Hitting the sweet spot with lactases: Enabling health benefits without compromise
01 Jul 2020 | DuPont
DuPont’s new lactase enzyme solutions answer the growing consumer demand for dairy products that are lactose-free, as well as offering a more desirable nutritional profile in terms of sugar and fiber content. Bonlacta is DuPont’s latest North American enzyme, while flagship lactase Nurica launched in Europe at the end of 2019. Introducing this webinar, Lu Ann Williams, Director of Insights and Innovation at Innova Market Insights, also shares how the market researcher’s Top Ten Trends for 2020 are impacting themes around reformulation in innovation.
Brought to you by
So welcome everyone to our webinar today, Hitting the Sweet Spot with lactases.
This webinar is brought to you by DuPont Nutrition and Biosciences in collaboration with Enova Market Insights.
I'm Louanne Williams, and I will be the moderator today as as the first speaker.
We have two other speakers today that I'd like to introduce.
The first is Colette Lentz from the North America Group.
She's the manage manager of applications at Culture and Dairy Enzymes at DuPont, and Clementina Della Monaco, she was the global product manager at Dairy Enzymes.
So before we get on to the content.
And the specifics of the products that we want to talk about today, I just wanna give you some information and some, some background and talk about some of the trends that we see happening in the market today.
And the first I'd like to talk about is, is lactose free.
We've been talking about free from for probably 10 or 12 years now, and it's really clear now it's absolutely not going away, and we have some data here that that backs that up.
So you can see the chart here on the left.
This is the index number of food and beverage launches that have a lactose-free claim in the world.
We use 2015 as as our index and our beginning point and you can see that over the five past years we've seen a 14% annual annual growth in products with a lactose-free positioning, so it's something that's still on the increase.
We also see, when we ask consumers, did you follow a lactose-free diet, you can see that, younger consumers, are really starting to gain the lactose-free diet is really gaining momentum with younger consumers.
15% of American consumers aged 20 to 25 followed the lactose-free diet.
38% of consumers 26 to 35 and 27% of consumers 36 to 45.
These are really significant numbers.
And for anyone that has a lactose free person, a family member, you also start to see that the products are so good now that if one family member follows it, the household will also start to adapt, some of the products, that are lactose free as so there's a lot of, of different things driving this forward, and we expect to see continued growth, but as I say, it's absolutely here to stay.
Every year we do a big top 10 trends and we look at what's happening and what's going to impact how those trends are going to impact different categories or other trends, so we looked at some of the of our top 10 trends this year to see what kind of impact they will have on lactose-free, dairy innovation.
So we can see one thing that's happening is around storytelling, winning with words.
Consumers are absolutely captivated by the stories that are behind their products, and transparency on the production process is a really important part of that.
We know consumers care about where the ingredients come from, but also how the products are made.
So that is certainly a trend that also aligns really with the lactose-free dairy trend.
Macronutrient makeover.
There's also a lot of consumer interest and discussion around the perception of macronutrients, mostly in relation to health.
So sugar reduction, fiber, these types of, of macronutrients are really, there's a lot of attention and focus on them.
I think fiber is a really interesting one because it was.
Again, over the past 10 years, 10 years ago, we talked a lot about fiber, a lot about fiber and protein for satiety.
There was digestive health was a big driver of this as.
Then we heard a bit less about it, but Really in the past few years, fiber is back in focus.
Most consumers around the world do not eat enough fiber, so again, this is a really, really important nutrient now that again we expect to see increasing interest in over the next few years.
Another one is A Star Is Born, and this is all looking around, looking at really like kind of hero ingredients or what becomes a hero ingredients.
Consumers need to be familiar, but they also need to accept, the ingredient if you're going to make something mainstream.
Prebiotics, dietary fibers.
Again, I remember at the beginning of my career, more than 25 years ago.
There was a lot of new research coming out around prebiotics, and now it's starting to enter into the mainstream.
Probiotics have been an absolutely massive hit for over the past 345 years.
We've seen a resurgence in interest in.
Probiotics and now we're seeing a lot more interest in prebiotic dairy dietary fibers as.
So these trends again also align very with what we're going to see and talk about today around lactose-free dairy innovation.
Just looking a little bit more detail at this, idea of storytelling.
Again, we live in a very transparent world and we ask consumers, why do you want to know about the story?
To learn where the ingredients come from is always number one, but also to understand the product's benefits.
And overall across the, the 10 countries that we looked at, 75% of consumers said that brands should be transparent about their production process.
That's a real opportunity to talk about how it's made, the benefits of it being made that way.
We've been analyzing this, looking at things like even around fermentation, why something is packaged a certain way.
Again, you have a big opportunity to connect and build brand loyalty, by communicating in a very meaningful way with your consumer about how things are made.
Looking at macronutrients again, we ask consumers, how many of you agree that the nutritional details influence your purchasing decision, and 67% of global consumers agreed that labeling around sugar influences their purchasing decision, and 65% agreed when it came to fiber.
