More than half of all Germans are overweight, and almost a third require medical attention. The situation is so alarming, that politicians and the food industry have responded with a National Strategy to reduce sugar, fats and salt in food. By 2025, children’s breakfast cereals are supposed to have 20 percent less sugar; soft drinks, 15 percent less; and children’s yoghurt, 10 percent less. And those are just the first steps.
So how does DMK plan to change its products now and in the future? How can Germany’s largest dairy cooperative meet the call from government and retailers to come up with a new set of nutritional substances, technologies and business models?
Sweet But Different
Consumers are more health conscious than ever. Supermarket chains like REWE are advertising new sugar- reduced assortments that include many DMK products: MILRAM Buttermilk, Grieß Dessert or Dessert Sauce are just a few examples. “A committed, healthy approach to nutrition has moved from niche to mainstream,’’ says DMK Innovation Manager Elaine Seidler. “As a modern producer of food, we have to factor that into our product development plans.’’
The big challenge is to reduce sugar or provide alternatives in a way that doesn’t turn off consumers. Less sugar means also less taste. Fruit-based products, for example, could end up tasting less fruity.
That’s why DMK is proceeding decisively, but cautiously in new product development: “We are reducing sugar in our products in stages so consumers get used to having less,’’ explains Matthias Rensch, COO Marke. “The breakdown of lactose offers a possibility to leverage the natural sweetness of milk sugar. We have ruled out the use of sweeteners and sweetener- based aromas in our branded products,’’ adds Marina Schomacker, a department manager in research and development.
Three Stages to the Finish Line
That is the reason DMK launched the innovation initiative “Sugar Reduction and Alternatives,’’ which includes several elements. In the first stage, sugar content of existing products is successively reduced. New products are being developed with no or reduced sugar or alternatives. One example is Kalder Coffee (Kaffee), which was brought to market without added sugar and sweeteners. Also, the Buttermilk of the Year, the new Fine Quark Crème, Skyr Drinks and Food Services Skyr Dessert are already made with reduced sugar.
In the third leg of the initiative, the CoE (Center of Excellence) has identified innovation potential in next-generation natural sugar alternatives and related technologies and has developed a road map with short-, mid- and long-term options. “We are also on the ball closely following market developments, potential partnerships and new innovations that are not yet approved for use or are still in development,’’ says Elaine Seidler.
Honey
Composed mostly of fructose and dextrose. Sucrose is not present at all or only in small quantities in many honeys.
Agave
The juice of the Central American cactus is collected and water content is reduced through cooking to about 25 percent. A thick juice is the result, composed mostly of fructose with an energy content of about 304 kilocalories per 100 grams.
Xylit
The sugar alcohol xylit has almost the same sweetening power of household sugar, but only about half the calories. It inhibits the bacteria growth that cause cavities and only slightly raises blood sugar levels.
Erythrit
Occurs in cheeses and some fruits, is easily digested, and absorbed up to 90 percent through the stomach and small intestine and discharged through the kidneys, and thus not metabolized.
