- Stevia: Stevia is a natural sweetener derived from the leaves of the Stevia rebaudiana plant. It gained popularity as a zero-calorie alternative to sugar and was used in various food and beverage products, including soft drinks, desserts, and snacks. The Food and Drug Administration (FDA) had approved the use of certain steviol glycosides derived from the stevia plant as a sweetener in the United States.
- Monk Fruit: Monk fruit sweetener, also known as luo han guo, is a natural sweetener extracted from the monk fruit. Like stevia, it is calorie-free and has become a popular choice for people looking to reduce their sugar intake. Monk fruit sweeteners were being used in products such as beverages, sauces, and baked goods.
- Erythritol: Erythritol is a sugar alcohol that occurs naturally in some fruits and fermented foods. It is often used as a sugar substitute because it has fewer calories than sugar and does not raise blood sugar levels significantly. Erythritol was commonly found in sugar-free gum, candies, and baked goods.
- Reduced Sugar Products: In addition to alternative sweeteners, many food and beverage manufacturers were reformulating their products to reduce sugar content. This included various categories, such as cereals, yogurts, sauces, and beverages. Some companies promoted their reduced sugar versions as a healthier option to cater to health-conscious consumers.
- Beverages: The beverage industry saw a surge in low-calorie and zero-calorie options, with many companies offering sugar-free or reduced-sugar versions of popular soft drinks, fruit juices, and flavored water.
- Baked Goods: In the baking industry, there was a growing market for low-sugar or sugar-free products. Bakeries and food manufacturers were experimenting with alternative sweeteners and innovative recipes to create products that appealed to health-conscious consumers without compromising taste and texture.
- Labeling: The FDA’s regulations on labeling and the nutrition facts panel allowed manufacturers to indicate the presence of alternative sweeteners and the reduced sugar content in their products. This enabled consumers to make more informed choices based on their dietary preferences and health goals.
It’s important to note that the landscape of alternative sweeteners and reduced sugar products might have evolved since my last update. Consumer preferences and food industry trends can change rapidly, and new products and innovations may emerge. I recommend consulting more recent sources and industry reports to get the most current information on this topic.
Latest news from the IRAC and the FDA:
https://www.fda.gov/food/food-additives-petitions/aspartame-and-other-sweeteners-food