As Valentine’s Day approaches, your customers will be looking for reasons to treat themselves and their significant other. But at the same time, many of them want to avoid sugar – as the current demand for allulose, a new natural sugar replacement, has been demonstrating. Your dessert menu can provide some appealing options that don’t pile on added sugar. Look to fiber-rich fruits – whether fresh, frozen or canned – to bring natural sweetness to your dessert menu without the extra guilt.
At a time when sugar continues to be in the crosshairs when it comes to the American diet, sugary drinks are becoming not only more plentiful at large restaurant chains but also sweeter. That’s according to new research from Harvard that was recently published in the American Journal of Preventive Medicine. The research, based on the analysis of beverage offerings available at 63 quick-service, fast-casual and full-service brands between 2012 and 2017, found that the number of sugary drinks climbed by 82 percent. Further, the sweetness of drinks increased too: Among newly introduced sugary beverages including sodas, fruit drinks and sports drinks, the number of calories per drink increased by 50 and the average amount of sugar reached 63 grams, approximately double the American Heart Association’s recommended daily sugar threshold. Taxes on sugar-sweetened beverages and warnings from medical associations are creating downward pressure on sugar levels in the beverage industry, but in the meantime, restaurants have an important role to fill in providing flavorful drinks that don’t pile on the extra sugar. Think craft seltzers, fruit-infused waters, herbal teas and kombuchas as stand-alone options or extra ingredients that can add interest (but not all of the sugar) to your beverage lineup.
The assault on sugar continues. Food + Tech Connect’s latest U.S. Food and Beverage Startup Investment Report was released recently and reports on the continued decline of sweeteners in the American diet. It said that according to the USDA, per capita sugar consumption has declined for four straight years and is now at a 30-year low. What’s more, alternative sweeteners like stevia and monkfruit have not won over American taste buds. The trend is sparking startup activity as companies develop food and drink designed to replace sugary or artificially sweet items. It’s a trend to bear in mind as you develop dessert offerings and describe menu items. Ingredients that offer inherent sweetness – without any help from sugar, artificial sweeteners or even natural, low-calorie sweeteners – are more apt to win with consumers.