Unlock your milk's hidden potential
Consumers want more from their milk. Lactose-intolerant and health-conscious consumers are making low-lactose the fastest growing dairy segment. An increasing focus on healthy eating is also driving growth in low-sugar and fiber-rich foods.
With enzymes, uncover the natural qualities of your dairy while delivering delicious and healthier milk that satisfies your consumers.
Lactose-free milk with low sugar
Lactose-free milk with low sugar
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. 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 milk that is both low-sugar and low-lactose.
Use the sweetness calculator to estimate the potential sugar reduction in your milk.
Calculate your hidden potential here
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
High-fiber milk with low sugar
High-fiber milk with low sugar
Consumers are growing increasingly aware of the importance of dietary fiber. Many are looking for ways to boost their intake. At the same time, they 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 milk and decrease sugar content without reformulation.
Which solution is right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
