In recent years, high levels of sugars in dairy products have created health concerns among consumers. According to the Mid-Atlantic Dairy Association, the average American consumes less than 2 servings of dairy each day. This indicates that many school children and others are missing out on the vital nutrient package provided by dairy products. In fact, chocolate milk has been removed from some school lunch programs due to its high sugar content. As a result, dairy researchers and manufacturers are challenged to identify acceptable alternatives for sweetening. Recent studies have focused on chocolate milk and ice cream to identify methods that reduce sucrose content while maintaining flavor. Research at North Carolina State University demonstrated that reductions up to 30% of sugar content in chocolate milk did not influence acceptability among young consumers. These researchers also investigated ways to use lactose hydrolysis to reduce sucrose content in chocolate milk. However, they found that the additional lactose needed to achieve the sweetness of sucrose did not result in a reduction of calories. Reducing the sugar content in ice cream can be even more challenging. This is because along with being a sweetener, sucrose plays a vital role in Freezing Point Depression Factor (FPDF). The FPDF is important to ensure the desired hardness is reached to maintain ice cream’s scoopable properties. Researchers have studied the effects of using erythritol and maltodextrin as sucrose substitutes in ice cream. Erythritol is a sugar alcohol known for its zero calorie status, but it has a high FPDF. Maltodextrin has a similar molecular weight, solubility, and FPDF as sucrose. With these alternative sweeteners and others, it is still possible for ice cream to maintain key attributes such as being scoopable or holding its shape on a stick. The findings of these studies present potential solutions to alter the sugar content in dairy products while maintaining functionality and flavor.