The sugar dilemma: substitution or deception on supermarket shelves

The debate over stevia and sweeteners in supermarkets

The search for alternatives to sugar, driven by the perception that certain products are more "natural" or "healthy", has created a minefield of doubts for consumers. The appearance of products labelled as "sweetener from the stevia plant" has raised serious questions about their actual composition, especially when additives such as E-960 and E-968 are detected in commercial products.

Breaking down the composition of sugar substitutes

When examining the labels, it becomes clear that pure stevia, while potent, requires minimal amounts to achieve a noticeable sweetness; a single gram of concentrated extracts can be equivalent to kilograms of sugar. To make these products manageable in everyday formats, manufacturers turn to polyols such as erythritol (E-968). Far from being a fraud, this combination is a formulation strategy to avoid the excessively bitter taste that pure stevia can impart, reducing the extracts to percentages close to 3% in the final product.

The brown sugar myth and labelling legislation

The scrutiny does not stop at artificial sweeteners. The quality of brown sugar has also come under analysis. Some argue that the commercial version is, in fact, refined sugar dyed with molasses to simulate a more complex flavour profile. The difference between genuine brown sugar and processed versions lies in their production method and moisture content, an area where labelling legislation seems to offer consumers few clear avenues.

Sugar alternatives: beyond the label

The conversation has expanded to alternative options, such as coconut sugar, maple syrup or dark molasses. However, even with these alternatives, individual experience varies dramatically; while some find exceptional sweetness in the stevia plant, others perceive unpleasant notes or experience glycaemic fluctuations when trying to drastically reduce their carbohydrate intake. Managing blood sugar levels, in these cases, requires a more holistic approach than simply swapping one ingredient for another.

With these nuances — between the chemistry of sweeteners and the ambiguity of sugar labelling — where does the final responsibility lie: with the industry, with legislation, or with the individual buyer's ability to discern?

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