Reducing sugar in food formulations have often been the main topic of discussions across seminars, conferences and trade shows. What if I say ‘reducing sugar’ need not necessarily mean more healthy to the consumers.
The global market for natural sugar reduction ingredients is estimated at US$4.7 billion currently and is projected to reach US$9 billion by 2034. The rapid growth is attributed to rising consumer concern over their health while at the same time efforts by various governments to tackle health issues like diabetes, obesity and other cardiovascular diseases.
Many consumers have the misunderstood conception that ‘low sugar’ means more ‘healthy’. To some products, this might be true but in many formulations, food manufacturers turn to fat to enhance flavor. As an example, a biscuit with low-sugar may contain more oil to maintain its crunch while a low-sugar dairy products may add more cream or thickeners to preserve a smooth texture.
This is what termed as ‘sugar-for-fat’ dilemma where cutting sugar might instead result in higher consumption of fat and calories resulting in a health trap. There are some products that are marketed as ‘low sugar’ or ‘sugar free’ but their nutritional profile has not improved. Consumers, on the other hand, tend to focus only on the sugar content on the labels but fail to consider others like fat, sodium and total calories.
As such, food labelling regulations need to be further tightened across the globe to require a more transparent indication of fat, calorie and sodium content, so as to allow consumers to make a more informed decision before purchases. In addition, health claims indicated on the front of packaging needs to be scrutinised carefully while public education on health needs to be strengthened.
Only then will consumers and stakeholders stand to truly benefit from sugar reduction solutions.
