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Maxilact® unlocks sweetness already present in the dairy matrix through lactose hydrolysis, creating more space to manage added sugar and the final sensory target.
News
October 15, 2026
Rethinking dairy sugar reduction means moving beyond ingredient substitution. The opportunity is to design sweetness end-to-end, across lactose hydrolysis, cultures, fermentation, flavor, sweetener systems, taste modulation, masking and mouthfeel.
Consumers increasingly expect more from dairy: less sugar, more protein, simpler labels, digestive benefits and strong nutritional value. Yet taste, creaminess and indulgence remain non-negotiable.
This makes sugar reduction in dairy fundamentally different from a simple sweetener substitution. Sugar influences much more than sweetness. It helps balance acidity and bitterness, supports flavor expression, contributes to body and mouthfeel, and shapes the complete sensory experience from the first spoonful or sip to the finish.
When sugar is reduced, these effects change together. A yogurt may taste sharper. A flavored milk may feel thinner. A high-protein drink may expose bitterness or astringency. A frozen dessert may lose body and indulgence. Solving sweetness alone is therefore not enough.
One of the biggest opportunities in dairy sugar reduction is to stop treating sweetness as something that simply needs to be replaced after sugar is removed. Sweetness can be created, shaped, protected and optimized throughout product development, beginning with the dairy matrix itself.
Lactose is a clear example. Lactose is relatively low in sweetness. When lactase hydrolyzes it into glucose and galactose, the resulting sugars are perceived as sweeter. Lactase can therefore do more than enable lactose-free positioning. It can unlock sweetness already present in milk, creating more room to reduce added sugar and potentially reducing the amount of additional sweetness that needs to be introduced.
With Maxilact® lactases, dairy developers can connect lactose management with sugar-reduction objectives while maintaining a clean taste profile. This changes the formulation logic: first understand what the dairy system itself can deliver, then apply only the additional tools needed to reach the target.
In fermented dairy, culture selection can be an important part of the sugar-reduction strategy. Delvo® Fresh cultures, including Pioneer cultures, shape fermentation performance and flavor, acidification, texture, mouthfeel and performance over shelf life. These effects influence how sweetness is perceived and how much added sugar is needed to create a balanced yogurt or fermented milk product.
A sharper or more acidic fermented base generally leaves less room for sugar reduction because sweetness is often needed to balance sourness. Where the product brief calls for a milder profile, the right culture route can help manage acidity and create a more rounded sensory foundation. Culture-driven texture and mouthfeel can also support creaminess and indulgence as sugar is reduced.
This is why cultures, lactase and taste solutions should not be evaluated as independent additions. In yogurt, Maxilact® changes the sugar profile and sweetness potential of the milk, while Delvo® Fresh Pioneer cultures shape fermentation, acidity, flavor and texture. Designed together, these upstream choices create a stronger sensory foundation for the taste tools needed against the final reduction target.
A successful dairy sugar-reduction strategy does not require every technology in every formulation. It starts with core solutions that directly influence sugar-reduction performance, supported by cultures, flavor tonalities and texturizing solutions that help protect the complete product experience. The broader dsm-firmenich portfolio can then unlock additional opportunities for health, nutrition and product differentiation.
Maxilact® unlocks sweetness already present in the dairy matrix through lactose hydrolysis, creating more space to manage added sugar and the final sensory target.
Delvo® Fresh cultures shape fermentation, acidity, flavor, texture and mouthfeel. Where appropriate, a milder culture route can create a more balanced base that requires less sweetness compensation.
TasteGEM® high-performance flavor solutions help restore the broader taste and flavor balance affected by moderate sugar reduction, helping dairy products remain full, recognizable and enjoyable.
For deeper reduction or full replacement targets, TastePRINT® sweetener systems can build the required sweetness profile across natural, artificial and hybrid options while balancing taste, label, cost and application performance.
ModulaSENSE® provides precision taste optimization and masking where the formulation needs targeted correction. It can help manage bitterness, sourness, astringency, protein-related off-notes, mouthfeel and sweetness timing, including onset, peak and linger.
Consider a reduced-sugar flavored yogurt. Maxilact® can first unlock sweetness through lactose hydrolysis. Delvo® Fresh Pioneer cultures can then shape fermentation, acidity, flavor development and texture, with a milder culture route creating more space for sweetness management where appropriate. TasteGEM® can help restore the broader taste and flavor balance affected by moderate sugar reduction. If a deeper reduction is required, TastePRINT® can provide the appropriate sweetener system. ModulaSENSE® can then mask off-notes and refine bitterness, sourness, astringency, mouthfeel or the temporal sweetness profile.
The sequence is not fixed, and the optimal combination will vary by product, process and market. But the principle is consistent: decisions made upstream affect the performance required downstream. The more sweetness and balance that can be created within the dairy system itself, the less corrective work is needed later. Application and process knowledge are essential to translate these connected technologies into products that perform consistently through processing and shelf life, while delivering the intended consumer experience.
There is no universal sugar-reduction formula for dairy. Each application has its own technical and sensory challenges.
In flavored milk, Maxilact® can create natural sweetness, while flavor solutions and sweetness modulation help maintain familiar dairy and flavor character.
In spoonable and drinkable yogurt, Delvo® Fresh culture selection, Maxilact® performance, acidity management, fruit preparation, texture and taste design must be developed as one connected system.
In high-protein dairy, reduced sugar can expose protein-related bitterness, astringency and off-notes, increasing the importance of masking and sensory optimization.
In ice cream and frozen desserts, sugar reduction affects sweetness, body and freezing behavior, so the solution must protect both taste and physical performance.
In no-added-sweetener concepts, the interaction between lactose hydrolysis, fermentation, flavor design and sweetness perception becomes central to consumer acceptance.
At dsm-firmenich, our core dairy sugar-reduction solutions bring together Maxilact® lactases, TasteGEM® high-performance flavor solutions, TastePRINT® sweetener systems and ModulaSENSE® taste optimization and masking. Delvo® Fresh cultures, flavor tonalities and texturizing solutions strengthen this foundation by shaping fermentation, acidity, flavor, texture and mouthfeel. Beyond sugar reduction, the broader dsm-firmenich portfolio can unlock additional value through health, nutrition and product differentiation. Hydrocolloids such as Gellaneer® gellan gum and pectin can support stability, syneresis control, texture and mouthfeel, while tailored premix blends can efficiently integrate nutrients to support differentiated health and nutrition propositions. Together, these capabilities allow us to design sweetness management end-to-end, from lactose hydrolysis and fermentation to flavor restoration, deep sugar reduction, off-note management, mouthfeel and the final temporal sweetness experience.
The future of dairy sugar reduction will not be defined by the sweetener selected at the end of formulation, or by whether a sweetener is needed at all. It will be defined by how effectively sweetness is created, shaped, protected and optimized across the entire dairy system.
Because the goal is not merely to remove sugar. It is to preserve everything consumers love about dairy while creating products better aligned with modern expectations for health, nutrition and indulgence.