Label-friendly, healthier yogurts

Consumers are looking for healthier foods with ingredients they recognize. How can your yogurt offer more nutritional benefits without impacting your label?

 

Health is a focal point for many consumers when they shop for food, and yogurt is no exception. That’s why many are opting for low-fat, low-sugar and high-fiber versions of yogurts.

But amidst all these claims, consumers are also looking for other cleaner labels, which is a challenge when healthier yogurt profiles demand additional ingredients.

With our biological solutions, you can make the natural nutrients of your raw dairy even more nutritional in a label-friendly way.

Cost-effective
texture improvement

Cost-effective
texture improvement

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 will lengthen your 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 costs.

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.

Less sugar and more fiber in a label-friendly way

Less sugar and more fiber in a label-friendly way

Saphera® Fiber converts natural milk sugar intro dietary fiber without affecting sweetness or taste. 

The enzyme solution uses natural dairy nutrients to build gut-beneficial non-digestible dietary fiber, GOS-fiber, which, according to UCSF Health, many people are not consuming enough of. 

Because Saphera® Fiber makes use of your own raw materials to deliver these benefits, the lactase enzyme supports cost efficiency and clean labels.

Whitepaper:
The fiber opportunity

Whitepaper:
The fiber opportunity

Fiber is important to your digestive and overall health. And with the efficiency of enzymes, it’s possible to create more fiber in dairy. That’s why we’ve developed Saphera® Fiber.

Saphera® Fiber comes from the unique Bidifo-strain and offers a pure, clean taste, just like our other Saphera® solutions.  

With GOS fiber in your yogurts, you can seamlessly make new fiber claims without affecting your brand’s label.

Learn more in our whitepaper.

Low-sugar and
less lactose

Low-sugar and
less lactose

Saphera® uses your dairy’s natural nutrients to increase the sweetness of your yogurt while reducing the lactose content too – so you can dial down your use of added sugar or sweetener. 

Saphera® is a very versatile lactase enzyme that works faster and more efficiently than other lactases. Because of its mode of action, this dairy enzyme solution is cost-effective and label-friendly, just like Saphera® Fiber

Exceptional stability
at low pH

Exceptional stability
at low pH

Novozymes Saphera® is a one-of kind lactase enzyme that can be used as a sugar reduction tool in yogurts. 

In addition to offering a pure, clean taste, Saphera® is the best lactase solution for yogurts in the market. Unlike conventional lactases, Saphera® is stable even at low pH. This means that you achieve the same hydrolysis with a lower dose, or you can speed up the hydrolysis and increase your output.

Saphera® also works well at neutral pH, which makes it easier for you to simplify your recipes and use the same lactase for all your dairy products.

Calculate how much sugar you can save

Calculate how much sugar you can save

With Saphera®, you can reduce your added sugar content by up to 20%. 

Saphera® is a versatile lactase that works by breaking down lactose into glucose and galactose molecules. Both of these molecules offer higher sweetness perception when they are apart than together, which means you get a naturally sweeter product and can cut down on your sugar content and your sugar spend.

Calculate your 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

 

 

High-profit,
low-fat yogurt

High-profit,
low-fat yogurt

The low-fat yogurt market is estimated to reach $30.8 billion by 2027. 

But what are the trends that are shape this growing market – and how can you turn them into opportunities?

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
Suitable for low-fat yogurt
Suitable for high-protein 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
Enhances sweetness to allow reduced sugar reformulations
Reduces sugar directly without reformulations
Enables fiber claims
Suitable for low-fat yogurt Yes
Suitable for high-protein yogurt
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
Enables fiber claims
Suitable for low-fat yogurt
Suitable for high-protein yogurt
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
Enables fiber claims
Suitable for low-fat yogurt
Suitable for high-protein yogurt
Saphera® Fiber
More
Enzyme class Beta-galactosidase
Strength 3000 LAU-C/g
Enables lactose-free claims
Enhances sweetness to allow reduced sugar reformulations
Reduces sugar directly without reformulations Yes
Enables fiber claims Yes
Suitable for low-fat yogurt
Suitable for high-protein yogurt
Enzyme class
Strength
Enables lactose-free claims
Enhances sweetness to allow reduced sugar reformulations
Reduces sugar directly without reformulations
Enables fiber claims
Suitable for low-fat yogurt
Suitable for high-protein yogurt

Get the highest performance with our best-in-class solutions

Explore our best-in-class products
 
Galaya®-Prime_vertical-with-info_Canister

Take the natural way
to even better yogurt

Take the natural way
to even better yogurt

We have the expertise, solutions and innovation capabilities to help you take the natural way to improving your yogurts.

Are you ready make your yogurt healthier without compromising on taste and texture?

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