NEWS IN BRIEF
Patented new culture helps fermented dairy brands deliver sweetness without so much added sugar, says Chr. Hansen
“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 for fresh dairy.
“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.”
A mild culture solution using Streptococcus thermophilus and Lactobacillus bulgaricus cultures. Sweety Y-1 “can convert the existing sugars in milk, using more of the lactose and yielding glucose – which provides a greater sweetness intensity. This means you can add less sugar and still get the same sweet-tasting product, resulting in a healthier product offering,” added the firm.
