DuPont unveils enzyme for lactose-free dairy market in North America

14 May 2020 --- DuPont Nutrition & Biosciences has unveiled its latest enzyme for the lactose-free dairy market with the North American launch of Bonlacta. The latest solution allows for process optimization and cost reduction. One of the key benefits is that it’s fast-acting under refrigeration conditions and can withstand high temperatures to enable new, optimized processes with even faster lactose hydrolysis targets.  

The unique thermal properties make Bonlacta optimal for flash pasteurization or high-temperature short-time (HTST) processing, notes DuPont N&B. This process is widely used for perishable beverages found in supermarkets, such as fruit and vegetable juices, beer, kosher wine and – where Bonlacta comes in – fluid milk and milk-derived products.

Bonlacta was launched in late 2020 in EMEA and has now been extended to US and Mexico with a global rollout on the horizon, Janelle Crawford, Regional Marketing Lead, North America, tells FoodIngredientsFirst. 

“Lactose intolerance differs from region to region around the world, so the consumer demand for lactose-free products from a digestive health/intolerance perspective varies as well,” she says. “Northern Europe and Scandinavian countries have a very high tolerance while sub-Saharan Africa and Southeast Asia have the least amount of lactose tolerance. Prevalence of lactose malabsorption in the Americas and other parts of Europe fall in between.”

“The use of lactase in sugar reduction is also a strong trend and we do see increased demand in the North American market due to the push for healthy choices in the dairy category.”

Strong demand for lactose-free products
There are a plethora of opportunities for lactose-free producers as this is the fastest-growing segment in the dairy industry, notes the company. Globally, lactose-free products are no longer niche but among the top claims in new milk product launches.

“For many years now, consumers have been more engaged with proactive management of their health and wellness. One of the ways they do this is by seeking food and beverages, such as items with free-from claims, that meet their individual needs.  Lactose-free dairy falls under the health and wellness trend because it is closely associated with improved digestive health and comfort for those consumers with an intolerance to lactose,” Crawford continues. “Lactose-free milks often have other functional benefits such as higher protein, vitamin/mineral fortification, and/or reduction in added sugar – all of which are well-aligned with health and wellness in the food & beverage industry.”

“Because many lactose-free dairy products are ultra-pasteurized during processing, consumers can also enjoy their longer shelf life. This allows additional time to consume the product, resulting in less food waste and a better value-for-the-money. Manufacturers are interested in the lactose-free dairy segment because it is profitable and expanding. New innovation gives them a chance to grow in an otherwise stagnant dairy market and an opportunity to compete with non-dairy milk alternatives,” she says. 

Bonlacta also offers manufacturers other advantages including superior filterability during in-line milk processing which reduces downtime and delivers considerable cost savings during production. Its high purity ensures a clean taste in products stored at refrigerated or ambient temperatures. Less undesired off-flavors and less undesired reactions bring opportunities for use in new products such as hybrid milks with many added ingredients. 

The fast lactose hydrolysis process is further accelerated by salt addition, making Bonlacta ideal for use in fresh cheese and related dairy applications. Additionally, its high enzyme stability, relative dose reduction, and lactase addition flexibility during processing are significant advantages for milk and dairy product producers.

“The main challenge faced in the development of such products is often linking inefficiencies and unmet needs of dairy manufacturers into a design,” Crawford adds. “We also strive to develop a product that not only provides a solution to current needs but also opens up additional opportunities for dairy processors, whether that be increased flexibility in processing existing products on the market or expanding into new, innovative consumer products that support the nutrition trends. We harnessed our broad industry knowledge and used it to develop a product that challenges the status quo in dairy manufacturing so that our customers can use it today.”

Earlier this week, DuPont Nutrition & Biosciences and IFF jointly announced a new operating model as well as a “purpose and vision” for the intended combined company. Flagging the potential of IFF and N&B to “shape the future” of the F&B industry, Andreas Fibig, IFF Chairman and CEO, who will continue these roles with the combined company, says “a leadership team, executive committee and operating philosophy has been identified.” The organization will include four divisions: Taste, Food & Beverage, Scent, Health & Biosciences and Pharma Solutions.

By Gaynor Selby

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