Sugar reduction in flavored milk using Allulose (Nexweet® Allulose 95L)

Why focus on flavored milk for school meals?

In April 2023, school nutrition standards were released based on the USDA's Dietary Guidelines for Americans. In particular, flavored milk, which is provided for breakfast and lunch to school kids, is pointed out as a significant source of added sugar. Therefore, for higher grades, an option to limit it to unflavored milk or reduce added sugar in flavored milk was suggested.

Flavored milk is an important nutritional source that provides school kids with 13 essential nutrients, such as calcium, vitamin D, and protein, in a delicious serving. However, according to the CSPI (Center for Science in the Public Interest) survey, 29 meal service flavored milk products were analyzed and found to contain approximately 6 to 16 g of added sugar compared to 10 g, which is the FDA standard for having a large amount of added sugar. Therefore, an appropriate level of sugar reduction is necessary to provide school kids with a healthier diet.

Flavored Milk in Schools

Some milks served in schools exceed salt, sugar recommendations

What should be considered in sugar reduction of flavored milk?

Flavored milk, which is mainly provided in school meals, also uses high fructose corn syrup and sugar as the main sweeteners. To reduce the sugar content of flavored milk, it is necessary to consider not only replacing existing sugars but also maintaining the unique heavy body taste of dairy products. In addition, it is problematic to use artificial sweeteners or add sugar alcohols that cause diarrhea when consumed in large amounts.

Samyang's Suggestion:

The most suitable solution for sugar reduction in flavored milk = Optimal blends with allulose and stevia.

1) The MOST similar characteristics of both sweetness level and quality compared to HFCS.

Liquid allulose (Nexweet® Allulose 95L) has a similar sweetness level and quality to high fructose corn syrup, has zero calories, and is a food ingredient that is not classified as added sugar in the USA and South Korea. When used in the same amount as the existing HFCS, it is possible to create a reduced-sugar product with a quality like the control product. None of the current sugar alternatives can achieve the same effects as sugar. Still, suppose the goal is to replace conventional sugar with something having a similar body and creamy texture. In that case, we recommend using a small amount of dietary fiber material (FiberestTM Resistant dextrin HF) together.

2) Flavor Boosting

In addition, allulose (Nexweet® Allulose 95L) boosts the fruity flavor frequently used in flavored milk and masks the bitter taste of chocolate. Therefore, if allulose is applied, the amount of synthetic flavoring can be reduced, and the bitter taste of chocolate can be partially masked, which allows more appealing products to be introduced.

3) Cost Saving

Since it is challenging to use allulose as a sole solution in terms of cost, Samyang recommends using it together with stevia, a natural high-intensity sweetener. Experiments have confirmed that the sweetness contribution was most similar to sugar when mixed at 70% allulose and 30% stevia.

Using Samyang’s solution makes it possible to reformulate flavored milk with a similar quality to the existing one but low in calories and sugar content (and MAYBE for cost saving too.).

- Key ingredients: Allulose syrup (Nexweet® Allulose 95L), Soluble corn fiber (FiberestTM Resistant dextrin HF ), Stevia

- Benefits:

✓ 62% reduction in Total Sugar

✓ 100% reduction of Added Sugar

✓ 35% reduction in Calories

✓ Fruit flavor enhancement