The present invention describes flavoured yogurt comprising added sucrose in an amount of 10% (wt) or less and comprising one or more weakly post acidifying lactic acid bacteria and a non-sucrose sweetener. Further, the invention describes a process for the production of a flavoured yogurt, comprising fermenting milk having an amount of sucrose of 10% (wt) or less with a composition comprising a weakly post acidifying starter culture to provide the flavoured yogurt, and comprising adding a sweetener to the milk having an amount of sucrose of 10% (wt) or less or to the provided flavoured yogurt.
