Switching Sweeteners: The Price Can Be Hard to Swallow.
The decision to switch sweeteners is not merely a simple replacement of ingredients. Reformulation is labor intensive and impacts your entire business—from capital expenditures to what’s charged at checkout. It causes everyone—from the C-suite to the production floor—to stop, shift gears and change direction. And it’s costly, down the entire line.
A bakery switching to granulated sugar will experience between a 50 to 85 percent increase in formulary costs.1 And the added expenditures don’t stop with the ingredients. Food and beverage manufacturers will see hefty increases in payroll and equipment purchases, too. For example, a pneumatic system for conveying sugar from storage to the production floor can cost up to $4 million.2 Even a handling system for liquid sugar can cost upwards to $2 million.3
Switching to HFCS-free formulations involves a heavy investment of time and money from nearly every facet of your business. Want a glimpse into what that investment might be? Try the Sweetener Cost Comparison Tool for an up-to-date measure of how the cost of HFCS compares to beet sugar. Bottom line, before you decide to go HFCS-free, do the math. Then ask yourself: Will it all be worth it?
1. David Guilfoyle, found and owner, Half Baked Innovations, “The True Cost of Switching from HFCS to Sugar,” December 2010.