Two challenges, one solution: Using lactase to reduce lactose and added sugar

From milk to yogurt and ice cream, consumers love the delicious taste of dairy. What they don’t necessarily love is the added sugar frequently found in yogurts and flavored dairy drinks, and the lactose that many find difficult to digest.

But as regulatory authorities call for reducing sugar and government bodies begin taxing carbohydrates at the local, state and national level, the dairy industry faces heightened pressure to reformulate. If you’re not a food product developer, the goal of taking out sugar may actually sound pretty simple. But in fact, it’s very difficult to reformulate products to have less sugar without impacting texture, flavor, shelf life, or cost, especially if you’re trying to maintain a clean label. 

Meanwhile, many consumers avoid dairy not because of the added sweetness, but due to the unpleasant effects that lactose intolerance can bring. This leads some to steer clear of dairy altogether, even though dairy products are an important source of high quality protein, fat, vitamins, and minerals, including calcium.  

To be sure, these are distinct challenges for the industry. And yet, they are not mutually exclusive. That’s because producers can address both issues with a high performance lactase.

Adding sweetness and digestibility
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.

Novozymes lactases are versatile and highly suitable for use in production of a wide range of dairy products, including lactose-free milk, cream, ice cream, flavored and functional milk drinks, butter, yogurt, and more. Additionally, Novozymes Saphera® is an innovative non-yeast lactase with benefits over traditional yeast-based lactases, including:

  • Better control of lactose elimination
  • Better sweetness control in sweetened dairy products
  • Improved suitability for fermented dairy products
  • Cleaner taste, with less off-flavors during shelf life

 

 

 

Get the full overview of Saphera® applications

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

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

Click here if you would like to be contacted by a Novozymes account manager.

Related insights:

Dairy innovators discuss the top industry trends

Is there still room for Greek yogurt to grow? What are consumers looking for when it comes to high protein dairy? And is it easier or harder for small companies today to access the retail market?

Podcast: The sugar reduction opportunity

Dairy industry experts Dr. Craig Sherwin and Mary Wilcox talks about the proverbial “sweet tooth” — and what food producers might want to consider when developing sweet dairy products in a new Dairy Lab podcast.

Podcast: Lactose-free dairy goes mainstream

Is lactose intolerance the next big thing? Not exactly — but lactose-free dairy might be. Dairy industry experts Mary Wilcox and Dr. Craig Sherwin offer to get insight into not only lactose intolerance, but also what's involved in reducing the lactose in dairy products in a Dairy Lab podcast.
Contact