Novozymes’ fiber-enhancing sugar replacer to “open new markets for dairy”

26 May 2020 --- With a growing demographic of consumers more likely to purchase dairy products with a high fiber and low sugar content, solutions that address both needs are in high demand. FoodIngredientsFirst speaks to Denmark-headquartered biotechnology company Novozymes about its lactase enzyme Saphera Fiber, which increases the content of fibers in milk-based offerings, while also reducing sugar in fermented and non-fermented dairy products. The company envisions an expanded range of applications for its solution, including in the early life nutrition market.

“With the ingredient, producers can expect a simpler ingredient list, cleaner label, and elevated naturality. In addition, Saphera Fiber has no negative impact on taste and texture. The sugar content is reduced without reducing sweetness. It has a positive consumer perception when used as a prebiotic in infant formula. If compared to competitor enzymes, Saphera Fiber gives high GOS [galactooligosaccharides] yield and it is a highly stable and easy-to-handle liquid formulation,” Emmanuel Michelot, Launch Manager at Novozymes tells FoodIngredientsFirst.

In a recent study cited by Novozymes, 59 percent of surveyed 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. Novozymes’ lactase enzyme works by converting lactose contained in the milk into GOS fibers. It does so without reducing the natural sweetness of dairy products. GOS fibers derive from the lactose in cow’s milk and is often associated with improved digestive health.

“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,” he adds.

As a conversion of lactose into GOS – and not an added ingredient – the enzyme simultaneously reduces sugar and calories while increasing fiber (fiber generated has the caloric value of 2 kcal per g whereas sugar has 4 kcal per g). This provides innovation opportunities for brands to combine fiber claims in reduced sugar product reformulation.

In a recent study cited by Novozymes, 59 percent of surveyed 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. The survey collected answers from net 500 respondents in the US, UK, Brazil, Germany, Thailand and South Korea, all of whom consume dairy products regularly.

Indeed, as forecasted by Innova Market Insights, reformulating products with a “Macronutrient Makeover,” is expected to be a key focal point in product development this year.

Opening new markets for dairies
Despite pressure building for the industry to slash sugar rates in their products, consumers still crave sweet flavors. Innovation in the cultures and enzymes space means these natural solutions are increasingly applied to reduce sugar, particularly in the dairy arena. The bonus here is that the final offering can tout the coveted clean label claim.

Consumers care about health, and they are willing to pay more for dairy products with nutritional claims, the Novozymes survey finds. “With Saphera Fiber, dairies 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,” remarks Michelot.

Novozymes’ innovations fall in line with industry’s burgeoning interest in the enzyme space, which explores the potential of these proteins in aiding in sugar replacementIn 2016, Novozymes established an ambitious lactase platform. The flagship solution on this platform was Saphera, which the company outlines as a major innovation within the growing industry of free-from dairy products, “setting a new standard” for the production and quality of lactose-free products.

Novozymes’ innovations fall in line with industry’s burgeoning interest in the enzyme space, which explores the potential of these proteins in aiding in sugar replacement. Last month, DuPont Nutrition & Biosciences (Dupont N&B) launched the Yo-Mix Prime cultures series, which was heralded as “a new industry standard for yogurt manufacturers.” Through the application of various cultures in the range, formulators can expect improved control over sugar content, texture, pH level and stability of yogurt quality throughout distribution channels.

Also in the sugar reduction space, DuPont highlighted its dairy enzyme, DuPont Danisco Nurica at FiE 2019. This enzyme facilitates sugar reduction up to 35 percent, while generating prebiotic dietary fiber in situ through the natural conversion of lactose.

The key to succeeding in the reduced sugar dairy space is naturality, echoes Jessica Bentley, Commercial Development Director, Fresh Dairy, at Chr. Hansen. Tapping into this space, the Danish company commercially launched Sweety Y-1 last year, which is also a lactose-converting culture solution. The ingredients uses Streptococcus thermophilus and Lactobacillus bulgaricus cultures, simply appearing on the label as a culture.

By Benjamin Ferrer

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