Yogurt: health food or sugary snack?
Long hailed as a wellness-promoting health food, yogurt is most often considered a dietary choice that doctors 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.
In recent years, however, yogurt recipes have evolved to include more sugar, in some cases reaching levels that rival soft drinks or even candy. Today, 12% of the weight of a standard serving of yogurt is comprised of sugar, and many brands contain levels that are even higher.
At a time when promoting health and preserving wellbeing is a greater emphasis than ever – even the UN’s Sustainable Development Goals emphasize eating well for improved long-term health – consumers are taking extra care to reduce their sugar intake while retailers and regulators alike are working to offer lower-sugar options in markets across the world.
Producers aiming to keep pace with current trends will need to evolve their offerings accordingly and offer compelling alternatives that satisfy cravings in a healthier manner.
Chr. Hansen’s commitment to sustainability fuels efforts to promote healthy consumption
At Chr. Hansen, we aim to offer solutions that help companies rise to this challenge. Our SWEETY® Y-3, the newest generation of SWEETY® cultures that bolsters our portfolio of sugar reduction solutions that help dairy producers to balance their recipes and find their low-sugar sweet spot. Adding SWEETY® Y-3 to a yogurt recipe enables producers to use the Power of Good Bacteria™ to cut the sugar while keeping the great taste and texture consumers love – a solution inspired fundamentally by nature.
With Sweety®, producers can look forward to maintaining the level of sweetness their customers crave, all while reducing added sugar by up to 1g for every 100g of yogurt. The Sweety® culture works by consuming galactose from lactose, and then excreting glucose into the milk to enhance sweetness without upping sugar content. This next-generation Sweety® Y-3 culture is suitable for organic, non-artificial and VLOG labelling, and it builds on previous cultures in the range by offering thicker, more indulgent texture capabilities.
Newest sugar reduction product rounds out a robust, innovative portfolio with cutting-edge solutions to cutting sugar
SWEETY® Y-3 fits into our broader portfolio of solutions that reduce sugar content in fresh dairy while preserving delicious outcomes and authentic taste and texture. In addition to SWEETY®, this sugar reduction portfolio includes the following:
An enzyme designed to create lactose-free dairy products. Novel, highly pure lactase that splits lactose into the sweeter-tasting glucose and galactose. Beneficial cost in use for fermented fresh dairy application.
An organic-suitable enzyme designed to reduce lactose content in dairy products. It is a classic, well-established lactase that splits lactose into the sweeter-tasting glucose and galactose.