Yogurt with less sugar
Joghurt mit weniger Zucker
Guest
I would like fruit yogurts with less sugar. But please don't just replace the sugar with sweetener! 25 to 30 grams of sugar in a cup seems like a lot (too much).
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Guest
I would like fruit yogurts with less sugar. But please don't just replace the sugar with sweetener! 25 to 30 grams of sugar in a cup seems like a lot (too much).
Guest
I would like fruit yogurts with less sugar. But please don't just replace the sugar with sweetener! 25 to 30 grams of sugar in a cup seems like a lot (too much).
Guest
Hello skyhi
Thank you for your message. Migros is already in the process of reducing the sugar content of its products:
http://www.migros.ch/generation-m/de/nachhaltigkeit-bei-der-migros/unsere-versprechen/versprechen-filter/versprechen-gesundheit/rezeptur.html
We have also paid special attention to the sugar content in yogurts. A few years ago, we set ourselves the goal of reducing the sugar content in yogurts - we have already done so in over 50 yogurts. We are continuing to work towards this goal.
Kind regards
Tanja
Guest
Hello skyhi
Thank you for your message. Migros is already in the process of reducing the sugar content of its products:
http://www.migros.ch/generation-m/de/nachhaltigkeit-bei-der-migros/unsere-versprechen/versprechen-filter/versprechen-gesundheit/rezeptur.html
We have also paid special attention to the sugar content in yogurts. A few years ago, we set ourselves the goal of reducing the sugar content in yogurts - we have already done so in over 50 yogurts. We are continuing to work towards this goal.
Kind regards
Tanja
However, there may still be a lot of suffering and I have been waiting a long time for the promise to be kept. Some varieties are still considered inedible for me (I only know the organic line, strawberry is particularly bad), and as a real sweet tooth I have to admit that.
Guest
Thank you for your answer.
By what percentage would Migros like to reduce the sugar content of its yogurts? For me, the target would be just about achieved with only half as much sugar. I just think it's a shame that all yogurts (not just those from Migros) taste mainly of sugar or sweet - and not primarily of the fruit/ingredients they contain. This also applies to fruit quark etc.
Greetings - skyhi
I would also be interested to know to what extent Migros considers the process to be complete (in the organic strawberry yoghurt mentioned above, the sugar content was reduced from 16% to 14% around two years ago, cherry and mocha are still at 15%), or whether there is still room for improvement. It's understandable that you can't reduce too much at once, otherwise the taste would be noticeable and some sugar junkies would no longer buy the product. But one gram less sugar per 100 g of yogurt every year should be enough to get used to it.
With the organic line in particular, I would like Migros to have a little more courage to move forward, as the majority of organic customers presumably also want to consciously eat more healthily. Unfortunately, the sugar content here is still as high as in the MClassic line.
Guest
Hello everyone
We have already carried out 2-4 sugar reduction waves with almost all yogurts. With some flavors, sugar reduction is possible without any problems. With others, it is very difficult because sugar reduction would lead to major changes in taste - something we want to avoid at all costs.
This means that it is not possible to specify in percentages or grams how much the sugar content is reduced.
We are still working on reducing the last yogurts.
However, there will certainly be a new wave of reductions at a later date. As Federwolke has correctly stated, this will be done step by step so that you can get used to it.
Kind regards
Tanja
It's great that Migros is reducing sugar. But "reduced by 5 to 10% in 56% of the national yogurt range" is simply still far too much sugar.
I understand that you don't want to alienate customers who are calibrated to one taste with "too little" sugar.
But wouldn't it be possible to create a new (yoghurt) line that simply focuses entirely on health? Strictly avoiding all flavorings, colorings, etc. Pure nature, with a shorter best-before date and yes, a different taste. A new line can taste a little different.
With stevia, quality is also very important. If the food designers give it a serious try, I would be happy to donate a sample of really good stevia to Migros.
Here are some suggestions for good ways to sweeten food naturally:
It would be great if Migros were to seriously consider these variants. These products - or mixtures of them - are guaranteed to make very tasty yogurts (and other desserts).
(A sugar alcohol that occurs naturally in fruits and vegetables)
(Is better than fructose as it can be used by the whole body and does not burden the liver like fructose).
(a fruity vegetable from Peru, known as the "Jewel of the Andes")
(Inca "gold", a fruit from the high valleys of Peru)
(China's traditional sugar)
However, there may still be a lot of suffering and I have been waiting a long time for the promise to be kept. Some varieties are still considered inedible for me (I only know the organic line, strawberry is particularly bad), and as a real sweet tooth I have to admit that.
Guest
Thank you for your answer.
By what percentage would Migros like to reduce the sugar content of its yogurts? For me, the target would be just about achieved with only half as much sugar. I just think it's a shame that all yogurts (not just those from Migros) taste mainly of sugar or sweet - and not primarily of the fruit/ingredients they contain. This also applies to fruit quark etc.
Greetings - skyhi
I would also be interested to know to what extent Migros considers the process to be complete (in the organic strawberry yoghurt mentioned above, the sugar content was reduced from 16% to 14% around two years ago, cherry and mocha are still at 15%), or whether there is still room for improvement. It's understandable that you can't reduce too much at once, otherwise the taste would be noticeable and some sugar junkies would no longer buy the product. But one gram less sugar per 100 g of yogurt every year should be enough to get used to it.
With the organic line in particular, I would like Migros to have a little more courage to move forward, as the majority of organic customers presumably also want to consciously eat more healthily. Unfortunately, the sugar content here is still as high as in the MClassic line.
Guest
Hello everyone
We have already carried out 2-4 sugar reduction waves with almost all yogurts. With some flavors, sugar reduction is possible without any problems. With others, it is very difficult because sugar reduction would lead to major changes in taste - something we want to avoid at all costs.
This means that it is not possible to specify in percentages or grams how much the sugar content is reduced.
We are still working on reducing the last yogurts.
However, there will certainly be a new wave of reductions at a later date. As Federwolke has correctly stated, this will be done step by step so that you can get used to it.
Kind regards
Tanja
It's great that Migros is reducing sugar. But "reduced by 5 to 10% in 56% of the national yogurt range" is simply still far too much sugar.
I understand that you don't want to alienate customers who are calibrated to one taste with "too little" sugar.
But wouldn't it be possible to create a new (yoghurt) line that simply focuses entirely on health? Strictly avoiding all flavorings, colorings, etc. Pure nature, with a shorter best-before date and yes, a different taste. A new line can taste a little different.
With stevia, quality is also very important. If the food designers give it a serious try, I would be happy to donate a sample of really good stevia to Migros.
Here are some suggestions for good ways to sweeten food naturally:
It would be great if Migros were to seriously consider these variants. These products - or mixtures of them - are guaranteed to make very tasty yogurts (and other desserts).
(A sugar alcohol that occurs naturally in fruits and vegetables)
(Is better than fructose as it can be used by the whole body and does not burden the liver like fructose).
(a fruity vegetable from Peru, known as the "Jewel of the Andes")
(Inca "gold", a fruit from the high valleys of Peru)
(China's traditional sugar)
