After testing more than 13,000 strains, the Official Yogurt Of British Athletics has discovered that the combination of Streptococcus thermophilus and Lactobacillus bulgaricus, create a milder product which means less sugar is required to create a better taste.
The firm plans to use the new mild recipe to reduce sugar in its Müller Corner range by 9%.
It says the new formula, available from May 2019, will also offer a thicker and creamier texture.
The discovery is part of Müller’s £100m investment to innovate, develop, manufacture and market a new generation of yogurt and desserts products.
In May 2018, Public Health England reported on the industry’s progress towards sugar reduction. It reported that the food industry as a whole had failed to reach it's target of a 5% sugar reduction in the first year.
But the gold star went to manufacturers of yoghurts and fromage frais, breakfast cereals, sweet spreads and sauces, which all met or exceeded the initial 5% reduction ambition.
The targets are part of the government’s plan to reduce childhood obesity.