Why do we still primarily use real sugar in mass-scale food production rather than a lower calorie alternative?

There are a few reasons why real sugar is still primarily used in mass-scale food production rather than lower-calorie alternatives:

  • Taste: Real sugar has a distinct taste that is preferred by many consumers. Lower calorie alternatives such as artificial sweeteners, sugar alcohols, and stevia can have a different taste profile, which can be off-putting to some people.

  • Cost: Real sugar is typically cheaper than other sweeteners, making it more cost-effective for food producers.
  • Functionality: Sugar provides more than just sweetness to food products, it also helps with texture, preservation, and browning. Lower calorie alternatives may not have the same functional properties, making them difficult to use in certain products.
  • Familiarity: Real sugar has been used for centuries in food production, so many consumers are familiar with its taste and expect it to be used in certain products.
  • Regulation and safety concerns: some of the alternative sweeteners have yet to be widely accepted by consumers, and some of them still need to be regulated.

It's worth noting that there is a growing interest in using lower-calorie sweeteners in food production, and many companies are exploring alternative sweeteners to reduce the sugar content of their products. However, it will take time for these alternatives to become more widely used in mass-scale food production.


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