Groundbreaking 'sweet' culture reduces added sugar in fermented dairy products

摘要

Chr. Hansen launches Sweety® Y-1: The first culture in the world allowing dairy manufacturers to create naturally sweeter products while reducing added sugar Health organizations, governments and retailers are setting objectives to reduce sugar in foods while consumers are increasingly focusing on sugar content, looking for healthy and natural products that taste great. This means dairy manufacturers are experiencing pressure to reduce added sugar in their products, especially in yogurt. "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 Jessica Bentley, Commercial Development Manager, Fresh Dairy at Chr. Hansen.