Chr. Hansen to launch new culture that reduces added sugar in fermented dairy

DENMARK – Chr. Hansen is set to launch new Sweety Y-1 claimed to be the first culture in the world that allows dairy manufacturers to create naturally sweeter products while reducing added sugar.

According to FoodIngredientsFirst report, culture helps address modern market trends and consumer demands for healthy food by reducing added sugar without compromising the good taste of the product.

The new product is said to allow the natural creation of sweetness by unlocking milk’s own resource – lactose.

The solution was created using Streptococcus thermophilus and Lactobacillus bulgaricus cultures and works by converting the existing sugars in milk, using more of the lactose and yielding glucose, which provides a greater sweetness intensity.

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It addresses the need for low-sugar products in the fermented dairy space as manufacturers can add less sugar to produce a great-tasting, healthier product.

The Sweety solution can take the industry forward by helping to reduce the added sugar while maintaining the sweet taste in a natural way.

“One of the most important factors in yogurt is the interaction of sweet and sour,” said Jessica Bentley, Commercial Development Manager Fresh Dairy at Chr. Hansen.

“Common yogurt cultures can be subject to post acidification, where the pH of the yogurt gradually drops over shelf-life and it tastes sourer and less sweet.

“Not only is Sweety a mild culture, but it also shows superior pH stability over the shelf-life of the yogurt.

“This means Sweety yogurts maintain more constant sweetness over shelf-life and added sugar is not needed to mask post-acidification.”

The solution also addresses consumer demand for clean label products with no artificial ingredients.

Dairy manufacturers are heavily investing in R&D to keep pace with changing consumer preferences focusing on sugar content, health and natural products.

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“Not just total sugar, but ‘added sugar’ must be declared on food labels in the US from January 2020 for large companies and 2021 for small companies.

“Highlighting added sugars on the label creates pressure for manufacturers to create healthier products, as more transparency will show the integrity of brands,” Bentley notes.

According to Chr. Hansen, Sweety Y-1 enhances sweetness by converting the existing sugar in milk, maintains the sweet taste during shelf-life and creates natural and clean label products without the use of artificial sweeteners.

It is suitable for fermented dairy applications such as quark, fromage blanc, fermented milks and yogurt, also providing a clean label advantage.

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