By Aslı Tuncer Madge, Regulatory Researcher and Regulatory Trends Consultant
Ever wonder if that packet of sweetener in your morning coffee is sweeter for the planet too? As the food and beverage industry faces mounting pressure to reduce environmental impacts, companies producing sweeteners and sweetness enhancers (S&SE) are asking the same question: Is my product green enough?
The Pressure on Sugarcane as a Sweet Source
We all know that cutting back on added sugar in our diets is better for human health. But what about environmental health? One non-governmental organization, the World Wildlife Fund, has documented the historical negative environmental effects of traditional sugarcane production. The organization works with Bonsucro to encourage responsible sugar production, considering water usage and prevention of deforestation. FoodChain ID has worked with the Bonsucro initiative as the first certification body supporting the development of the global standard.
Within the context of recent issues, a review of sugarcane sustainability emphasizes the necessity for localized approaches that consider specific climatic conditions and the development of predictive models to anticipate pest and disease outbreaks. Adding to the pressure on the industry, sugar taxes in countries like South Africa are threatening the sugarcane industry, driving producers to explore alternatives such as sweeteners to stay competitive.
Sweeteners: A Lighter Footprint?
Sweeteners like aspartame, sucralose, and stevia are becoming increasingly popular as substitutes for sugar. These alternatives generally require fewer natural resources than sugar to produce, making some claim that they are more environmentally friendly. For example, stevia, a plant-derived sweetener, has been praised for needing significantly less land and water compared to traditional sugarcane.
However, not all sweeteners are created equal when it comes to sustainability. Some artificial sweeteners involve energy-intensive chemical processes and rely on petrochemicals. These processes contribute to the carbon footprint, and waste generated during production can be problematic. That said, the sheer volume of sweeteners used per product is much smaller than sugar, which somewhat offsets these concerns. Recent research and initiatives, such as EU-funded SWEET project, are exploring ways to enhance the sustainability of sweeteners by developing more eco-friendly production methods and improving overall environmental impact.
Sweetness Enhancers: Efficiency at a Cost?
Sweetness enhancers, which make sugar taste sweeter, allow manufacturers to use less sugar while maintaining the same sweet flavor. Many sweetness enhancers are chemically derived, and their production may be harmful to the environment if not properly managed.
A recent study from researchers at the University of Florida shows a commonly used artificial sweetener, sucralose, may have negative effects on our freshwater ecosystems. It found that while sweeteners have a lower environmental footprint than sugar in terms of land and water use, the chemical processes involved in their production can release pollutants that affect air and water quality.
The Role of Innovation
Thankfully, sustainability in the S&SE industry is not a lost cause. Innovative companies are working on greener production methods for sweeteners and enhancers. For example, some are developing fermentation-based processes to produce natural sweeteners like stevia, cutting down on agricultural land use and reducing reliance on chemical synthesis. Others are focusing on better waste management and recycling systems to minimize the environmental impact of their chemical processes.
For confectionery companies and food producers, there is a growing opportunity to not only offer healthier products but also make a positive environmental impact. As consumer demand for eco-friendly products rises, there is a competitive edge to be gained by choosing sweeteners and sweetness enhancers with a lower environmental footprint.
Where Do We Go From Here?
The road to a fully sustainable sweetener industry is a bit bumpy. But, hey, at least it’s sweet! The key takeaway for companies? Research options with FoodChain ID using regulatory tools such as Regulatory Trends or Reports & Digests and services such as Carbon Credit Verification to maintain brand integrity.
So, as you stir that sugar-free sweetener into your coffee or tweak your next product formula, ask yourself: Is this as sweet for the planet as it is for my customers?
