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Reformulation of fruit yoghurt by reducing the total sugar content and innovative membrane and fermentation processes

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: MRI-MF-08-322-1050 Reformulierung Fruchtjoghurt
Contract period: 01.12.2020 - 31.05.2023
Purpose of research: Applied research

Sugar-reduced foods are not only actively demanded by political decision-makers, but are also currently popular with consumers and have a significant influence on their purchasing decisions. Fruit yogurt is the most widely consumed milk mix product in Germany. An average fruit yogurt exhibits however, with a portion size of 150 g already approx. 25% of the maximum quantity of free sugars recommended by the WHO for an adult. In addition to its sweetening effect, however, sugar has numerous technological functions, e.g. with regard to rheological properties as well as color and storage stability, so that a significant reduction in sugar must be accompanied by a systematic compensation of any negative effects. In addition to the efforts to achieve a general reduction of added sugar, there is a growing interest in the reduction of sugars with potentially negative effects on nutritional physiology, in this case the native sugars lactose and fructose. While a reduction of added sugar can be achieved by a suitable recipe adjustment, the removal of natural sugars requires appropriate technological measures.
The aim of the AiF/FEI project 21344N is a comprehensive conception as well as systematic investigation and evaluation of measures for the reduction of added and native sugars while preserving the product-typical properties and sensory quality in the model system fruit yoghurt as far as possible. With the targeted, stepwise reduction, the total sugar content in fruit yoghurt is to be reduced from an average of 15 g/100 g to 6 - 9 g/100 g (corresponding to a reduction of 40 - 60%). The aim is to reduce the added sugar as well as the naturally present lactose (yoghurt) and fructose (fruit puree). Added sugars are to be reduced by reformulation, while the lactose and fructose contents are to be minimized by specific separation and fermentation processes in a preliminary stage of yogurt or fruit preparation production.

 

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Subjects

Framework programme

BMEL Frameworkprogramme 2008

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