Consumers around the world want more lactose-free and reduced sugar dairy products. With Novozymes, you can provide both.
Billions of people around the world are lactose intolerant and unable to digest the natural sugar in cow milk, lactose-free products are a natural fit.
Yet millions of other people who can digest lactose are also getting excited about lactose-free products.
In Europe, where lactose intolerant rates are low, many consumers still prefer milk, yogurt, cheese, ice cream and other dairy products with little or no lactose. This reflects a broader consumer trend for "free-from" products that lack sugar, gluten or lactose.
"People perceive products with low levels of lactose and sugar to be better for them,” says Emmanuel Michelot, Business Development Manager at Novozymes. “That's adding pressure on food brands to keep up. Novozymes is working with dairy producers to help meet this demand."
Novozymes Saphera® is aimed at the market for low-lactose products. The product breaks lactose down into glucose and galactose, which are natural sugars that make dairy products taste sweet. This enables producers to add less sugar to their products.
"Saphera is well suited for both non-fermented and fermented milk products, such as yogurts, and helps make products sweet throughout their shelf-life with less added sugar,” says Michelot. “It helps producers meet both the lactose-free and sugar-reduced trends at the same time."