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Stonyfield to Reduce Sugar in its Products
Published Friday, February 17, 2017

Stonyfield, the organic yogurt maker based in Londonderry, rolled out a plan to reduce added sugar across its portfolio of products. After more than two years of research, using its extensive proprietary library of culture strains, the living organisms that convert pasteurized milk to yogurt during fermentation, Stonyfield claims to have achieved a formula that reduces tartness and balances the sweetness of yogurt, allowing for sugar reduction. Stonyfield is working to reduce sugar in all of its yogurt offerings this year.

"The commitment to reducing sugar across the product portfolio was born from Stonyfield's mission to continually provide healthier food both for our consumers and the planet," says Nichole Cirillo, Stonyfield's newly appointed mission director. "We are achieving a lower amount of added sugar in all Stonyfield yogurt without compromising taste or organic standards and are working towards purchasing 25 percent less sugar as a company this year."

By the end of Fall 2017, Stonyfield Smooth and Creamy varieties in cups and quarts and low-fat Smoothies will have at least 25 percent less sugar than previous recipes. And all Stonyfield yogurts will continue to be made with certified organic ingredients with no artificial flavors or hormones, no preservatives, no toxic persistent pesticides and no GMOs.

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