Stonyfield Organic has announced plans to reduce the amount of sugar in its yogurt portfolio by a quarter during 2017.
The company has already launched a new formula that reduces the tartness and balances the sweetness of its yogurt, allowing for lower levels of sugar with no detriment to the taste.
The move follows more than two years of research, utilising Stonyfield’s extensive proprietary library of culture strains – the living organisms that convert pasteurised milk to yogurt during the fermentation process.
Stonyfield YoKids now features as much as 40% less sugar than other low-fat children’s yogurts, and the company also makes unsweetened versions of its Stonyfield YoBaby, Greek and core yogurt lines. It plans to reduce the amount of sugar in all of its yogurts by the end of this year.
Stonyfield mission director Nichole Cirillo said: “The commitment to reducing sugar across the product portfolio was born from Stonyfield’s mission to continually provide healthier food, both for our consumers and the planet. We are achieving a lower amount of added sugar in all Stonyfield yogurt without compromising taste or organic standards, and are working towards purchasing 25% less sugar as a company this year.”
By the end of autumn, Stonyfield Smooth & Creamy varieties in cups and quarts – as well as its low-fat smoothies – will have at least 25% less sugar than previous recipes.
Stonyfield chief marketing officer Linda Lee added: “Consumers want to limit the amount of added sugar in their diets, without sacrificing taste and the great benefits of yogurt like calcium, protein and added vitamin D. We’re accomplishing reductions across the portfolio through a committed team who’s finding a better way to deliver all of the nutrition and taste benefits of Stonyfield yogurts with less sugar.
“Stonyfield remains steadfast in our commitment to providing the very best yogurts, using sustainable practices, that consumers can feel good about feeding their entire family.”
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