New Lactic Acid Bacteria Create Natural Sweetness in Yogurt

Sep 16, 2022

By Charlotte Aagaard Knudsen

Researchers at DTU have developed a yogurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness in yogurt with less added sugar.

Yogurt without added sugar is a relatively sour experience. Often fruit or berries are added to improve taste, and sugar or sweeteners are added to increase sweetness. However, consumers are increasingly demanding natural foods with less added sugar.

To meet this demand researchers from DTU National Food Institute have developed a new and natural way to cleave the milk sugar, which relies on safe lactic acid bacteria. The developed lactic acid bacteria create natural sweetness in the yogurt, thus reducing the need for added sugar.

Lactic acid bacteria with lactase can break down milk sugar

Yogurt is fermented milk, and milk naturally contains around 50 grams sugar (lactose) per liter. Milk sugar is characterized by its low sweetness, but by breaking down lactose with enzymes, more sweet sugars (glucose and galactose) are released. By breaking down 70% of the lactose in milk, the sweetness can be increased what corresponds to 20 grams per liter of regular sugar.

Commercially available lactase enzymes currently used for breaking down lactose in milk products, are made using microorganisms, which involves, a tedious and costly purification process. Furthermore, transportation from the manufacturer site to the dairy adds to the costs.

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Video: Food Inflation and Pork Demand - Dr. Sylvain Charlebois

In this episode of The Swine it Podcast Show Canada, Dr. Sylvain Charlebois, Professor and Director of the Agri-Food Analytics Lab at Dalhousie University, discusses how food inflation is reshaping Canadian protein demand. He explains why pork remains competitively priced, consumer behavior, and why transparency, AI-assisted shopping, and protein demand will matter in the years ahead. Listen now on all major platforms!

"The potential of pork is there. We just need to see the product assume that role and take it away because all the elements are there."

Meet the guest: Dr. Sylvain Charlebois is a Professor in Dalhousie University's Faculty of Management and Director of the Agri-Food Analytics Lab. His research focuses on food distribution, food policy, food safety, food security, and traceability. Dr. Charlebois has written four books and more than 500 peer-reviewed and scientific articles. He holds a BComm from the Royal Military College, an MBA from UQAM, and a DBA from the University of Sherbrooke. Learn more from Dr. Sylvain Charlebois on The Swine it Podcast Show Canada, available on all major platforms.