Sweetness technology for sugar reduction

Background

Nourishing by nature is the core of FrieslandCampina’s activities, striving for better nutrition for the world, a good income for our farmers, now and in the future. One of our goals is to reduce the sugar content of our dairy products worldwide.

Description of the need

We are interested in evaluating new/novel technologies to reduce sugar content (or removing added sugar completely) and optimize sweetness, without losing taste or texture, while minimizing cost impact, preferably by implementing natural solutions. Typical product applications in scope are dairy based beverages, yoghurts, desserts, sweetened condensed milk, cream products and (instant) powders.

What we know already

We are aware of stevia, monk fruit and sweetness modulating flavour ingredients that enhance the sweet perception of foods.