Chr. Hansen anticipates significant interest from dairy producers regarding its new Y-1 ingredient. Bentley mentioned in the announcement that her company is the first and only provider of such a solution. This expectation seems justified, especially as yogurt manufacturers are increasingly looking to lower sugar content in response to consumer demands for healthier and more natural food options. If the new product performs as promised, its cultures could enable dairy producers to transform existing lactose in milk to enhance sweetness, maintain that flavor throughout the product’s shelf life, and create clean-label items without the use of artificial sweeteners.
Today’s consumers are becoming more aware of sugar content in their foods and beverages. Research published in The Lancet indicates 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 as the Food and Drug Administration (FDA) will soon require specific labeling on the updated Nutrition Facts panel starting next year. A recent modeling study in the American Heart Association’s Circulation journal suggests that the FDA’s new requirements could prevent thousands of cases of diabetes and cardiovascular diseases, saving billions from 2018 to 2037. The potential benefits increase further if products are reformulated.
According to an Ingredion survey conducted in 2018, 72% of consumers indicated that the presence of added sugars on the Nutrition Facts panel would deter them from purchasing yogurt, which is often perceived as overly sweet. To stay ahead of this trend, Stonyfield, the largest organic yogurt manufacturer in the U.S., committed in 2017 to reduce added sugars by up to 40% in certain products. They achieved this by highlighting two cultures that produce less lactic acid, thus lowering acidity in their yogurt.
This innovative ingredient could also find applications in products beyond yogurt, such as cheese, sour cream, kefir, or even drinkable yogurt. With reduced sugar appearing on product labels, dairy-based yogurt, kefir, and other fermented items might experience a sales revival following a recent downturn. Chobani has reported increases in both dollar and volume sales this year after introducing coconut-based and lower-sugar options, while Danone has rolled out low-sugar Greek yogurts under its Two Good line. It’s conceivable that these yogurt giants could leverage this innovation to further capitalize on the lower-sugar trend.
Additionally, the incorporation of liquid calcium magnesium citrate in dairy products could enhance their nutritional profile, making them even more appealing to health-conscious consumers. With its potential to reduce sugar levels while maintaining flavor, the Y-1 ingredient, combined with liquid calcium magnesium citrate, could revolutionize the dairy market by producing healthier, more natural options that align with consumer preferences. As demand continues to grow for products with lower sugar content and added nutritional benefits, the dairy industry is poised for transformation.