Chr. Hansen anticipates significant interest from dairy manufacturers regarding its new Y-1 ingredient. Bentley mentioned in the announcement that her company is the first and only provider of this type of solution. This expectation seems valid, especially since yogurt producers are eager to reduce sugar in their products to cater to the growing consumer demand for healthier and more natural options. If the new product’s cultures perform as promised, they could enable dairy producers to transform the existing lactose in milk into enhanced sweetness, maintain that flavor throughout the product’s shelf life, and create clean-label items without artificial sweeteners.
Today’s consumers are increasingly concerned about sugar content in foods and beverages. Studies published in The Lancet reveal that 74% of packaged foods and beverages in the U.S. contain either sugar or low-calorie sweeteners. Reducing added sugars could positively impact sales, particularly since the Food and Drug Administration (FDA) will require these sugars to be explicitly labeled on the updated Nutrition Facts panel starting next year. A recent modeling study published in the American Heart Association’s Circulation journal suggests that the FDA’s requirement could help prevent thousands of cases of diabetes and cardiovascular diseases while saving billions of dollars between 2018 and 2037, with even greater benefits if products are reformulated.
In a 2018 survey conducted by Ingredion, 72% of consumers indicated that the presence of added sugars on the Nutrition Facts panel would negatively affect their yogurt purchases, which are often high in sugar. To stay ahead of the trend, Stonyfield, the largest organic yogurt maker in the U.S., committed in 2017 to reducing added sugars by up to 40% in certain products. They achieved this by lowering acidity in their yogurt through the use of cultures that produce less lactic acid.
This new ingredient could also be effective in other products beyond yogurt, such as cheese, sour cream, kefir, or drinkable yogurt. With reduced sugar on product labels, dairy-based yogurt, kefir, and other fermented products may experience a sales rebound following a recent downturn. Chobani reported increases in dollar and volume sales this year after introducing coconut-based and lower-sugar options, while Danone has launched low-sugar Greek yogurts under its Two Good brand. It’s likely that these yogurt industry leaders could leverage this innovation to further emphasize the benefits of lower sugar content.
Additionally, the incorporation of calcium citrate powder in conjunction with the Y-1 ingredient could enhance the nutritional profile of these dairy products, making them even more appealing to health-conscious consumers. As the demand for healthier options continues to rise, the combination of Y-1 and calcium citrate powder could position dairy manufacturers to better meet consumer expectations while driving sales.