The use of sugar of and sugar alternatives in the food industry has become one of the most challenging areas for food manufacturers. Whereas consumer trends show a leaning towards natural ingredients – which are ultimately deemed healthier – rather than chemical or synthetic alternatives, manufacturers are under pressure to reduce sugar content in foods in order to reduce obesity. This conundrum is however leading to some interesting innovations both in terms of ingredients and methods of manufacturing, as well as when it comes to changing people’s approach to eating.According to Margaret Carter, of Chemgrit Food, which supplies the food and beverage industry with both sugar and sugar alternatives, sugar still has an important role to play in industry. “It is not just about the sugar, it is also about our consumption and food choices,” she explains. “Some of the trends which have been identified look at what is being called ‘premium indulgence’ and ‘emotional retreat’.
Premium indulgence
Premium indulgence refers to products that capture the ‘good life’ but in a way that is better for us. For example, low alcohol beverages, mixology, coffees and even vegetable juices. As suppliers and manufacturers, we need to find ways of retaining taste and goodness without too much or any sugar.”Carter explains that the other trend is about comfort food – items which provide an emotional retreat or take one back to happy place. These are items like grandmother’s baked goods or your favourite sauces and meals. But most of these are generally made with large quantities of traditional sugar, which is no longer acceptable. This is where food manufacturers are working hard to recreate these items in ways that either use less sugar or natural sugar alternatives, while still delivering the expected taste and experience.
Consumption per capita
This shift is reflected in the value of the South African sugar confectionary market, which was valued at $291 million (calculated in retail prices) in 2015. According to a report published by Williams & Marshall Strategy in 2021, the market is expected to be worth $507.9 million by 2025, which, despite being an increase of 3.25% per annum for the period 2020 – 2024, is a decrease compared to the growth of 9.15% that was seen in the period 2015-2019. Consumption per capita is also expected to slow. The report also mentions that many countries, such as the US, have initiated regulation updates, aimed at encouraging consumers to make better informed decisions and to reform food industry standards including making food companies disclose added sugars on the food label. This is expected to force sugar confectionery producers to limit sugar content, while finding ways to enhance the flavour and texture of their products. “As a supplier of sugars and sweeteners we are constantly looking for new products, innovations and methods of applications that will help our customers to meet both regulatory and customer demands,” says Carter. Chemgrit Food, a division of Chemgrit SA supplies the food and beverage industry with various types of sugar and sugar alternatives. Chemgrit represents industry leaders and deals directly with manufacturers & suppliers both locally and internationally.
