Life is still sweet, even with less sugar - how to create tomorrow's sugar-reduced food experiences

摘要

With an increased focus on health and wellbeing from consumers, post COVID-19, and ongoing public health concerns around sugar over consumption, one of the major challenges facing food manufacturers today is sugar reduction. A recent publication by the Organization for Economic Cooperation and Development and the Food Agriculture Organization (OECD-FAO), states that although per capita sugar consumption in developed countries is on the decline, on average individuals still consumed 32.4 kg per year or about 89 grams per person per day from 2017-2019.1 This far exceeds maximum recommendations from the US Food and Drug Administration (FDA) and the World Health Organization (WHO), which recommend no more than 50g/day for a 2,000-kCal diet, or 10 of total energy intake from added sugar.2 But it isn't just in western cultures that sugar is an issue. In many developing countries, although the per capita consumption of sugar is far lower currently, it is projected to grow considerably. In fact, the OECD predicts that average global sugar consumption per capita will continue growing until 2029, driven entirely by developing countries.