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.
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.
Following the recent launch of Dairy Lab’s Sweetness Calculator, Novozymes Technical Service Manager Dr. Craig Sherwin was featured on the Dairy Dialog podcast, where he spoke with host Jim Cornall about the calculator’s capabilities – and Novozymes’ capability to help the industry take sugar reduction even further.
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.
According to Natasha Kumar, Food and Drink Analyst for market intelligence agency Mintel, India's retail yogurt market is set to be one of the fastest growing in the category. And that means significant opportunities for those who can capture consumer interest with value-added products.
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.
Brazil is among the world’s top five consumer markets for milk and dairy products. Though, in recent years, dairy consumption has fallen.
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?