Belgian dairy industry cuts added sugars by 15%

Belgian dairy processing companies reduced the content of added sugars in their products by as much as 15% between 2012 and 2021. Members of BCZ, the Belgian Confederation of the Dairy Industry, more than met the goals of the Balanced Diet Covenant (2012-2020), with a reduction of 12% instead of the targeted 8%. In 2021, they continued the effort, bringing the total reduction to 15%. 

"Our companies invested heavily in product optimization and innovation. Thanks to their efforts, we can present great figures. But the reduction of 15% added sugars is not an end point for us. We continue to look for ways to further improve the nutritional value of dairy products," said Lien Callewaert, Deputy Director at BCZ.

Target more than met

More than half of the entire dairy range contains no added sugars at all. Yet the dairy industry set itself a reduction target of 8% in added sugars between 2012 and 2020 within the Covenant on Balanced Nutrition. That voluntary agreement was made at the time between then Health Minister Maggie De Block, Fevia and Comeos to jointly make healthier choices easier for consumers. This objective was amply achieved in 2020 with a reduction of 12%. 

But dairy processors proved over the past year that even without formal commitment, great strides are being made, resulting in a total reduction in added sugars of 15% (2012-2021). It should also be emphasized that most of the range in question simply contains no added sugars (GRP, 2021)*.  

Even healthier through innovation and optimization

BCZ and its members clearly took the lead in making healthy choices even easier for consumers. On the one hand, dairy companies -where possible- adapted existing recipes step by step.

Thus, both the full range of Danone's Danio and Pur Natur yogurt pomegranate were reformulated, accounting for a decrease of about 18% in terms of added sugars. 

On the other hand, new, innovative techniques, such as lactose splitting, were employed to achieve a similar flavor profile with less or even no added sugars. By adding the enzyme lactase, the lactose naturally present in milk is split into glucose and galactose. Thus, you naturally obtain a higher sweetening power, without adding sugar or sweeteners.

Both lactose-free Cécémel and Bambix milk drinks are great examples.

Finally, dairy companies are also actively expanding ranges of no-sugar-added products, such as Danone's Activia range of no-sugar-added products and Inex's new natural yogurt.

No end point

Achieving this sharp reduction was not easy. Reducing the content of added sugars should be done incrementally so that consumers can get used to the less sweet taste. This prevents consumers from abandoning the product because of the change in taste. More than once, dairy companies had to adjust their plans or think of new ways to achieve the set objective without losing the consumer. 

*Estimate based on GRP figures (volume per capita) for categories of milk drinks, yogurts and desserts

fevia.be / food.be