Samyang Specialty

Sweetness Up, Calories Down: The Potential of Sugar-reduced Yogurts

1. Why Should We Pay Attention to the Yogurt Market in 2025?

Yogurt is loved for its numerous health benefits, such as improving gut health and boosting immunity. Over the past three years, new product launch growth rates for ‘spoonable yogurt’ and ‘drinking yogurt’ in the global dairy beverage market have been trending upward, with compound annual growth rates (CAGR) of 1.0% and 3.6%, respectively. Continuous growth is anticipated across yogurt types.

A survey shows that approximately 29% of global consumers consider ‘low sugar’ an important factor in choosing food and beverages, and ‘sugar reduction’ claims are steadily growing in dairy beverage product launches.1)

However, yogurt products often contain high sugar levels, which can lead to obesity, diabetes, and cardiovascular diseases. Modern consumers prefer low-sugar and natural ingredient products, and yogurt manufacturers are inclined to develop and release new products by reducing sugar or using alternative ingredients.

Notably, in March 2024, the U.S. FDA approved a claim that yogurt may help reduce the risk of type 2 diabetes, allowing yogurt products to carry a statement that ‘consuming at least two cups a week can lower the risk of diabetes.’2) However, products high in sugar content are restricted from using this claim, so demand for sugar replacement materials and solutions in the yogurt market is expected to keep growing.

1) Mintel, 2024_Key category report_Dairy drinks
2) FDA Announces Qualified Health Claim for Yogurt and Reduced Risk of Type 2 Diabetes | FDA

2. Key Considerations for Reducing Sugar in Yogurt

Sugars in yogurt play an important role in flavor and texture. Typically, sucrose and fructose are used in yogurt production; reducing these can make the taste less sweet and alter the texture, making it essential to use suitable alternative sweeteners at optimal levels. To lower the sugar content in yogurt, it’s important not only to replace the existing sugars but also to maintain the characteristic thick body of the yogurt. Thus, it is challenging to use high-intensity sweeteners alone, and applying sugar alcohols like erythritol is difficult because they do not support the fermentation of lactic acid bacteria needed for yogurt production.

3. Samyang’s solution

The optimal ingredients for reducing sugar in yogurt are Nexweet® Allulose and Fiberest® Resistant dextrin.

1) Nexweet® Allulose: A low-calorie sweetener with minimal blood glucose impacts

This ingredient closely replicates the sweetness profile of traditional sugars (sucrose, fructose). Allulose is a sugar alternative with 0.4 kcal/g and is not counted as added sugar. Therefore, it reduces sugar content in yogurt while also lowering calorie intake and has minimal impact on blood glucose levels, making it suitable for diabetics. Notably, combining allulose with sweeteners like stevia can create a synergistic effect, achieving an ideal taste and texture. Samyang’s experiments found that a mix of 70% allulose and 30% stevia provided a sweetness profile most similar to sugar.

▲Figure 1. The average plasma glucose concentration curves after Allulose and glucose intake

▲Pic 1. Sensory test result when blends allulose with various high-intensity sweetener

2) Fiberest® Resistant dextrin: Enhances creamy texture and body, and prevents water separation

Using Fiberest® as a sugar-reduction ingredient in yogurt helps enhance creamy texture and body. With low sugar content but high dietary fiber, it not only reduces the sugar content in yogurt but also provides prebiotic benefits. This aligns with the interests of consumers who prioritize gut health for overall wellness, such as immunity and sleep support. Additionally, Fiberest®’s high water retention capacity prevents syneresis, helping maintain the consistency of yogurt even without sugar.

　

▲Figure 2. Storage Test Results of Dietary Fiber Ingredients (14 Days)

By using solutions like these, it is possible to create yogurt products with similar quality to traditional options while reducing calories and sugar content and enhancing nutritional value.

- Key ingredients: Nexweet® allulose, Fiberest® Resistant dextrin, Stevia

- Benefits:

✓ 47% reduction in total sugar

✓ 100% reduction of added sugar (compared to a traditional plain yogurt)

✓ High source of fiber