The natural way to even better dairy

Dairy is an ancient nutritious staple. But consumer demands for dairy products that deliver on a number of new benefits are evolving fast. How can you meet these demands and stay profitable?

Less sugar, please

Less sugar, please

Sugar is the new black sheep of carbs. According to the 2021 IFIC Food & Health survey, 72% of consumers are actively limiting or avoiding sugar, while 20% are advised by health professionals to avoid it. 

Another article by Dairy Foods reports that 8 in 10 U.S. consumers are actively trying to reduce their sugar intake, and 69% think sugar reduction is more important in dairy. 

Dairy producers are taking note of this major dairy sugar-reduction trend. According to Mintel, more than 10% of new dairy product launches in 2021 were supported by a sugar reduction claim.

The low lactose challenge

The low lactose challenge

After infancy, an estimated 65% of the world's population is less able to digest lactose. Certain populations tend to have higher rates. For example, people of East Asian descent have rates between 70% and 100%. That means that a large part of the world's population could benefit from lactose-free dairy. 

In addition, there’s a growing number of health-conscious consumers who see lactose-free as a healthier option. In fact, according to New Nutrition Business, lactose-free milk now has caught up with the most popular plant-based drink in the U.S., almond, reaching higher sales in 2021.

The key to continue growth

The key to continue growth

It’s not secret that the dairy industry is seeing an overall gradual decline in developed markets. 

But according to McKinsey, producers who respond fast to changing consumer needs have seen surprising growth. The key is to continue to deliver on expectations for value, health and transparency. 

Beyond this, consumers are more willing to try new brands and products, including plant-based dairy alternatives. This leaves dairy producers in a tough spot. But if your brand is agile enough to adapt to changing demands, you are in a good position to continue your growth. 

Your dairy,
but naturally better

Your dairy,
but naturally better

Novozymes biological solutions help you take the natural way to improving your dairy, simply by using what’s already hiding deep inside the raw dairy.

By unlocking the magic of the raw milk, you can achieve the texture and taste consumers want while leveraging your dairy’s potential for more health-related benefits.

It’s efficient, sustainable and label-friendly.  It’s the natural way to even better dairy.

Trends and tendencies in dairy

Nutrition and wellbeing

Your consumers love dairy. But rising focus on nutrition means that they’re now expecting more than an affordable, great-tasting product, they’re also expecting your dairy product to contribute to their overall health.

The balancing act

Healthier products and cleaner labels are two major trends in foods. But they’re not exactly complementary. Rather, they challenge dairy producers’ ability to stay competitive and provide the same great taste. 

Labels we understand

Innovating dairy products has often meant adding new ingredients. But consumers are not ignoring labels anymore, they’re actively looking for shorter labels with ingredients they recognize.

More from your milk

More from your milk

With Novozymes biological solutions you can truly get more out of your raw dairy. 

Our lactase enzymes efficiently break down lactose in milk so that your product can be digested and enjoyed by everyone. 

They can also help you reduce added sugar in your sweet dairy products and create dietary fiber in-situ, using nutrients that are already inside the raw dairy. That way you can offer new, relevant nutritional claims. 
 

Naturally sweet & smooth

Naturally sweet & smooth

Demand for new innovations in yogurt means new challenges.

Our solutions help you unlock the potential for a creamier and smoother texture in different upcoming yogurt formats, including low-fat yogurts.

They also help you boost the nutritional profile of your yogurt by creating dietary fiber, reducing added sugar and breaking down lactose for new claims.

How much sugar can you save?

How much sugar can you save?

Consumers are cutting down on sugar and so can you.

Our solutions for sugar reduction enables you to create yogurt and flavored milk products with less added sugar.

By enhancing the perceived sweetness of the natural milk sugars, you can meet consumers demands for less added sugar in a natural and simple way.

Calculate your sugar reduction

  • Yogurt

  • Flavored milk

  • Amount of added sugar in your revised formula with Saphera®

    -

    Total sugar in your revised formula with Saphera®

    -

    Your result

    %

    Sugar compared to original

    %

    Total sugar reduction

    %

    Added sugar reduction

    Relative sweetness

    Sugar comes in many forms — a refined ingredient like table sugar, a natural component of milk like lactose, or the natural building blocks of these sugars such as glucose, fructose and galactose. Each type of sugar brings different relative sweetness, and that's one reason why different foods taste more or less sweet to us.  

