Long hailed as a wellness-promoting health food, yogurt is most often considered a dietary choice that doctor not only approve of, but often choose for themselves. High in protein, calcium, and beneficial live cultures, the age-old fermented food is a mainstay in communities around the world.
However, in recent years, yogurt recipes have evolved to include more sugar, in some cases reaching levels that rival soft drinks and candies. Today, an average pot of yogurt could contain 12% sugar, and many brands contain even more. At a time when promoting health and preserving wellbeing is of greater emphasis than ever, consumers are taking extra care to reduce their sugar intake. Producers aiming to keep pace with current trends need to evolve their offerings accordingly.
Dairies are under growing pressure to reduce sugar
The United Nations has outlined in its Sustainable Development Goals seventeen global intentions that can serve as a “blueprint for peace and prosperity for all people and the planet, now and into the future.” These include intentions to improve health outcomes and, in particular, support initiatives that can prevent non-communicable diseases, or those exacerbated by lifestyle choices.1 As part of this goal, the United Nations recommends producers and consumers take steps to promote reduced sugar intake, given the established correlation between sugar consumption and rising rates of lifestyle illnesses such as diabetes, heart disease, and cancer.2
Market research suggests that consumers share this objective. 36% of global consumers report making efforts to avoid sugar and looking for limited sugar or no added sugar claim.3 54% of Middle East and African consumers are also looking to reduce sugar intake as their plan to eat and drink more healthily.4
A best-in-class portfolio of natural solutions for less added sugar
Chr. Hansen’s solutions are inspired by nature and enable dairy producers to significantly reduce the sugar content of their products and ensure delicious outcomes with authentic taste and texture.
- NOLA® Fit is a highly efficient, cost-attractive innovative enzyme solution that converts lactose to glucose and galactose, enhancing sweetness perception while creating the option for going lactose-free at the same time. This allows dairy producers to keep the sweetness, reduce added sugar by 1.5 – 2.0g per 100g of yogurt, and maintain the same great taste throughout shelf life.
- The innovative Sweety® culture is founded on principles of fermentation. The culture works by consuming galactose coming from lactose, and then excreting glucose into the milk to enhance sweetness without upping sugar content. With Sweety, producers can look forward to maintaining the level of sweetness their customers love, all while reducing added sugar.
[1] Sustainability Development Goal 3 (target 3.4): https://sdgs.un.org/goals/goal3
[3] Euromonitor Voice of the Consumer: Health and Nutrition Survey, fielded February 2020 among consumers across 20 countries.
[4] FMCG Gurus, What’s Next for Immune Health in 2021, Jan 2021
