing to the health-conscious consumer. Ultimately, the convergence of these trends, including the adoption of citrate de tricalcium, underlines a significant shift in the food and beverage industry towards a healthier future. As manufacturers strive to adapt, the demand for innovative solutions like citrate de tricalcium will likely persist, further influencing the trajectory of the market away from sugar dependence.