ReviewFoods (Basel, Switzerland)2020
Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
19 citing papers in PubMed, 58 citations in OpenAlex.
- Article
- Nutritional and Energy Profile of "No Added Sugar" Products Versus Their Conventional Counterparts on the Polish Food Market.Nutrients · 2025Article
- Physicochemical properties of yogurt affected by combinational exopolysaccharide fromFood chemistry: X · 2025Article
- Sugar Reformulation in Solid Foods: Limitations and Challenges.Nutrition bulletin · 2025Article
- Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream.Food chemistry: X · 2025Article
- Investigation of the optimal condition for the growth and biofilm development ofIranian journal of microbiology · 2025Article
- Factors Influencing Elderly Consumers' Preferences for Edible Gels: Insights from Slovakia.Gels (Basel, Switzerland) · 2024Article
- The neighborhood food environment modifies the association between infant feeding and childhood obesity.BMC public health · 2024Article
- Any Infant Formula Amount, but Not Infant Formula Type, Is Associated with Less Healthful Subsequent Beverage Intake among Special Supplemental Nutrition Program for Women, Infants, and Children-Participating Children.Current developments in nutrition · 2024Article
- Altered Nutrient Composition of Lactose-Reduced Infant Formula.Nutrients · 2024Article
- Editorial: Sugar reduction strategies in foods: sensory, nutritional and safety evaluation.Frontiers in nutrition · 2024Article
- Critical Parameters in an Enzymatic Way to Obtain the Unsweet Lactose-Free Milk Using Catalase and Glucose Oxidase Co-Encapsulated into Hydrogel with Chemical Cross-Linking.Foods (Basel, Switzerland) · 2022Article
- Instant quantification of sugars in milk tablets using near-infrared spectroscopy and chemometric tools.Scientific reports · 2022Article
- Lactose-reduced infant formula with corn syrup solids and obesity risk among participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).The American journal of clinical nutrition · 2022Article
- Sugar Content and Warning Criteria Evaluation for Popular Sugar-Sweetened Beverages in Taipei, Taiwan.Nutrients · 2022Article
- Effect of Purple Corn Anthocyanin on Antioxidant Activity, Volatile Compound and Sensory Property in Milk During Storage and Light Prevention.Frontiers in nutrition · 2022Article
- A survey on computational taste predictors.European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A · 2022Review
- The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch.Foods (Basel, Switzerland) · 2021Article
- Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.