Webinar: Reduce lactose and added sugar in dairy - part 2

In this second part of the Saphera® webinar Novozymes’ dairy industry experts — technical service representatives Nadine Haussmann and Marieke Vermaas — will demonstrate how reducing lactose can enhance sweetness and reduce added sugar.

Module 3

In this module, you’ll learn how reducing lactose can enhance sweetness and reduce added sugar in sweetened dairy products, from flavored milk drinks to whey-based supplements. We’ll then explain why Novozymes Saphera® is superior to industry standard yeast-lactase, and show some examples of applications where it can be used.

Module 4

In the final module, we’ll explore why Novozymes Saphera® is outperforming available yeast lactases on the market, enabling it to be used in a wide range of dairy products without compromising on taste and texture. We’ll close by discussing why it’s also the best option for fermented milk products such as yogurt and quark.

Can we help you with any reformulation challenges in your dairy production?

Get the technical specifications for Saphera® in a variety of applications

With the help of lactases, dairy producers can reduce added sugar. Get the technical specifications for Novozymes Saphera® in a variety of applications here.

Related insights:

Discover how to reduce added sugar in dairy - download the technical material for Saphera®

With the help of lactases, dairy producers can reduce added sugar while taking advantage of consumer trends — trends that are making sales of low-lactose dairy the fastest-growing segment in the dairy market worldwide.

Webinar: Reduce lactose and added sugar in dairy - part 1

This webinar gives you an introduction to Saphera®. Go behind the scenes with R&D to explore why this exceptionally pure lactase is the ideal tool for lactose-free milk and yogurt production and reducing added sugar in dairy products.
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