‘Sweet’ culture reduces added sugar in fermented dairy products
Sugar reduction strategies are multifold, and here’s news of a development for the dairy industry to reduce added sugar in yoghurt.
Sweety Y-1 is an innovative culture solution from Chr Hansen allowing the natural creation of sweetness by unlocking milk’s own resource – lactose.
“Dairy manufacturers often add sugar to their products to compensate for the taste of post acidification, finding the right balance between sweet and sour. With our new patented culture, post acidification is very low, which reduces the need for added sugar,” says a Chr Hansen spokesman.
“Using what is naturally available in milk and applying our expertise in culture application, we have developed a culture that will enable a sweeter taste than other cultures can.”
Sweety Y-1 is a culture solution using Streptococcus thermophilus and Lactobacillus bulgaricus cultures. It can convert the existing sugars in milk, using more of the lactose and yielding glucose – which provides a greater sweetness intensity. This means less added sugar but still the same sweet-tasting product, resulting in a healthier product offering.
“With Sweety Y-1, Chr Hansen brings a groundbreaking innovation to the dairy market,” says the spokesman.
“The culture enables manufacturers to meet modern market trends and consumer demands for healthy food and clean labels by reducing added sugar without compromising the good taste of the product.
“Sweety Y-1 is a mild culture with superior pH stability. This enables dairy manufacturers to create products that maintain sweetness throughout shelf life. As the first and only company to launch such a solution, we expect a lot of interest and are excited to engage with our customers.”
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