DSM Insight Series on Flavoured Milk: Taste, Variety and Sugar Content Key for Continuing Success

At Food Ingredients Europe, DSM launched its third report in its Global Insight Series, focusing on sugar reduction in flavoured milk. Based on an international consumer survey, the report zooms in on consumer preferences and trends. It reveals that flavoured milk consumption is soaring and is not limited to children alone, as adults are also embracing these dairy beverages. Better taste and more flavour varieties are important in further stimulating demand, as well as addressing concerns on the sugar content in their dairy products.

DSM’s survey, conducted in the U.S., China, Brazil, Spain and Germany, shows that nearly a quarter of adults (24 per cent) and 41 per cent of their children reported daily consumption of flavoured milk. It has proven to be the beverage of choice especially for consumers in Brazil and the U.S. who drink it on a daily basis. The year-on-year market growth from 2010 to 2015 is 13 per cent, demonstrating the increased consumption of flavoured milk products. Adults are embracing flavoured milk types, such as chilled café latte-style drinks or post-work out dairy beverages, where taste (55 per cent) and bone health (41 per cent) are the main attractions for flavoured milk. In China, the functional benefits are more important, as 43 per cent of the participants see gastrointestinal health as the main driver.

The survey respondents also indicate that they would increase their consumption in the next three years, 29 per cent of adults and 50 per cent of their children respectively. Six out of ten consumers are concerned about the amount of sugar in dairy. Better taste (34 per cent) and more flavour varieties (28 per cent) are indicated most often as reasons to further increase consumption of sugar-reduced flavoured milk beverages.

The findings support that flavoured milk is an ideal vehicle for creating healthy and nutritious dairy products for all ages and different lifestyles. Innovation can be driven by creating tastier products, bringing more varieties which are lower in sugar to the market.

DSM has an enzyme- and culture- based sugar reduction system for dairy on offer. With the help of enzymes, more of the sweetness that is naturally present in dairy products can be enhanced, creating a preferred sweet taste with less or no added sugar. Combined with dairy cultures, the texture and mouthfeel of the yogurt is retained and provides stability over shelf life. Furthermore, DSM is working on a fermentative sweetener platform to bring flexible, reliable and sustainable stevia to the food and beverage industry.