Müller has announced that it will reduce the sugar in its Müller Corner range by introducing a ‘newly-discovered’ combination of two yogurt strains to create a new yogurt culture.
After carrying out tests which involved over 13,000 strains, Müller found that the combination of the two strains form the Streptococcus thermophilus and Lactobacillus bulgaricus species created a less sour tasting yogurt, meaning less sugar is required to create a better taste.
Müller claims that the new strain could allow the company to reduce sugar content in its Müller Corner range by 9%, and the company will also remove all added sugar from its core Müllerlight range, reducing the total sugar content by up to 28%.
The introduction of the strain forms part of the company’s £100 million investment programme, which aims to develop “a new generation of yogurt and dessert products” over the next three years to keep pace with changing consumer demands.
As part of this strategy, Müller launched a new range of quark yogurts and lactose-free yogurts, a new range of Greek-style yogurts, and the launch of a new reformulated recipe for its Müllerlight Fruitopolis yogurt range so that the range has 0% added sugar.
Michael Inpong, chief marketing officer at Müller said: “From industry-leading sugar reformulation to helping children to become more active, we’re extremely passionate about empowering people to live more healthy lifestyles.
“So as the UK’s favourite yogurt brand, the challenge we faced was how to reduce sugar, without ever compromising on taste.
“By changing the culture we use to make our yogurt we’ve created something completely unique.
“Not only does the new Corner yogurt recipe have a thicker and creamier texture, but it has less sugar. It’s backed by our consumer sampling, and we’re very excited to bring this new recipe to market.”
© FoodBev Media Ltd 2018