Dairy industry aids sugar reduction in Germany

The German Milk Industry Association (MIV) has been an active partner in the sugar reduction strategy of the federal government since the beginning. The results report version 2.0 for product monitoring from the Max Rubner Institute (MRI) shows that companies in the dairy industry have voluntarily reduced sugar in their products.

In the period from 2016 to 2019, the dairy industry significantly reduced the sugar and energy content of yogurt and quark preparations. The MRI reports that yogurt has 20% less sugar and quarks about 18% less. The energy content of yogurt for children was reduced by 22%, and in quark for children, it decreased by 9%. In addition, the sugar content of yogurt and quark preparations for children is below the respective category for adults.

The median of the market-relevant yogurt preparations for children has the lowest sugar content of all market-relevant yogurt preparations. Most of the market-relevant quark preparations for children also have less sugar on average than fruit quarks for adults.

The dairy industry is therefore well on the way to implementing its reduction and innovation strategy. The MIV industry contribution, according to which the dairy industry aims to reduce the total sugar content by 15% in the median for sweetened dairy products with a child-like appearance, is even exceeded by the dairies in the case of yogurt and quark preparations.

“This extraordinarily positive development extends the variety of healthy and tasty dairy products as part of a balanced diet on the food retail shelf,” said Gisela Runge, executive scientific director at the MIV.

Related content

Leave a reply

Dairy Industries International