So again, as I mentioned, these are really important nutrients that consumers are paying a lot more attention to, and these numbers back that up.
We also see, a lot more sugar related claims, high fiber claims that also make it onto the front of the pack or in a very, , prominent way on the back of the pack.
You can see an example there from APR.
We've seen an increase in high or source of fiber claims.
Over the past 5 years, and also an increase in low sugar, no added sugar or sugar-free claims as.
So again, these are trends that, that will definitely continue, in the coming few years.
So now let's look at, I mentioned, consumer acceptance and familiarity is really important.
If an ingredient is gonna become one of the star ingredients.
And here, we did a survey of a lot of ingredients, but The two that we're focusing on are prebiotics and probiotics.
So the orange circle that you see on the left is prebiotics and probiotics on the right.
The size of the orange circle is the number of new product launches that contain one of those ingredients, but you can see that they're in the absolute sweet spot, which is that top right-hand side where you have high consumer familiarity but also high consumer acceptance.
And as I mentioned, these are two ingredients that are that are very on trend and have.
The potential to grow even more in the coming period.
So that's it for me.
We're now going to turn it over to Clem, and Collette, and Clem will go first and, talk you through some of the solutions that they have to make, some of these claims and to create products that align really with the trends that we see in today's market.
Clem, over to you.
Yes, it is great to show the portfolio of the nutrition and biosciences in the context of, the lactases and what we can do, related to both the trends and the needs of the manufacturers.
So here we're really linking back to what Luanne just mentioned around the trends in lactose-free dairy products that are becoming more mainstream.
So with the two products that we are about to discuss today we really want to connect with the trends that we have heard about both with the lactose-free but also with the nutritional and the insights into the dairy product.
It's certainly true that the lactose-free is the fastest growing dairy segment globally and when you look at the chart on your right, you definitely see a kegger that supports that and you do also see.
The, the main category where we see this growth continues to be milk, followed by yogurt.
And some of the other categories are also growing accordingly.
So, we do see in the lactase phase, of course, a raising demand for lactases that can support this type of trends.
Now, lactases are of course products that have been on the market for several years.
And right now they're basically.
They, they, they should be delivering an advantage to the manufacturer and you know as Juan was talking about, the right hand corner of the, going mainstream, department nutrition and biosciences, is basically try to develop tools that will allow to premiumize if you want, the lactose-free and add the benefits that we're discussing.
So I'm Clementina de la Monaco.
I'm the global product manager for dairy enzymes, and, together with my colleague Colette Lentz, we will go through our story.
You were, Yan was mentioning about our customers and the consumers asking more and more.
About the story behind the products and we hope to have a good story around the nutritional benefits that we can add to dairy products nowadays, but also to the, to how we can help and support the manufacturing needs and the type of flexibility that our products can bring to them so that their products themselves can start to become mainstream.
So, we have, therefore attempted to develop something that would help us rethink the way, we produce lactose-free.
And so I would like to introduce, DuPont Deniscobo lactase, which is, a lactase that has just, been launched.
It is really meant for all lactose-based dairy products.
So we are looking at categories that span from fresh to frozen.
And ambient dairy, of course with the new trends and and of course we're therefore looking at both neutral dairy as as fresh fermented so we, we believe that customers who do have a product offering in the no in zero lactose or reduced lactose will have an interest in discovering how they they can basically rethink their processes or how they can take advantage of this new product.
And of course there should be some, GM acceptance in, in terms of, properties of the enzyme, but this just means that this enzyme is just a native protein sequence that we express in one of our host platforms and, does not reside with the final product.
It is just a way of manufacturing it.
This volactta product is a highly pure Lactobacillus delbrecki subspecies vulgaricus, and it's a thermmophilic lactase that strives for neutral pH.
The uniqueness of this product is that it has zero sulphatase activity.
Aresulsphatase is an enzymatic activity that tends to be associated with the off flavors in the milk.
Our host platform is naturally deficient of this activity and therefore bor lactase this great purity and therefore can deliver amazing products with clean taste.
And in terms of positioning, being a thermo stable or thermophilic type of lactase enables to use it at high temperatures.
And this is a feature where that can can currently not be exploited because of the thermal ability of the, of most of the lactases that you may find on the market that are suitable for a fresh dairy type of market.
It also strives for lactose concentrations that are below 3.5%, like, as an example, those applications where the milk is pre-filtered before the treatment with the lactose.
And my colleague Colette will tell you a lot more about this.
Unlike the Nurerica, which is the enzyme that we're going to be talking next.volacta is what we may call a traditional type of lactase, where the hydrolytic activity wins over the beta galactoidic one.
And so in this cartoon, you basically see that a molecule of lactose is split.
Include sugar components, galaxos and glucose, and therefore, you reduce the lactose, which may cause, of course, intolerances and issues with its presence and releases galaxos and glucose.
Now, The lactases have been used in this way in order to generate sweetness by the generation of glucose.
