Müller is set to reduce sugar content in its Corner line-up by up to 9% (per 100g), through the use of a new yogurt culture.

The reformulated product is made using two yogurt strains (Streptococcus thermophilus and Lactobacillus bulgaricus) which creates a less sour tasting recipe, with less sugar and a thicker texture.

Muller has worked for the last 18 months to develop the new culture and recipe, which will be available to retailers from May 2019. The launch of the product is part of Müller’s £100m investment in developing new yogurts and desserts.

Michael Inpong, chief marketing officer at Müller said: “By changing the culture we use to make our yogurt we’ve created something completely unique. Not only does the new Corner yogurt recipe have a thicker and creamier texture, but it has less sugar. It’s backed by our consumer sampling, and we’re very excited to bring this new recipe to market.”