Less sugar, more ice cream? US review explores ways to reduce sugar in dairy

A new report by North Carolina State University (NC State) and the US National Dairy Council (NDC) is reviewing the options available to the dairy industry to reduce sugar in dairy products. Published in the Journal of Dairy Science, the review focuses on reducing sugar in products such as ice cream, yogurt and flavored milk without sacrificing taste.

The dilemma of how to reduce sugar content without sacrificing flavor and negatively affecting product sales is challenging, as sugar plays an important role in dairy foods, not only in flavor, but also in texture, color and viscosity. Replacing sugar can have negative effects, making substitution inherently difficult, Food Ingredients First reports.