And so, this is also a way to add some more value in terms of sugar reduction, to the products, to the dairy products.
It is a unique type of product in that, as I mentioned, it has, it is a thermophilic enzyme, and so it can operate at very high temperatures and have a very fast kinetics.
Also on the refrigerated conditions, which is typically a must-have for for processes that do fit into the fresh dairy manufacturing.
Whenever we're looking at achieving a lactose target less than 1000 ppm, it also delivers great costing use, up to 50% of those reduction under the typical milk and yogurt processing conditions.
We have also observed.
Improve filterability in sterile dosing in line systems and so this means that it's possible to have a longer production run and have also significant savings on filter and filter replacements of course and.
I will mention once again that it's a high purity product so it it results in clean lactose free products with a great test taste and long storage stability for using extended shelf life or UHT type of applications and I will pass it over to my colleague to explain some more technical details.
All right, thank you, Clem.
And so yeah, I'd like to kind of talk about those 5 points that were just mentioned and go into a little bit more detail with bone lacta.
And so here on this slide is talking a little bit more about the the higher temperature possibilities with bone lacta.
And what you can see on the left graph is you've got on the horizontal axis temperature and on the vertical axis the relative activity.
And bonelata is shown there in blue.
You can see that it has a high temperature optimum of, it can work, very at 60 °C or around 140 °F.
And you can see that other traditional commercial lactases on the markets are not able to operate under those conditions.
And, because bone lactose works so at higher temperatures, it can also, break down your lactose significantly faster.
And With foam lacta, you can have up to a 50% savings and reaction time at say 60 °C or 140 °F compared to traditional lactases at 40 to 50 °C or 104 to 122.
So you can get significant, faster lactose hydrolysis there if you're able to go to higher temperatures.
On the right, it's kind of a newer concept.
So typically, when you add a lactase, to milk, for example, you would either need to, add the enzyme before you pasteurize in a tank and let it sit there and work for a certain amount of hours.
Before you pasteurize or if you add it after you pasteurize, you would need to add the enzyme via a sterile piece of equipment like a Tetra pack aldose.
And so both of those options either take time or money or, or, money to purchase the equipment.
And so with bone lacta though, what you can actually do is add the, the enzyme right before you pasteurize on your HTST conditions, and it'll survive the pasteurization.
So you don't need a tank to hold the enzyme before you pasteurize and you don't need equipment after you pasteurize for the enzyme to work.
So that can have a significant savings on time and, and equipment costs.
And so while the enzyme works very at high temperatures, it also works extremely , under refrigeration conditions.
And what we have here are two examples.
On the left is, as I just mentioned, if you add the enzyme before pasteurization via like a, a batch system where you have the enzyme in a tank.
Yeah, the bone lacta works significantly faster than other lactases on the market under refrigeration conditions as.
And so what you have shown here is bone lacta is in blue on the left graph.
And the traditional lactase is shown in like the pink kind of color.
And you can see that bone lacta has up to 50% less time, at the same usage rate.
So you can free up some pink space.
Or if you would rather have the same amount of time, you can have a nice dose reduction in the amount of lactase you're using up to 20 to 50%.
So it kind of depends on what you're looking for.
If you'd rather have less time in your tank to create more space or if you'd rather have a lower amount of enzyme being added and still get done in the same amount of time, kind of, what, whatever works best for you, we're kind of in the middle.
Which is great to have options there.
And on the right is if you add the enzyme post-pasteurization via a system like a Touch packaldose or JCS.
And again, the bone lacta is significantly faster if that's possible for you to do.
And so lactose hydrolysis can be completed in up to 35% less time or up to 25 to 35% dose reduction.
And the reason the differences are shown here is because typically, you would take longer for doing like your QQAQC testing.
So that's why the graph on the right takes out, goes out to 48 hours, when you add the enzyme postpateeurization.
So those are kind of how the enzyme works, under higher temperature and refrigeration conditions.
But I'd also really like to touch on the higher purity possibilities with this enzyme.
And so it really allows for a nice, clean taste as K was talking about.
With the aeryl sulfatase, site activity, you have, you don't have that.
Some people call it like a barney note or a metallic notes in longer shelf life products if there's aeryl sulfatase side activity presents.
And with this spoon lacta, it is highly pure with no aero sulfatase activity and allows for a nice clean taste over long shelf-like products.
And the sensory, results are shown there on the left and it, it does extremely under refrigeration conditions or under ambient, products as.
And with any lactase, and, and the, the lactase is no different, you will get a little bit of a sweeter note when you add bone lacta.
And that's because when you break down the lactose into the glucose and galactose molecules that are separate, the, the added glucose or the glucose that's, that's freed, allows for a little bit extra sweetness there.
And so that's why you see that in the last graph with the, the little bit higher, sweeter taste.
And on the right, another extremely, excellent benefits of bone lata is the improved filter ability because of the high purity of it.
