How our innovation helps dairy producers to meet the needs of health-conscious consumers
Health-conscious consumers want more lactose-free products but don’t want to compromise on taste, convenience or price. And they're seeking labels that better address their needs.
To respond to these demands, dairy producers can use enzymes across a wide array of products to find new ways to innovate, improving both processes and products. These include:
- Products with better texture or flavor, also during shelf life
- Faster, more efficient production with better yields
- Better process control and economy
- Potential for producing products with attractive labels like “less added sugar” or “lactose-free"