Develop lower-sugar flavored milk

Develop lower-sugar flavored milk

Kids love flavored milk, and it packs a nutritional punch. But there's a hidden cost. It contributes disproportionately to added sugar in their diets.

Leverage the natural qualities of your raw dairy with enzymes to deliver lower-sugar, delicious flavored milk that kids – and parents – will love. 

Interested in developing low-sugar, high-fiber yogurt? Explore our solutions.

US consumers want less sugar

8 in 10

are interested in sugar reduction


believe sugar reduction in dairy is important


see sugar and carbs as most likely to cause weight gain

Low-sugar with all the sweetness kids love

Low-sugar with all the sweetness kids love

Our lactase enzymes convert lactose into two other sugars; glucose and galactose. The perceived sweetness of these sugars is substantially greater than lactose. That means you don't need to add as much sugar to develop flavored milks that kids will love. 

Use the sweetness calculator to estimate the potential sugar reduction in your flavored milk.

How much sugar reduction could you achieve? 

  • Milk

  • Amount of added sugar in your revised formula with Saphera®


    Total sugar in your revised formula with Saphera®


    Your result


    Sugar compared to original


    Total sugar reduction


    Added sugar reduction

    Relative sweetness

    Sugar comes in many forms — a refined ingredient like table sugar, a natural component of milk like lactose, or the natural building blocks of these sugars such as glucose, fructose and galactose. Each type of sugar brings different relative sweetness, and that's one reason why different foods taste more or less sweet to us.  

    For food and beverage producers, taking sweetness into account is especially important when reformulating products. Lactose, for instance, is not particularly sweet on its own. But, when broken down with the lactase Saphera into glucose and galactose, the resulting sugars become almost 50% sweeter.

    Relative sweetness of different sugars in relation to sucrose

    • Lactose 39
    • Sucrose 100
    • D-Galactose 63
    • Glucose 69