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sugar in dairy

64% of global consumers concerned about sugar content

DSM has published a second report in its Global Insight Series, focusing on sugar reduction. Based on an international survey, the report zooms in on consumer perceptions around sugar in dairy.

DSM’s international survey conducted among more than 5 000 adults across five countries shows that they, and their children in particular, have increased consumption of sugared dairy (34% and 53% respectively). It also shows that they expect to continue doing so in the next three years, despite having major concerns about added sugar in dairy

Although close to two thirds of the respondents claim that they care about their sugar intake in general (64%), and that its content in dairy is a concern (62%), the consumption of sugared dairy products remains robust. The growth in the consumption of sugared dairy is predicted to stay, especially in countries like China, US and Brazil.

Today, the highest consumption of sugar-reduced dairy is seen in Brazil and Spain, with 27% and 32% respectively preferring these options. Reasons for choosing sugar-reduced dairy are weight loss or management, as well as maintaining good health to prevent diabetes or keep up fitness levels throughout the day.

DSM expects the growing concerns over added sugar to pave the way for sugar-reduced dairy all over the world. Understanding what drives consumers, provides insights for manufacturers launching products that offer no-sugar or reduced-sugared options.

DSM has an enzyme-based sugar reduction concept for dairy on offer. With the help of enzymes, more of the sweetness that is naturally present in dairy products can be enhanced, creating a preferred sweet taste with less or no added sugar. Furthermore, the company is working on a fermentative sweetener platform to bring flexible, reliable and sustainable stevia to the food and beverage industry.

Sugar in dairy graphic

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