Evaluating alternatives for reducing added sugar in sugar-sweetened beverages – a case of selected beverages consumed in and around Makerere University

Abstract

This study evaluated the use of alternative sweeteners, such as stevia and sucralose, as substitutes for sugar in sugar-sweetened beverages to reduce the amount of added sugar while still providing a sweet taste. The study focused on selected beverages sold in canteens (n = 16) in and around Makerere University in Uganda for consumption by university students. The study aimed at evaluating the acceptability of approaches for reducing the amount of added sugar in selected sugar-sweetened beverages in Uganda and determining the minimum acceptable concentration of sugar in a model sugar-sweetened beverage. A cross-sectional experimental study design was employed. Sales data, product labels, and data on sensory evaluation were collected and analyzed. Fruit drinks had the highest mean sales volume (50.4 litres/week) among SSBs, followed by sodas (41.4 litres/week), dairy beverages (37.5 litres/week), and energy drinks (30.1 litres/week) among canteens. The sugar concentration varied significantly (p =0.000) by SSB category, with fruit drinks having the highest concentration (13.06 g/l), followed by energy drinks (11.65 g/l), sodas (9.52 g/l), and dairy beverages (5.53 g/l). Reducing the sugar concentration from 10% to 5%, 4%, or 2%, in a model SSB produced acceptable products (scores above 5 = neither liked nor disliked). The minimum acceptable sugar concentration in a model sugar-sweetened beverage was 2%. Concerning the non-nutritive sweeteners, sucralose received significantly higher acceptability scores than stevia for appearance (p = 0.000), color (p = 0.000), aroma (p = 0.008), taste (0.003), and general acceptability (p = 0.003). The model juice sweetened with stevia was generally slightly disliked (score = 4.4) while that sweetened with sucralose was liked moderately (scores = 7). The bitter taste and aftertaste associated with stevia might have contributed to a less favorable sensory experience for the taste panel .The study highlights the high sugar concentration in SSBs, particularly in fruit drinks and energy drinks, which may contribute to health risks such as obesity and type 2 diabetes. Reducing the sugar content in SSBs could help mitigate these risks. Sucralose and stevia are acceptable alternatives to sugar in terms of taste, suggesting that they can be used as substitutes for sugar in sugar-sweetened beverages to reduce the amount of added sugar in these products, although sucralose was more preferred. The findings provide insights for interventions aimed at reducing the consumption of high-sugar beverages and promoting healthier alternatives. It is important to note that there is contradicting information concerning the safety and use of non-nutritive sweeteners (NNS). However, further research is needed to fully understand the safety and effects of non-nutritive sweeteners in SSBs.