Chr. Hansen launches dairy culture to reduce added sugar

15 May 2019

Chr. Hansen has launched Sweety Y-1, which it claims is the first culture in the world to allow 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, the company notes. This, it says, means dairy manufacturers are experiencing pressure to reduce added sugar in their products, especially in yogurt.

Chr. Hansen launches dairy culture to reduce added sugar

“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,” said Jessica Bentley, commercial development manager, Fresh Dairy at Chr. Hansen.

Sweety Y-1 is described as an innovative culture solution allowing the natural creation of sweetness by unlocking milk’s own resource – lactose.

“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,” said Kim Soerensen, senior principal scientist in strains, Bacterial Physiology at Chr. Hansen.

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 sugar can be added yet still get the same sweet-tasting product, resulting in a healthier product offering.

“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,” Bentley said.

“At Chr. Hansen, we are dedicated to improving food and health – not only for this generation but for the generations to come. To do this, we are actively contributing to the UN Global Goals, including goal number three: Good health and well-being. Sweety Y-1 fits this agenda perfectly by using nature’s own resources to provide good tasting fermented dairy products with less sugar added, enhancing a healthy lifestyle,” Bentley said.

Related tags

Dairy

Related news

Danone gives access to 1,600 strains

Danone gives access to 1,600 strains

13 May 2019

Celebrating 100 years since the creation of its first yogurt, Danone has announced it will open its collection of 1,800 strains for research purposes.

Read more 
Arla launches whey protein hydrolysate for sparkling waters

Arla launches whey protein hydrolysate for sparkling waters

2 May 2019

Arla Foods Ingredients is launching Lacprodan HYDRO.Clear. The 100% whey protein hydrolysate solution has been specially developed for formulating sparkling protein waters.

Read more 
Saputo acquires Australian cheese maker

Saputo acquires Australian cheese maker

29 Apr 2019

Canadian dairy company Saputo is to acquire the specialty cheese business of Australia’s Lion-Dairy & Drinks

Read more 
Danone on track, reaffirms 2019 guidance

Danone on track, reaffirms 2019 guidance

24 Apr 2019

Danone has announced that its first quarter was in line with expectations; guidance was reaffirmed for 2019.

Read more 
EFSA pronounces on whey basic protein isolate

EFSA pronounces on whey basic protein isolate

15 Apr 2019

In 2018, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) concluded that whey basic protein isolate obtained by ion exchange chromatography from skimmed cow's milk is safe for human consumption.

Read more 
Chr. Hansen launches new cheese coagulant

Chr. Hansen launches new cheese coagulant

8 Apr 2019

Chr. Hansen has launched CHY-MAX Supreme which it claims is the most precise and innovative coagulant on the market with superior functionality for modern cheesemakers.

Read more 
DFA announces new accelerator cohort

DFA announces new accelerator cohort

8 Apr 2019

Dairy Farmers of America (DFA), a national cooperative owned by family farmers, has announced the companies participating in the 2019 DFA Accelerator program.

Read more 
Arla shares details of quality processes

Arla shares details of quality processes

26 Mar 2019

Arla Foods Ingredients has revealed details of its quality and food safety processes. The initiative is part of a new campaign to demonstrate what the company says are the ultra-high standards behind its range of whey protein solutions.

Read more 
Fonterra returns to profit, sheds assets

Fonterra returns to profit, sheds assets

25 Mar 2019

Fonterra has returned to profitability with a Net Profit After Tax of NZ$80 million, but normalised EBIT was down 29% on the same period last year to $323 million.

Read more 
Frutarom buys 70% of ice cream ingredients manufacturer

Frutarom buys 70% of ice cream ingredients manufacturer

19 Mar 2019

IFF’s Frutarom division has completed the acquisition of a 70% stake in Leagel, a family-owned company based in San Marino, Italy that produces ice cream and gelato ingredients.

Read more