Coffee culture is a staple of American life, with popular chains like Starbucks, Dunkin’, Krispy Kreme, and McDonald’s offering a wide variety of coffee beverages. Yet, as consumers grow more health-conscious, many are turning away from sugary drinks. According to the International Food Information Council’s 2024 Food and Health Survey, 76% of Americans are actively trying to reduce or avoid sugar in their diets.
For these health-conscious coffee lovers, opting for flavored coffee drinks with reduced sugar has become a growing trend. Beverage manufacturers are responding by exploring alternative sweeteners and formulations to create drinks that meet this demand without compromising on taste.
The Sugar Content in Popular Coffee Drinks
Coffee beverages, particularly seasonal favorites like pumpkin spice lattes, can pack a hefty caloric punch. For example, a standard pumpkin spice latte can contain up to 490 calories, primarily from added sugars and saturated fats, according to Sandra Vigeliene, a nutrition expert at Healthnews. In response to consumer demand for healthier options, Scooter’s Coffee, based in Omaha, Nebraska, offers a sugar-free alternative: the “caramelicious” latte, made with a new sugar-free sauce.
“People love lattes and other sweetened coffee drinks as a treat, but they tend to be very high in sugar,” said Kevin Russell, Senior Beverage Application Scientist at Sensient Flavors & Extracts in Hoffman Estates, Illinois. “These beverages have shifted from occasional indulgences to everyday choices. However, there is significant potential to reduce sugar content and create healthier alternatives that still taste great.”
Innovative Approaches to Reducing Sugar
Chicago-based ADM is tackling the challenge of sugar reduction with its “replace-rebalance-rebuild” method. Rather than relying on individual ingredients, the company builds systems designed to lower sugar content while maintaining flavor integrity. Erica Campbell, Technical Solutions Manager at ADM, emphasized the importance of drink format in sugar reduction efforts.
“For instance, a latte, primarily made from milk or a milk alternative, can be reimagined with reduced-sugar innovations,” Campbell explained. “Using sweeteners like stevia in combination with erythritol or allulose can significantly reduce sugar and calorie content. A typical 8-ounce latte made with sweetened alternative milk and espresso, which usually contains 12 grams of sugar and 80 calories, can be transformed into a drink with zero grams of sugar and just 30 calories.”
The Role of Syrups and Concentrates
Syrups, often a major source of sugar in flavored coffee drinks, have also seen innovation. Smaro Kokkinidou, PhD, Principal Food Scientist at Cargill in Minneapolis, explained that stevia’s sweet component, Reb M, was previously difficult to use in concentrated systems due to solubility issues. However, Cargill’s EverSweet stevia sweetener and ClearFlo natural flavor have overcome this hurdle, allowing for the creation of concentrated syrups that deliver intense sweetness with significantly reduced sugar content.
“The improvements in Reb M solubility mean that stevia can now be effectively used in coffee syrups,” Kokkinidou said. “This breakthrough enables the creation of no-sugar-added syrups that maintain the desired sweetness while reducing sugar intake.”
Advancements in Stevia and Other Sweeteners
Advancements in stevia, along with the rise of other plant-based sweeteners, are pivotal to achieving low-sugar or sugar-free coffee beverages. According to Adams Berzins, Senior Manager of Sugar Reduction at Ingredion in Westchester, Illinois, stevia’s evolution has been crucial in meeting consumer demands for better taste without excessive sugar, calories, or artificial ingredients.
“Ingredion’s deep understanding of stevia agriculture has allowed us to create innovations that surpass the stevia options consumers knew five or ten years ago,” Berzins noted. “As consumers increasingly seek healthier choices, it’s essential to offer products that don’t compromise on taste or quality.”
While high-potency sweeteners like acesulfame potassium (Ace-K) and sucralose have historically been used to reduce sugar in coffee drinks, natural options like erythritol, stevia, and monk fruit are gaining traction. Kerry Kenny, Chief Technology Officer at Apura Ingredients in Las Vegas, emphasized the industry’s shift toward these natural alternatives in formulating reduced-sugar syrups.
“Sugar can also come from other components like cream toppings and milk, and we work with manufacturers to develop reduced-sugar or sugar-free options that don’t add extra calories or impact glycemic levels,” Kenny said.
Enhancing Flavor While Reducing Sugar
As beverage manufacturers work to reduce sugar in coffee drinks, the challenge is not only lowering sweetness but also maintaining a satisfying taste and mouthfeel. Russell of Sensient Flavors & Extracts explained that flavor enhancers and masking agents are key to achieving the desired sensory experience.
“We can adjust the sweetness level, enhance existing flavors, or mask any off-notes or bitterness,” Russell said. “Sometimes the flavor is right, but we need to round out the mouthfeel to create a more complex or full experience that meets consumer expectations.”
With these innovations in sweeteners and formulations, the coffee industry is offering consumers the best of both worlds: healthier beverages with reduced sugar and the indulgent taste they crave.
Conclusion
As more Americans seek to reduce their sugar intake, coffee chains and manufacturers are responding with creative solutions. By leveraging advancements in sweeteners and formulation techniques, the industry is finding ways to meet consumer demand for lower-sugar options without sacrificing taste. With these innovations, coffee drinkers can enjoy their favorite beverages in a healthier, more balanced way.
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