New Solution from Chr. Hansen Unlocks the Potential for Lactose-Free Yogurt

With a large proportion of the world’s population suffering from lactose intolerance to varying degrees 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.

 

Speaking exclusively to FoodIngredientsFirst Lars Bredmose, Senior Director, Fresh Dairy, Chr. Hansen, noted that Chr. Hansen has been working on this development over the past 3+ years, the company are now likely to see the benefits of this highly anticipated product. “We have long seen the need and are proud to present a really useful solution,” he claims.

 

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 Bredmose.

 

“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.”

 

Bredmose also highlights that it’s not just lactose intolerant consumers that can enjoy NOLA Fit, he states that Chr. Hansen are catering to consumers with increased health awareness in dairy as well as to higher demands for great tasting products.

 

“More and more consumers are becoming aware that some of their digestive issues and discomfort may be due to the lactose in dairy products yet they do not want to miss out just because they are sensitive to lactose,” he says. “That’s why the NOLA Fit is a bit of an ‘unlock’ since it works well in fermented milk products like yogurt. It simply gives lactose sensitive people more options because it allows producers to easily produce lactose-free yogurts.”

 

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.