So if you add the enzyme post-pasteurization, as we were discussing via like a tetrapcaldose, you have to filter the enzyme.
And with that, if you clog the filters too frequently, you have extra filter costs that you have to keep changing out.
You have more downtime because you have to change the filters, so that can, you know, cause a lot of extra costs and time, that you may not be expecting as.
And so with Flaska.
It because it is so pure you have a nice improved filter ability that allows for less downtime and significantly saves on filter costs up to 90% and what has that that has translated to about $100,000 US dollars per year, or more.
And that graph on the right just shows the pressure differences with bone lacta and blue and the commercial one in pink, and you can see that you do not want pressure to increase significantly very fast because that means you would change the, the filter on the system.
So bone lacta has a nice slow filter or pressure increase with the filter over time and, and showing the improved filter ability there.
And so, additionally, I wanna talk a little bit more about the purity because as more and more products start coming out that are more complex and you're not only working with dairy products or you're working with dairy products that have a lot of ingredients or making some like hybrid products, it's really important that your purity, that you have a high purity lactase so that you have a nice, clean taste and no undesired reactions occurring.
So what I have shown here is that a hybrid milk, that's dairy milk mixed with oats.
And with this, the lac the Belmacta was added to give a little extra sweetness to the dairy portion of this product, and with that we didn't, we, we do not want any kind of changes in the final product.
But, and what you can see in blue here is that the, the viscosity or the thickness with Balmacta of the products didn't change throughout shelf life.
But when using a different commercial lactase on the market, you can see that the viscosity did change over shelf life.
And that's because of the impurities that were present in that commercial lactase.
And so this really shows that the, the purity of the enzyme, not only is it about the clean taste, but it's about making sure that your product is high quality and consistent throughout shelf life.
And here, I'd like to talk a little bit too just about other applications.
And so we talked about milk a little bit.
That's, that, the examples I gave are also true for like ice cream when you're treating the milk base.
But I'd also like to talk about other applications.
And so I just have one here with yogurt, because It's really great to have bone lactose, be able to use across multiple applications and dairy products, so that you don't have.
Picking and choosing which lactase you're using.
And you can have one lactase that can really do it all, and regardless of what application you're, you're using.
And so here we've got a yogurt example.
And, again, because bone lacta works at, higher temperatures, we can show, see here that you have up to 30% dose reduction compared to other lactases on the market.
And I, I had already previously mentioned about the added sweetness that comes with any lactase, including bone lacta.
And because of the added sweetness, you're also able to, possibly reduce your added sugar in your yogurt or other kind of application where you're having added sugar.
And that's what that is shown on the right there in that table where you use your added sugar by about, the rule of thumb is about 1 g per 100 g if you're adding bolacca lactase for yogurt, or about 1.5 g per 100 g can reduce your added sugar for flavored milk.
So that's just another kind of added benefit, on sugar reduction.
And I'd also like to mention that these, these slides they'll show 1000 PPM as a lactose-free targets, which is more typical, typically used in the US.
But this enzyme will work under lower lactase or lactose targets as , like 100 ppm or whatever your lactose target is.
But we, for the sake of just showing examples, we have 1000 ppm shown here.
And so yeah, those, those, those are kind of the examples that highlighted the five different points here of why bone lacta is unique.
And so with that, I'd like to turn it back over to Clem to talk a little bit more about other challenges of the dairy diet and the dairy industry.
Yes, let's switch back gears and reconnect with some of the trends that Luan presented just a while back and so I would like to touch base.
On the topic of the sugar and the fibers that we have mentioned before, the sugar reduction has become a mainstream topic also in the dairy industry.
We see here some, some articles from the media that mentioned the sugar, and so, the war on sugar after what we have had on the war on fat, and it's, of course, on the spotlight by both media and policy, and it's also educating consumers on diets and healthy living.
And the type of questions that we were mentioning before, the questions around, tell me more about how you could do, tell me more about your story.
When we look at the trends in terms of the number of product launches that we start to see on the shelf, it is clear that there is a connection between the media, the policy, and the behaviors and of course how the manufacturers are responding and so we do see many of the product launches.
They do have claims like the no added sugars or calorie reductions or the zero sugar type of claim and these have been of course growing over the last few years and it's expected to go at an even faster rate over the next few months.
We have also mentioned about the fiber and the fiber intake, which is focused, focused and point of concern.
In fact, there is an increasing concern around the lack of fiber and the WHO as pronounced in terms of suggesting adults to consume 25 g of fiber per day, and most people actually fall short of this recommendation.
Again, we do see, over the past few years, again, an increase in the number of products that are launched that do contain a fiber claim on the product.
And so this is just a picture of the dairy industry in Europe, but it's certainly a trend that we're observing globally.
So, we have mentioned about the lactose reduction in its connection with the intolerances.
We have mentioned about the sugar and the fiber.
And what I'd like to cover, we collect now is a unique all in one enzyme solution that seeks to address all these points, with just one enzyme.
