Yoplait has said that it will reduce the amount of sugar in Petits Filous by 17%, as part of a ‘significant’ reformulation that will also see the amount of vitamin D increased to 50% of the reference intake.
The move will see sugar levels reduced to 9.9g per 100g – well below the average for flavoured yogurts, Yoplait said, meaning one serving of Petits Filous would now contain 9.3g of sugar and one serving of Petits Filous big pot will contain 8.4g of sugar.
The recipe changes apply across Petits Filous fromage frais small and big pots and will be introduced by the end of November. Further decreases are planned across the portfolio, including the Frubes product line, Yoplait said.
The reformulation follows the launch earlier this year of My First Petits Filous – a low-sugar, vanilla-flavoured fromage frais tailored for babies from six months. With 4.5g of sugar per portion, it is billed as the lowest-sugar flavoured fromage frais on the market.
Yoplait marketing director Richard Williams said: “For the past decade we have been gradually lowering the sugar levels in our products to allow consumers to become accustomed to a less sweet taste. With the latest recipe formulation, we have been able to go even further with improving the nutrient profile of Petits Filous, by reducing sugar, and increasing the levels of vitamin D from 25% to 50% NRV.
“However, we know our work is not yet done, and we are continuing to work hard to explore further ways to reduce sugar even more; whilst at the same time ensuring our products not only taste great but also maintain our goodness guarantee of using 100% naturally sourced ingredients and no artificial sweeteners.
“Dairy products are an important source of protein and calcium for children and by adding vitamin D to our core range we are helping to build strong bones and reduce vitamin D deficiencies, which are more prevalent in kids today.
“It is only by being part of the solution and improving our products that we will continue to enjoy the trust we have established with generations of mums and children over the last 30 years.”
Tim Rycroft, corporate affairs director for the Food and Drink Federation, added: “Reformulation is an important and effective tool which food and drink producers are using to help their customers towards balanced diets. For many years now, food and drink manufacturers have been removing salt, fat and sugar from recipes while ensuring that consumers continue to love the taste of their favourite products. Getting reformulation right is often costly and time-consuming but our industry is committed to doing the right thing.”
© FoodBev Media Ltd 2017