Müller is set to reduce sugar in its Corner yogurt range by up to 9 percent, with the discovery of a new yogurt culture. The range will also get a creamier texture as a result, the company claimed.
Müller said it created a less sour tasting yogurt by combining two specific yogurt strains, which means less sugar is required to be added to create a better taste.
Having already reduced total sugar by 13.5 percent, equalling 1759 tonnes, the new mild recipe could allow Müller to reduce sugar in its Müller Corner range by 9 percent. At the same time, the dairy company is also removing all added sugar from its core Müllerlight range, reducing the total sugar content by up to 28 percent.
“From industry leading sugar reformulation to helping children to become more active, we’re extremely passionate about empowering people to live more healthy lifestyles,” said Michael Inpong, chief marketing officer at Müller.
Müller said it has worked for the last 18 months to develop the new culture and the new recipes, which will be available from May 2019. The thicker texture and creamier taste have also got appreciation during consumer testing, it added.
The research is supported by Müller’s £100 million investment to innovate, develop, manufacture and market a new generation of yogurt and desserts products.