Sugar Reduction

Sugar reduction and clean label are two of the most common requests from dairy manufacturers who seek help with product reformulation.  Pic: DuPont

Five ways to naturally better yogurt

By Jim Cornall

Sugar reduction and clean label remain popular trends in the yogurt category. Five parameters hold the key to solving most of the quality challenges, according to DuPont Nutrition & Biosciences.

Dairy Dialog 103: Firmenich, Novozymes, VTT, ADM. Pic: Firmenich; Getty Images/Sayan_Moongklang; Getty Images/AtnoYdur

Dairy Dialog podcast 103: Firmenich, Novozymes, VTT, ADM

By Jim Cornall

This week we again feature three interviews, with Muhammad Saad Qureshi, senior scientist, sustainable fuels/circular economy at the VTT Technical Research Centre of Finland Ltd.; Ana Ferrell, vice president global marketing, ADM; and Frederik Mejlby,...

The technology brings natural taste performance in dairy products, enabling up to 50% sugar reduction in yogurt and other dairy products without the use of sweeteners. Pic: Firmenich

Firmenich and Novozymes partner on sugar reduction

By Jim Cornall

Firmenich, the world’s largest privately-owned perfume and taste company, and Danish biological solution leader Novozymes, have launched their new, jointly-developed natural sugar reduction solution: TasteGEM SWL with Saphera lactase.

Authors of a US study on sugar reduction say substitution of sugar using non-nutritive sweeteners has been the most successful approach to date. Pic: ©Getty Images/ia_64

UK yogurt study finds high sugar content

By Jim Cornall

A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.

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