R&D Lab

With consumers increasingly looking for dairy products low in sugar, fat and lactose, the dairy industry is ripe for innovation. That’s where R&D comes in.

But what solutions currently exist, and what do producers need to consider if they want to offer these healthier products?

Lactase improves production of lactose-free dairy products

The lactase Saphera® enables new innovation in lactose-free, fermented dairy products. Originated from Bifidobacterium bifidum, Saphera® differs considerably from traditional lactases made from yeast, and is the first, major innovation in this growing industry for years.

With Saphera®, the desired lactose level can be more precisely measured and easily reached. This is because less oligosaccharides – carbohydrates – are formed during the reaction compared to yeast lactases, particularly when producing 0.01% lactose-free milk.

Saphera® converts lactose in dairy to galactose and glucose. This enables the dairy producer to reduce the amount of added sugars and still achieve the same degree of sweetness in lactose-free dairy products. This offers the dairy producer the opportunity for more attractive product labels with claims of reduced added sugar.