With growing evidence linking high sugar intake to chronic health issues, the dairy industry is working to reduce sugar in its products. According to 2024 Innova Market Insights, “sugar free” and “no added sugar” claims in dairy grew by 11% and 7%, respectively, from 2021 to 2023.

The Dairy Management Inc. (DMI) Product Development and Research Team has supported industry methods to reduce sugar, which include:

• Direct reduction
• Substituting with lower-calorie sweeteners
• Using non-nutritive high-intensity sweeteners
• Applying processing technology
• Leveraging food science and sensory principles

Milk contains lactose, a naturally occurring sugar that is broken down into glucose and galactose during lactose-free milk production, making it taste sweeter as evidenced in products such as Lactaid.

Our team has been instrumental in advancing technologies such as ultra-filtration (used in products such as fairlife), which can reduce lactose in milk to varying levels, thus offering products that taste like regular milk but with half the sugar.

Flavored milks, such as chocolate, provide essential nutrients and are more widely consumed by children, especially in schools. However, the added sugar content in chocolate milk has raised concerns. DMI has led research initiatives aimed at cutting back added sugars in school chocolate milk, achieving an impressive 30% reduction in added sugar through lactose hydrolysis and other sweetener strategies. This work has resulted in chocolate milk with an average of 7.4 grams of added sugar per serving, meeting nutritional goals and taste preferences.

Consumers increasingly prefer dairy products that are naturally sweetened, driving innovation in non-nutritive sweeteners like monk fruit, stevia, and newer options, including allulose and tagatose. DMI has supported research into allulose, which mimics the taste and texture of sucrose but with fewer calories.

Studies funded by DMI have shown that vanilla yogurt sweetened with allulose performs similarly to sucrose-based products, boosting consumer satisfaction. DMI’s involvement in the development of tagatose, a low-calorie sweetener, has helped expand the use in reduced-sugar dairy applications such as frozen desserts and protein bars.

DMI has also been driving advancements in lactose hydrolysis and ultra-filtration to help reduce sugar while maintaining the sensory qualities that consumers expect from dairy products. By leveraging these technologies, DMI ensures that reduced-sugar dairy products retain the desired mouthfeel and flavor, crucial for repeat consumer purchases.

Through ongoing research, innovation, and collaboration with the broader industry, DMI is at the forefront of creating reduced-sugar dairy products that meet the growing demand for healthier, better-tasting options.

To learn more about your national dairy checkoff, visit www.dairycheckoff.com, or to reach us directly, send an email.