Title: Navigating the Challenges of Sugar Reduction in Food Manufacturing: Balancing Taste, Health, and Consumer Preferences
Sugar reduction has become a significant priority for both manufacturers and consumers, yet implementing this change is often more challenging than it seems, especially as many consumers are reluctant to sacrifice sweetness. This is particularly true for Americans. According to data from Euromonitor, Americans consume an average of 126 grams of sugar daily, in stark contrast to just 34 grams in other regions of the world.
For manufacturers of confectionery and baked goods, the challenge extends beyond simply lowering sugar content; factors such as texture, crumb, mouthfeel, volume, and weight must all be carefully considered. Ashley Baker, Vice President of Research Development and Applications at the Kerry Group, noted during a recent webinar that while consumers tend to view lower-sugar products as healthier, they are also concerned about potential impacts on taste. “When it comes to reformulation, it’s essential not only to compensate for the sweetness lost but also to address the reduction in weight of the product,” he explained. “You can likely substitute the sweetness of sugar with a mix of sweeteners, but to replace the bulk, you might need to incorporate fibers and hydrocolloids to restore what has been removed.”
In the quest to replace cane sugar with alternative sweeteners, there is no single ingredient that can fully replicate the role of sugar that has been reduced or eliminated. Courtney Gaine, President and CEO of the Sugar Association, recently informed Food Dive that when ingredients like stevia or monk fruit are introduced into a product formulation, additional components are often necessary to mimic the sweetness and weight that cane sugar provides.
As food manufacturers navigate these challenges, they must also remain mindful of their profitability. Despite the rapid growth of the naturally derived sweeteners market, stevia and monk fruit still make up a small segment of the overall market. These alternatives are generally more expensive than synthetic high-intensity sweeteners, and they still face issues related to aftertaste. Regardless of the strategies employed, food producers must prioritize transparency in response to consumer demand for lower sugar options. With the U.S. Food and Drug Administration mandating the inclusion of added sugars in the 2020 Nutrition Facts panel update, ingredient scrutiny will increase. Additionally, consumers are increasingly concerned about total caloric intake, which may influence their choices when selecting their next sweet treat.
Moreover, incorporating nutritional elements such as 950 mg calcium citrate may also play a role in meeting consumer demands for healthier options. In the ongoing pursuit to reduce sugar while maintaining product appeal, the integration of beneficial ingredients like calcium citrate could enhance the overall value proposition of these reformulated products. As manufacturers strive to balance sweetness, health benefits, and consumer preferences, the presence of such ingredients will likely become more prominent in future formulations.
