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New solution unlocks the potential for lactose-free and reduced sugar yogurt

News   •   Jun 28, 2016 08:07 GMT

Chr. Hansen launches NOLA® Fit: A unique new lactase enzyme which opens the door to lactose-free or sugar reduced yogurts - without compromising on taste

With more than half the world's population suffering from lactose intolerance to varying degrees (according to Euromonitor), marketers of yogurt and other fermented milk products have long sought for a cost-effective and simple way to reduce lactose.

Chr. Hansen’s new NOLA® Fit is that enabler. It is a highly efficient, cost-attractive innovative enzyme solution that allows dairy producers to reduce or remove lactose - or additionally reduce added sugar in yoghurt by at least 1g per 100g of yogurt without impacting the sweetness of the final product.

Works wonders with the right culture
“With NOLA® Fit the door is open for lactose intolerant consumers to enjoy the goodness of yogurt and other fermented milk products. It breaks down the lactose to glucose and galactose, which additionally results in a naturally sweeter yogurt. It works wonders when applied together with the right yogurt culture,” explains Lars Bredmose, Senior Director, Fresh Dairy, Chr. Hansen.

“The enabling trigger of NOLA® Fit lies in the enzyme’s high activity at low pH, compared to traditional lactase offerings on the market,” he elaborates.

“As powerful as this new offering is, it is beneficial to the quality of the final product to combine NOLA® Fit with the right yogurt culture. This is where we offer our long experience in cultures and enzymes application to make simple, efficient and working solutions in the fermented milk space.”

Perfect for a rich variety of dairy-based products
NOLA® Fit, which is launched globally, is perfect for various dairy-based products. Apart from the obvious benefits in yogurt, it is particularly suitable for premium lactose free milks, fermented milks and reduced sugar fermented milk.

High specific activity and low side activities make this enzyme work efficiently and free from off flavors associated with other types of enzymes. This is especially crucial for UHT (ultra-heat treated) and ESL (extended shelf life) milk.
The combination of NOLA® Fit’s high specificity and low side activities also makes it a perfect match for reducing sugar in shelf stable or fresh flavored milk products.

Spot on market trends

  • Driven by the health and wellness trend many consumers exclude dairy due to the presence of lactose. More and more consumers associate lactose free products with a healthy choice but they will not compromise on taste.
  • The lactose free dairy segment is growing rapidly; not least in high end products such as yogurts and desserts, and especially in Europe, North America and Latin America. Furthermore, increases in disposable income in Asia and Africa, where we find the highest level of lactose intolerance, makes these regions interesting new markets for innovative dairy producers.
  • At the same time sugar is rapidly becoming the new culprit in consumers’ minds. According to a new European study, carried out by the market research company Sensus in Spring 2016, 60% of consumers are monitoring their sugar intake and 25% are actively looking for reduced sugar – but not at the sacrifice of an authentic sweet taste.

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