    For food and beverage producers, taking sweetness into account is especially important when reformulating products. Lactose, for instance, is not particularly sweet on its own. But, when broken down with the lactase Saphera into glucose and galactose, the resulting sugars become almost 50% sweeter

    Relative sweetness of different sugars in relation to sucrose

    • Lactose 39
    • Sucrose 100
    • D-Galactose 63
    • Glucose 69
  • Amount of added sugar in your revised formula with Saphera®

    -

    Total sugar in your revised formula with Saphera®

    -

    Your result

    %

    Sugar compared to original

    %

    Total sugar reduction

    %

    Added sugar reduction

    Relative sweetness

    Sugar comes in many forms — a refined ingredient like table sugar, a natural component of milk like lactose, or the natural building blocks of these sugars such as glucose, fructose and galactose. Each type of sugar brings different relative sweetness, and that's one reason why different foods taste more or less sweet to us.  

    For food and beverage producers, taking sweetness into account is especially important when reformulating products. Lactose, for instance, is not particularly sweet on its own. But, when broken down with the lactase Saphera into glucose and galactose, the resulting sugars become almost 50% sweeter.

    Relative sweetness of different sugars in relation to sucrose

    • Lactose 39
    • Sucrose 100
    • D-Galactose 63
    • Glucose 69

Delicious dairy alternatives

Delicious dairy alternatives

There’s no getting around plant-based dairy alternatives and taking your piece of the pie might sound complex. But did you know that you can leverage your existing production setup?

Our solutions for plant-based dairy help reduce added sugar and create the milk-like texture that consumers crave.

With our expertise in dairy and dairy analogues, we can guide you from raw material and enzyme selection to final product.

Better-tasting protein with higher uptake

Better-tasting protein with higher uptake

Your dairy protein is an important building block in various foods and beverages like infant formula, nutritional sports drinks and snacks.

For some, the issue is that the hydrolyzed dairy protein sometimes comes with off-flavors that need masking. For others, particularly infants, it can be troublesome to digest the milk proteins.

Our solutions can solve both issues by enabling lower allergenicity and providing great-tasting hydrolyzed milk protein with no need for masking.

How our solutions benefit health-conscious consumers

Low lactose

Breaking down lactose in dairy for everyone to enjoy

More fiber

Converting existing nutrients  into dietary fibers

Reduced added sugar

Enhancing natural milk sugars for natural sweetness

Make the most of your raw materials

Make the most of your raw materials

Our biological enzymes are the key to a wide range of opportunities in dairy and dairy alternatives. They use what’s already in your raw materials to improve your products across a wide range of parameters in a cost-efficient way.  

At Novozymes we focus on developing enzymes that allow you to tap into the health and well-being trends that are driving the market and meet consumer demands for simple labels. 

That’s how we help keep you one step ahead of rapidly-changing consumer behaviors.

Dedicated to meeting your needs

Dedicated to meeting your needs

You need new products that can keep you in front of the competition. That’s why we’re committed to finding solutions to  your challenges.

We screen candidates from our proprietary collection of microbial strains, which is one of the world’s largest. From these, we select the strain that will produce the enzyme you need.

Our commitment to customers has helped us become one of the top three biotech companies in Europe for patent applications, with over 6,500 patents. That ensures you get access to the best solutions available.

Supporting you every step of the way

Supporting you every step of the way

Product development is complex, but we’re here to help. When you partner with us, you access the expertise of 1,300-plus R&D people at world-class facilities around the world. We undertake thousands of lab analyses and consultations every year for our customers. That leads to significant savings in contract lab fees.

Our customers also get best-in-class technical service, delivered by a strong team on four continents. Our team of regulatory experts deliver support across all regions. And when your product is ready to go to market, we have marketing presence in every region of the world.

Reducing your risk

Reducing your risk

Your reputation relies on product performance and quality, as well as supply chain security. As the world leader in biological solutions, we can give you the stability and reliability you need to reduce your risk.

A typical Novozymes enzyme is tested across 10 or more parameters before delivery to customers. And thanks to our global network of production facilities, those deliveries are on-time at all locations.

We produce and deliver the highest-quality enzymes, so you can focus on finding the natural way to even better dairy. 

Are you ready to take the natural way to even better dairy?

You have the raw dairy, we have the tools to unlock its magic.

Get in touch to get started.

Milk white rainbow
  • Naturally healthier and tastier dairy products
  • World’s largest enzyme library
  • Global technical, R&D and regulatory support

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