Boom in "free-from" dairy products
Welcome to the Dairy Lab
No bull: dairy is important
Consumers are increasingly more aware of what they eat and drink. They demand healthy foods and understandable labels. The result is a boom in "free-from" dairy products that are low in sugar, fat and lactose.
Cut out the lactose
About 70% of the world’s population has some degree of lactose intolerance. Even those who don’t are increasingly demanding low-lactose and lactose-free products for health and lifestyle reasons.
Novozymes Saphera® allows for better control of lactose elimination. Saphera® breaks down lactose into glucose and galactose, two natural sugars in milk. This creates natural sweetness, which means less added sugar and a healthier, lactose-free product.
Low sugar is driving purchasing decisions
Reducing sugar is increasingly in focus by public health authorities, regulators and health-conscious consumers. Using lactases, food producers can turn the reduced-sugar trend into an opportunity - without sacrificing on taste.
Formula with all babies in mind
Cow’s milk is the preferred raw material for baby formula. But many infants cannot tolerate whey and casein, the most common proteins in cow milk.
The alternatives aren’t optimal. Animal-based trypsin and chymotrypsin are not appropriate for Kosher or Halal families, and common proteases can create a bitter taste.
With the right enzymes, new forms of low-allergenic and lactose-free infant formula can be created to help babies thrive.
Make your brand accessible with Kosher and Halal products
Sales of Halal and Kosher foods are rising faster than for traditional products. Like natural and organic products, foods with Kosher or Halal certification are perceived to have a general stamp of quality. They’re rapidly becoming mainstream.
Unlike animal-based trypsin, enzymes can hydrolyze dairy proteins and still adhere to Halal and Kosher rules. This creates an opportunity for food producers to expand their market.
Dairy products for a 24-hour world
Would you like to be part of our next innovation?
Novozymes Saphera® is an innovative non-yeast lactase originated from Bifidobacterium bifidum that has advantages over traditional yeast-based lactases. Saphera® has a unique pH and temperature profile, and is highly versatile in production applications. It has fewer side activities and effectively reduces lactose all the way down to 0.01%. With this innovative technology, dairy producers can address both the reduced-sugar trend and the lactose-free trend at the same time.
- Less added sugar
- Optimal solution for fermented dairy products
- Better control of lactose elimination
- Cleaner taste
- Better sweetness control in sweetened dairy products
Novozymes Saphera® Fiber is a beta-galactosidase that converts lactose (the sugar inherently in milk) into galacto-oligosaccharide (GOS) fiber.
As a conversion of lactose into GOS – and not an added ingredient – the enzyme simultaneously reduces sugar and calories while increasing fiber (fiber generated has the caloric value of 2 kcal/g whereas sugar has 4 kcal/g). This provides innovation opportunities for brands to combine fiber claims in reduced sugar product reformulation.
- Fiber enrichment and sugar reduction
- Same sweetness and sensory experience that consumers expect
- Cleaner label and natural positioning
- Stable and easy-to-handle liquid formulation
The highest-quality yeast lactase in the market, Lactozym® Pure, is exceptionally pure and accepted for organic production. This purity reduces off-flavors. Both fresh milk and UHT products keep a pure and consistent natural milk flavor. Lactozym® Pure effectively reduces lactose down to 0.1%.
- Accepted for organic production
- Exceptional purity reduces off-flavors in fresh milk and UHT products
- Produce easy-to-digest lactose-free and reduced-sugar dairy products
- Broad application range, from lactose-free milk to dulce de leche
Produce partially hydrolyzed baby formula that is low-allergenic, neutral-tasting, and Kosher/Halal certified with Formea®. Novozymes offers two microbial proteases, one trypsin-like and the other chymotrypsin-like. Both eliminate the risk of animal contamination and variation, giving you consistent quality. They can be used separately or together to give you full control.
- Microbial-based hydrolyzation of proteins – without animal/porcine origin
- Increased digestibility and reduced allergenicity
- Gives you full control to develop peptide profiles with unique functionalities
Create better-tasting dairy hydrolysates. Or use it to create intense cheese flavors from fresh cheese in a matter of hours, ideal for use in snack foods, ready meals, sauces and crackers.
- Stable and soluble dairy protein
- Less bitterness
- Better processing, more profit