More fiber, less sugar: Novozymes’ new enzyme improves dairy’s nutritional profile

20 Mar 2020 --- Novozymes is launching Saphera Fiber, a new lactase enzyme to increase the content fibers in fermented and non-fermented dairy products, while also reducing sugar. The launch comes amid a renewed interest in fiber ingredients and fiber enrichment as consumers are becoming more health-conscious and increasingly aware of the benefits of fiber, according to Emmanuel Michelot, Launch Manager at Novozymes.

The use of fibers in food and beverage launches is increasing globally, featuring a 12 percent year-over-year growth when comparing 2018 and 2017 launches, according to data from Innova Market Insights. In 2018, the top categories of global product launches tracked with fibers were Bakery (13 percent), Dairy (12 percent) and Desserts & Ice Cream (9 percent). Moreover, a 2018 Innova Market Insights survey found that 68 percent of consumers said they consume fiber to promote healthy digestion.

At the same time, a global trend report from Novozymes (2020) Consumers’ perception of fiber in dairy, showed that 59 percent of consumers are more likely to buy dairy products with higher fiber content, and 38 percent of them are willing to pay more for a higher content of fiber in their dairy products.

“This latest solution can be used in various fermented products such as drinking yogurts but also non-fermented products such as flavored milks. Novozymes can provide support to implement the technology for the different production processes in customers’ set-up,” Michelot tells FoodIngredientsFirst.

Authorities are regularly publishing surveys indicating that consumers’ average fiber intake is well below recommended value, he states. “We have recently surveyed more than 3,000 regular dairy consumers from six countries asking them about their perception of fiber in dairy. The survey confirmed the growing interest of consumers for fiber in dairy.”

With increased pressure on having less sugar in products, Michelot expects a positive interest in this ingredient. “One of the key benefits of Saphera Fiber is that it forms fiber and at the same time reduces the sugar content of dairy products,” he adds.

“Saphera Fiber has been developed to help dairy companies bring new innovation to the market, as it enables development of products with nutritional claims. Being a biological solution, it also makes it possible to manufacture dairy products in a sustainable way with less use of artificial or chemically produced ingredients,” Michelot continues.

The new lactase enzyme works by converting lactose contained in the milk into galactooligosaccharides (GOS) fibers. GOS fibers derive from the lactose in cow’s milk and is often associated with improved digestive health.

New markets for dairy?
Consumers care about health and they are willing to pay more for dairy products with nutritional claims, the Novozymes survey reveals.

“With Saphera Fiber, dairy can open the door to new innovation and new markets as it enables them to develop the new type of products consumers are asking for,” Michelot says.

In 2016, Novozymes established an ambitious lactase platform. First solution on this platform was Saphera, which set a new standard for the production and quality of lactose-free products. It was a major innovation within the growing industry of free-from dairy products.

“Saphera Fiber is a new move into this frontier: It’s a lactase that provides innovation opportunities for brands to combine fiber claims in reduced sugar product formulations,” concludes Michelot.

By Elizabeth Green

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