Understanding sugar’s role in the dairy experience
Explore how sugar influences sweetness, flavor balance, body, texture, and indulgence across dairy applications.
November 3 | 1:00 p.m. EST
Create lower-sugar dairy products without losing the creamy, balanced experience consumers expect.
Consumers increasingly look for dairy products that combine better-for-you credentials with great taste. Yet reducing sugar, particularly in protein-fortified products, can expose bitterness, change flavor perception, and affect the texture and indulgence consumers associate with dairy.
Join our experts for a practical conversation about formulating lower-sugar modern dairy products, from fermented applications and flavored milks to high-protein dairy beverages. Discover how sweetness optimization, flavor creation, masking, and texture capabilities can be brought together to build a more complete and enjoyable product experience.
Sugar contributes much more than sweetness. It helps shape the overall sensory experience, supporting flavor delivery, balance, body, mouthfeel, and finish. When sugar is reduced, challenges can become more pronounced, especially when protein fortification adds bitterness, astringency, chalkiness, or undesirable flavor notes.
In this discussion, our experts will explore why a successful dairy reformulation requires more than replacing sugar with another sweetening ingredient. They will share how developers can use an integrated toolbox to manage sweetness, mitigate off-notes, rebuild texture, and preserve the product experience consumers already know and enjoy.
In just 30 minutes, you will gain insights into:
Explore how sugar influences sweetness, flavor balance, body, texture, and indulgence across dairy applications.
Learn how protein fortification and sugar reduction can combine to create bitterness, astringency, chalkiness, and other sensory barriers.
Discover how sweetness optimization, masking technologies, flavor expertise, and texture systems can work together instead of being addressed independently.
Understand why sensory validation and knowledge of the target consumer are essential when defining a successful lower-sugar dairy product.
The conversation will introduce dsm-firmenich capabilities related to:
Pietro Caruso
Director, Technical Applications
Srini Subramanian
Senior Director, Business Development
Through an accessible expert conversation, they will examine the technical decisions behind creating refreshing, balanced beverages with less sugar.
This fireside chat is designed for professionals involved in:
It is particularly relevant for dairy manufacturers and brands working to combine lower sugar, protein fortification, and strong consumer appeal.
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