Nica was just launched in the last, few months, and it's, just been awarded, a great award in food ingredients, and it tackles three aspects.
It, it addresses the lactose reduction, it helps with, promoting digestive health, and it addresses the sugar reduction in the product where it's used.
And it does so by generating non-digestible fibers.
Now let's, let's look at our story in this, this jar of fruit.
So in here what we commit to is that whenever you use the Deonanni comunica in your product you will have a lactose content that is less than 1%.
You can address, , sugar reduction of higher than 35%.
And, of course, you can also reduce your lactose calories contribution, because you will be producing Gauss fiber, so galacto is ghosaccharides, non-digestible fiber in excess of 1.6%, generated in situ, just with ingredients that are typically present in your food formulation.
Nurria is a, is a lactase with a pronounced activity of beta galactosidase, and it's a liquid enzyme preparation.
This molecule is derived from Bidobacterium bifidu and it's again expressed in one of our proprietary host platforms, and it has a shelf life of 12 months under refrigerated conditions, and it has both Koche and halal status.
Before I mention about the mechanism of the traditional lactase and that sweetness that gets generated whenever the lactose is split into the sugar components.
And the noria also does the same.
So, it splits the lactose into glucose and galaxose, but then uses the glucose and primes seed with molecules of galaxose and extends this chains.
Into non-digestible fiber.
The DP3 that you see here on the slide refers to the degree of polymerization of the non-digestible fiber, and they are typically in between DP3 and DP8 whenever generated with our enzymes.
By having the generation of this non-digestible fiber, it's of course possible to reduce the calories and the sugar, because our body will not be able to digest them as effectively as, of course, the sugar monomer, and this contributes to the sugar reduction.
On to collect.
All right.
Thanks again, Clem.
And so, yeah, just talking a little bit more about some of the benefits of Nica is, as Clem had mentioned, it reduces the lactose.
And this is supposed to currently available glactoligosaccharides on the markets that increase lactose content.
So with Norica, you have a nice reduction in your lactose.
And it also creates a strong natural connotation because the fiber is made in situ by adding the enzymes to the milk.
So it's just taking the lactose and making fiber instead of adding like an additional added fiber ingredients.
And it produces the GOs or lactoligosaccharide fiber, which is the main fiber used in infant formula that's widely researched.
And we have some other examples shown here about some of the other benefits that's shown in research papers, like it increases mineral absorption and induces the feeling of satiety.
So it's a, it's great to see, all of these benefits and how it provides the opportunity to make multiple claims using just one enzyme.
And so with some of the technical gains that Norica has, one of the big questions that we get a lot is how does it affect your acidification process or taste or texture of a yogurt, if you're using it in a yogurt, application.
And the great thing with this Norica is that it has no detectable impact on any of the acidification, taste, or texture.
And we've been able to show that, through multiple lab studies.
And what you also see here is a cost and use comparison against some other solutions that are available on the market.
So like Inuin and and Fos are shown compared to Noria and what you can see here is that the we have superior functionality and opportunities with a competitive cost and use with Norica.
And so a little bit more on the technical side and how you produce the goth fiber during the application.
And so what is shown, we've got 3 different graphs here and let's just take the left graph first and this one shows the optimal Norica dose at refrigeration conditions for 22 different lactose starting levels.
So on that last graph on the horizontal axis is the, the dose of Norica in grams per liter.
On the, on the vertical is the amount of fiber that's being made.
And there, you've got two different lactose starting levels.
Green is 4.7%, lactose, and blue is 8.4%.
And you can see, the more lactose that you have, the more fiber you're gonna generate, and a little bit higher Norica dose you need, because you're having a higher starting lactose.
And then in the middle graph, it's kind of showing under refrigeration conditions, how long it takes to make the goth fiber.
So here again, we've got gas fiber on the vertical, but on the horizontal, now we have time and hours of how long it takes to, to reach your maximum fiber amount.
And so you can see it takes about 18 to 24 hours under refrigeration conditions to reach your peak goth fiber level.
And on the right, it shows how the target GO fiber content can be achieved by standardizing lactose content in milk, if that's a possibility for you.
So with higher lactose starting content, the more fiber you'll make.
So really, it's just important to kind of know what your starting lactose level is, to know what your end fiber amount will be.
And with that a little bit more about how the enzyme works in the application is that it's very critical that there's an enzyme inactivation step which essentially means that the enzyme is no longer working.
At the, after you've made your peak amount of Gauss fiber.
So this graph shows in, in the horizontal is time, and on the vertical is the Gs concentration or, or your fiber amounts.
So in green, it shows that you'll, you'll make the fiber level over time.
And then in blue, it shows that if you don't stop the enzyme from continuing to work, it makes the fiber, but then it will also degrade or break it down.
And we don't want that.
We would like the fiber to stay high throughout shelf life for the products.
So we need to, at, at the peak of the fiber amount being made, you then need to inactivate the enzyme, the neuroa enzymes, so that it doesn't break down the fiber.
