Sugar-reduced fermented dairy products

Date: 16.11.2021Source: Chr. Hansen


Chr. Hansen has launched its next-generation SWEETY culture, the latest addition to its sugar reduction portfolio for fresh dairy. SWEETY enables producers to maintain the enjoyable level of sweetness their customers love, all while reducing added sugar by up to 1g for every 100g of yogurt.


“At Chr. Hansen, we have made it our mission to develop natural products that help create a better world,” says Katarzyna McCall, Senior Commercial Development Manager in Chr. Hansen’s fresh dairy practice. “Given that a growing contingent of consumers are cutting sugar from their diets—but also prefer to steer clear of artificial sweeteners—we wanted to explore how the industry could satisfy the near-universal craving for a bit of sweetness while meeting emerging consumer preferences for all-natural options.”


“Our introduction of SWEETY Y-3 is our newest innovation within Chr. Hansen’s sugar reduction portfolio,” says McCall. “The SWEETY culture uses nature’s process of fermentation to cut the sugar and keep the sweetness. It works by converting lactose to glucose, naturally enhancing the sweetness perception in yogurt and enabling organic and VLOG labelling.” SWEETY Y-3 builds on the previous generation by offering thicker, more indulgent texture capabilities.


Chr. Hansen also offers NOLA Fit and Ha-Lactase, both of which use enzymatic activity to reduce lactose and optimize the natural sweetness in dairy. To avoid the use of added sugar to compensate for increased acidity during shelf life, Chr. Hansen offers its pH-stable YoFlex cultures, which create a mild base for optimized lactase performance.


Roland Sossna / IDM

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