Latest Insights

Unlock your yogurt's hidden potential

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.

 

Lactose-free yogurt with low sugar

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.

Calculate your hidden potential here

  • Yogurt

  • 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

Low-fat yogurt with great texture

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.

High-fiber yogurt with low sugar

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.

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.

Enzyme class
Strength
Enables lactose-free claims
Enhances sweetness to allow reduced sugar reformulations
Reduces sugar directly without reformulations
Enables fiber claims
Improve texture in low-fat yogurt
Transglutaminase
200 TGHA/g
Beta-galactosidase
2600 LAU-B/g
N/A
N/A
Beta-galactosidase
3000 LAU-C/g
Galaya® Prime
More
Enzyme class Transglutaminase
Strength 200 TGHA/g
Enables lactose-free claims No
Enhances sweetness to allow reduced sugar reformulations No
Reduces sugar directly without reformulations No
Enables fiber claims No
Improve texture in low-fat yogurt Yes
Saphera® 2600 L
More
Enzyme class Beta-galactosidase
Strength 2600 LAU-B/g
Enables lactose-free claims Yes
Enhances sweetness to allow reduced sugar reformulations Yes
Reduces sugar directly without reformulations No
Enables fiber claims No
Improve texture in low-fat yogurt No
TasteGEM® SWL with Saphera®
More
Enzyme class N/A
Strength N/A
Enables lactose-free claims No
Enhances sweetness to allow reduced sugar reformulations Yes
Reduces sugar directly without reformulations No
Enables fiber claims No
Improve texture in low-fat yogurt No
Saphera® Fiber
More
Enzyme class Beta-galactosidase
Strength 3000 LAU-C/g
Enables lactose-free claims No
Enhances sweetness to allow reduced sugar reformulations No
Reduces sugar directly without reformulations Yes
Enables fiber claims Yes
Improve texture in low-fat yogurt No
Enzyme class
Strength
Enables lactose-free claims
Enhances sweetness to allow reduced sugar reformulations
Reduces sugar directly without reformulations
Enables fiber claims
Improve texture in low-fat yogurt

Clean label, healthier dairy products are possible with enzymes

BUSINESS BENEFITS 
CONSUMER BENEFITS
Process efficiency
No compromise on taste and texture
Texture improvement
Permission to indulge
Profit retention
Recognizable product labels
Contact