And that's what's shown in that pink, line there.
So that's a very critical thing.
And typically what is recommended to stop the enzyme from working is to pasteurize, Your product or so that way you inactivate the neuroa enzyme through heat.
And with that, if you have, if you do inactivate the Nourica enzyme at the right point, so after you've made your peak fiber amounts, you can see here that the fiber level in, in, in this specific example is in yogurt is very stable throughout the shelf life.
And here we've got 0 to 42 days shown in the, the different bars and your fiber levels shown here.
So you can see it's, the fiber has great stability over shelf life and we even have different, Cultures that were used in the fermentation process as to show that the fiber level is high for each of the three different cultures that were tested here and that there's no change in the fiber over shelf life for any of these yogurt products.
And so the another big question that we get frequently is what kind of nutritional health claims are possible.
And so here we have an example for Europe specifically, and just, wanted to at least show the kind of appeal to fiber claims with this slide.
And so with here we have just the example of how much fiber you need to make a source of fiber claim or a high fiber claim.
So on the left is the source of fiber, and that's about 3 g of fiber per 100 g, or 1.5 g of fiber per 100 kcal is what is needed to make that claim or more.
And then on the right is the high fiber where about 6 g of fiber is needed per 100 g or 3 g of fiber per 100 kcal.
And , there's a, the, the research really shows a strong link between digestive health and weight management benefits with fiber.
And so as Clem was mentioning before that the fiber intake level with people is typically not at the target at which is being recommended on a daily intake level.
And so here we've got one serving brings 5 g of fiber or 20% of the RDI.
And 5 g of fiber is the amount most consumers in Europe lack in their daily diet.
So having this extra fiber can really help people achieve the their fiber targets every day.
And on the next slide, taking those possible claims that I just showed for Europe, we have two different examples here.
On the top, example A is if you have a yogurt milk that has 4.7% lactose, and on the bottom is example B is 8% lactose.
And we just have different examples of what kind of claims would be possible when you add Norica.
So for example, A, when you add Norica, you can have a source of fiber claim and reduce sugar with 34% sugar reduction.
An example B talks, shows that because you have higher starting lactose content, you'll have more fiber.
So you can have a source of fiber or rich in fiber claim and also reduce sugar as with up to 40% sugar reduction for that example.
So just some examples to kind of get familiarity with what's possible with Norica and fiber and, and sugar reduction.
And so with that, so I'll just circle back to the different benefits that we talked about for Norico.
And so today we talked about, with Norica, you'll have lactose reduction, less than 1%.
We'll have a lactose calorie contribution reduction as because you're making the greater than 1.6% of GS fiber generated in situ.
And you also have total sugar content reduction of, of examples shown here of 35% sugar reduction or higher.
And so all of this is possible with Nurria in one solution.
And with that, I'd just like to thank you for your time and attention today, and I believe we'll now open it up for questions.
And we do have a few questions that came in.
So, this is one, it's great for me to be the moderator because I don't have to answer the hard ones.
So the first question is about labeling.
So what about labeling the enzymes?
Yes or no?
Do they need filtering or removal of the enzyme by high heat activation or by high heat inactivation?
Can one of you talk a little bit about, how these enzymes are labeled?
Yes, so Clem, do you wanna talk about the regulatory status?
A Little bit about labeling these solutions.
And how how the invites are labeled.
Yes, sure.
So, the enzymes, whenever they used in a product and they are inactivated, they are basically considered, processing aids, and depending on the type of enzymes that you have, whether it is prolactone, Nura, the type of inactivation will be different, and it's really dependent upon The process that you use them in, now when we look at labeling, there are two different ways, right?
We could look at the labeling of, of, of the enzyme itself on the, on the product label, and you could also think about how are you going to, label as an example the fiber that you're generating with these enzymes.
I must say that many of these questions are typically answered by, it depends, it's a very regional specification.
And so, we can share that, as an example, when we look at Nrica, the type of cross fibers that are generated are in the range of degree of polymerization between 3 and 8, and they are all, non-digestible fibers.
So we do have a standard method that is utilized and so as a manufacturer, you are free to label the.
Fiber depending or not or depending whether you reach the amount of fiber desired in the final product and Colette just referred to it in some of the previous slides.
So depending on the initial lactose content you will get formation of fibers and you will be able to do a claim that it's either a source of fiber or fortifying fiber.
Colette, would you like to touch upon the inactivation of the enzymes more?
Yeah, sure.
So for on lacta, typically, if, high enough pasteurization conditions that would inactivate the enzymes, And also, if, using it in a fermentation type setup, the, the lower pH will also inactivate the bone lacta.
So different ways of, of processing to be able to have the enzymes be completely inactive.
And then Norica, typically, the pH is not sufficient enough to inactivate the Norica, in fermentation products.
So typically you have to have some kind of heat step or a combination of heat and lower pH.
