DSM has published the first of a new series of its Global Insights, lifting the lid on consumer attitudes to low-sugar and no-sugar foods and drinks.
Based on an international survey conducted in the United States, Mexico, Argentina, France and Australia, the findings show that almost two thirds of consumers are concerned about excess sugar. But the way respondents say they opt to reduce their intake of sweetened products varies dramatically, having far-reaching implications for future product development.
The international survey data underpins that consumers seeking to cut sugar don’t take a one-size-fits-all approach. More than twice as many (41% versus 20%) have opted for a sugar-free carbonated soft drink compared with a sugar-free juice. For yoghurt, 40% will opt for a low-sugar variety, but just 20% for a completely sugar-free version of the dairy snack.
Health and weight are top of mind for consumers seeking low sugar and no-sugar options but interestingly taste is not. Just 20% of respondents said they preferred the taste of low/no sugar products.
There are strong national differences when it comes to seeking information. Forty three per cent of Mexicans — more than in any other market surveyed — say that they have done research into health issues related to sugar. And in spite of increasing concern about rising childhood obesity rates, only a minority of the low- and no-sugar treats bought by survey participants were destined for children. Buying for youngsters is most likely in Australia (19%), followed by the United States (15%), whereas this figure is 11% in France.
To view the full report, click here.
DSM will be presenting the Global Insights at IFT on 11-14 July 2015 in Chicago, US. For more information, please visit booth number 2839. Visitors will be able to sample various products made with DSM’s ingredients to discover their benefits.
DSM is working on a fermentative sweetener platform to bring flexible, reliable and sustainable stevia to the food and beverage industry. Furthermore, the company also has enzyme-based sugar reduction concepts for dairy on offer. With the help of enzymes, more of the sweetness that is naturally present in dairy products can be enhanced, creating a preferred sweet taste with less or no added sugar.
