Enzymes for yogurt

Unlock your yogurt's hidden potential

Consumers focus on health when they shop for food, and yogurt is no exception. That’s why many opt for low-fat, low-sugar, and high-fiber yogurts. But amidst all these claims, consumers also look for cleaner labels, which is a challenge when healthier yogurt profiles demand additional ingredients.

With enzymes, uncover the natural qualities of your raw dairy while delivering delicious and healthier yogurt to your consumers.

father and child eating yogurt

Lactose-free yogurt with low sugar

After infancy, an estimated 65% of the world's population is less able to digest lactose. That means that a large part of the world's population could benefit from lactose-free dairy. There are also growing numbers of health-conscious consumers who see lactose-free as a healthier option.

Our lactase enzymes convert lactose into two easily digestible sugars, glucose and galactose. That allows you to develop yogurt that is both low-sugar and low-lactose.

Use the sweetness calculator to estimate the potential sugar reduction in your yogurt.

toddler enjoying yogurt so much he got it all over his face

Low-fat yogurt with great texture

Low-fat yogurt is prone to syneresis. Adding modified starch or gelatin is one way to prevent whey separation in low-fat yogurts. But these stabilizers lengthen products’ ingredients lists, which is not a consumer-attractive option. The alternative is to add dairy proteins such as skimmed milk, but these will impact your cost.

Galaya® Prime is a liquid transglutaminase that helps build a stronger protein network during acidification. The result is a firmer, more viscous texture with improved water-holding capacity. That means you can replace stabilizers and texturizers and still get the creamy texture consumers want in low-fat yogurts. Download the Galaya® Prime application sheet to know more.

elder woman eating yogurt

High-fiber yogurt with low sugar

59% of consumers are more likely to buy dairy products with higher fiber content, according to a Novozymes/Lindbergh study. At the same time, consumers want to cut their sugar intake. One way to meet those needs is to reformulate with sweeteners and fiber ingredients. But these ingredients may impact label-conscious consumers' perception of your products. Our enzymes can help. By converting sugar into dairy-based fiber, they help you give consumers more fiber, less sugar and a clean label.

Download our whitepaper on how to increase fiber in your yogurt and decrease sugar content without reformulation.

woman eating yogurt

Which solution is the right one for you?


Clean label, healthier dairy products are possible with enzymes

Business benefits

  • Process efficiency

  • Texture improvement

  • Profit retention

Consumer benefits

  • No compromise on taste and texture

  • Permission to indulge

  • Recognizable product labels

What could this mean for your business? Fill in the form below and we’ll be in touch