So there's different ways and we can definitely work with you to kind of figure out the optimum, depending on kind of the application and what kind of processing conditions you're working with.
OK, God, there's a lot of questions coming in now and just to tell everyone if we don't have a chance to answer, in the, into the remaining time somebody can respond by email, later, can one of you talk about the levels of residual lactose that you can reach, with Norica?
Yeah, I can take that one.
So Norica typically reaches less than 1% lactose.
If you're starting off with a, a traditional milk base that has close to like the 4.9% lactose, for example.
So you'd reached less than 1% lactose, which, can, can typically get you a lactose reduced claim.
You can get down to the, the low enough, lactose levels to reach lactose-free, whether that be like your 0.1% or your 0.001%.
But you would have to use another enzyme in combination with Lyrica and DuPont has solutions to be able to reach the lactose-free levels.
But Norica alone will not.
It'll get you lactose-re reduced, but you can combine it with other enzymes to get you the lactose-free.
OK, and what about any other purity standards?
Can you talk about, any other, any other, kind of side, effects or side impacts by using some of these enzymes?
Anything else you want to add about that?
Yeah, I can take this.
I think that this is one of the challenges that the dairy manufacturers face in general.
It doesn't apply necessarily to just Norika, but any of the lax cases that we have in the portfolio.
So here I see that we touch upon, you know, some of the side activities and, and so the, the common ones that you are after in the product that will go in your milk or yogurt is.
Protease, and that is sulfatase and invertase at times it's cellula because it really depends on what type of yogurt systems you're using your enzymes in.
We have very high purity, so we, we purify all our dairy enzymes, so we do not have, any residual activity of these ones, and I must say that, are.
Phosphatase is one that is very important in milk application, fluid milk applications because as Colla mentioned it can it can deliver that barn flavor and off note our strains are naturally deficient of sulphatase so our lactase is at zero adult sulfatase.
It's not that there is low or residual.
We just use some proprietary strains that do not have this activity at all, so you, you will get a very clean and nicely tasting product.
OK, and what about fermentation time?
Are the are the times, impacted by using Norica?
So yeah I can take this one.
So for, for traditional, yogurt, with where the Noraut was added before fermentation, so you have fiber in there and then you add the culture during the fermentation.
We have not seen any significant, negative impacts.
If anything, it's either been typically the same or in some cases, the benefits of slightly, just slightly faster, kind of depending on what you, what cultures and conditions you're using, but typically it's unchanged.
OK, and then we have a couple of questions about other products so is there a lactase for cottage cheese?
Yes, I can take that one too.
So, yeah, we talked a bit about some of the benefits of bone lacta, the, the lactase at the beginning of the slides, but we didn't touch on all the applications, and one of which that bone lacta actually has, a lot of advantage is, is in the cottage cheese as.
So sometimes, the cottage cheese, like the salt addition or like the sodium that's in there for the dressing can sometimes have a negative, impact on the performance of the lactase.
And what we've actually seen with bone lactose is that the sodium or the salt addition for the dressing can actually result in faster lactose hydrolysis.
So it actually shows a benefit for bone lactase.
And so we've tested this bone lacta and and cottage cheese for the dressing and in the curd portion and have seen some great improvements there and reaching lower lactose faster because of that extra salt addition.
So bone lacta is excellent for that application as.
Interesting.
So we talked mostly about dairy today, but can you use, these enzymes and products other than fermented milk?
And , cottage cheese is one, but are there other applications that you would like to talk about or mention?
Yeah, I can take this.
I, I think that the possibilities are infinite and so we tend to always start from grounds that are the most used ones and so here today we have discussed about, milk and yogurt for the most part and of course we have touched upon the hybrid milks and we just discussed the cottage cheese, but you could see how you could expand, the toolbox and so.
You could use it in powdered milk, you could use it in ice cream, you could use it into frozen desserts into some cheese applications.
The flexibility that it provides with a high temperature, stability is great and so we're trying to take advantage of that across many different applications.
On the Nica side, the heating activation, is perfectly suitable for a yogurt processing, but it doesn't mean that, you cannot extend that beyond.
And so we are, we're actually looking into other applications with that as , being that, flavor milk, powdered milk, or some sort of cheese.
So there is definitely room to do more.
We just, gave a snapshot of some of the, of, you know, some of the most traditional applications.
OK, so now somebody just asked if that they are not going to pasteurize their yogurt.
So do you have, how do you inactivate the enzyme in that case?
How else would you like to take it?
Yeah, sure.
So, yeah, if you're, the, the real thing with the yogurt side is that you would have to treat the, the milk prior to when you would add the culture, during fermentation.
So you would treat the milk with Norha and then you would pasteurize the milk, as you would typically do today.
Before going into the fermentation step.
So you would need to give Norica some time to work to make the fiber under refrigeration conditions, before you go and pasteurize.
So then that pasteurizing step that you typically have in yogurt manufacturing processing would, inactivate the Norica and then you would add the culture and you complete your fermentation like you normally would.
So it doesn't need to be that the, the yogurt itself is then pasteurized again.
You would just make sure that the.
The typical pasteurization you're already doing is going to inactivate it before you fer ferment.
OK.
Here's a question about sweetness perception.
So, what about, how does the sweetness perception, after a Norica application, does it, does it change or is it different or how does it compare to, a regular lactase?
Yeah, I can take this.
I must say that the taste is amazing.
The traditional lactase, by hydrolyzing lactose, mm, liberates, freezes up this sugar.
And that glucose that is freed up basically gives this overpowering sweetness to lactose-free products.
So we, we now tend to see in the dairy manufacturing that some of the producers will pre-filter some of the lactose as an example in order to lower the lactose content prior to the addition of the lactose.
Of the lactate in such a way that is, weakness basically, is more balanced.
Instead, with Nurea, of course, we still have the generation of, of glucose of free glucose because the lactose is split and because of, the fact that not all glucose is captured into this oligosaccharides that gets formed.
But by having a reduced pool of sugar, the sweetness is just very balanced.
So there is a big difference between a lactose-free product and a product that has been just treated with Norica and you should just try it.
It's, it's really good.
OK, I have to say, I, I participate in a lot of webinars, but I don't think I've ever seen the quality and level of questions that we have today.
So, do you have the energy to answer a couple more?
There's 2 more.
Absolutely.
OK, OK, so this is kind of a long question.
So using Norica, can you make completely lactose-free products with additional fiber, or is it only possible to transform 30% of the lactose with 70% residual lactose, in the lactose-free product?
I hope I asked that , but I think you get the gist.
Yeah, I think I guess I think I have the gist of that question.
Yeah, so I kind of did allude to this a little bit earlier, one of the other questions, but I did wanna just mention, so it's actually not just a 30% lactose reduction.
It may look like that because of the amount of, fiber that is reported in some of these slides, but actually more of the, the lactose is being converted to.
What's considered galacto oligosaccharides, but it's a DP2, and what Clem had mentioned earlier is that we actually need DP3 and longer to be considered a fiber.
So the slides are really reporting DP3 and longer, but that lactose is still being converted to a DP2 or a GO fiber.
It's just not able to be labeled as a fiber, if that makes sense.
So there's actually more than 30% lactose being converted.
And I had sort of mentioned earlier that if you start with like, for example, 4.9% lactose in your milk, you would have less than 1% lactose, with your, when adding with Norica.
Now, to get it to lactose-free, typically lactose-free can be different targets around the world, but lactose-free will generally be either less than 0.1% or 0.01%.
And to get to that low of lactose, you do need an additional, additional solutions, enzyme solution and, and DuPont does have that.
So we can definitely work with you to, to reach those lactose-free levels.
So that would get you the lactose-free and to make sure you maintain your fiber.
OK, so Clem, how about a final one for you?
Can you talk a little bit about some of the challenges of working with enzymes such as NRA?
Sure, I think I've mentioned some of them, in one of the previous answers, but, whenever we develop enzymes, and I'm not answering Nica specifically because I think it's no different than another lactase, it's just the approach is very similar, so you need to take into account the producers, the manufacturers need, the performance that the enzyme must have, and so it's a way of differentiating.
How it's going to fit into a manufacturing process we have mentioned about the different type of of inactivations that are key to that labeling, that everyone was asking about and so this is one component and then, our team in general does a lot of diversity searches.
You know, some of our enzymes are one type enzymes.
Some others like the ones that you have seen today are what we call GM derived.
So we basically look into nature to find the enzymes that most closely match the type of performance and properties that we need in that type of product.
And then we use our proprietary hot platform to express it and make it commercially available.
That is another challenge because, as I mentioned, once we do that, we need to match performance, we need to match the expression of the enzymes, and then we need to make sure that it matches the application that we're looking at.
So in this case, Nica is a beautiful fine tuning of two enzyme activities in one solution.
You have on one end, the hydrolytic lactase activity, and then you have a beag galactocytic activity that is the one that you need to polymerize the chain.
And so it's not very easy to find a lactase that has that activity and can generate gau fibers also at cold temperatures.
You may know that Gau fibers are of course generated at high temperatures in traditional processes that convert way to gau, but it's been a lot harder to find tune a process that can basically use them at temperatures that are refrigerated conditions like the ones that you'd be using for yogurt or milk.
And once that is done, of course, you need to make sure that your, your product is as pure as possible and free of all the side activities that way I've mentioned before in such a way that then you have something that is balanced, clean, and perfectly usable in the final application.
OK, so there's, there was one last question, which I think I will just use, I'll answer it in our summing up today, and someone asked, what are the trends in consumer end products and dairy?
So I just, I pulled up a, a dairy report that we have and just to read you some of the, the overall trends, one is looking at alternatives and hybrid products, sugar reduction, functionality in superfoods, products that help with gut health, immune health, adventurous taste.
And also texture.
So I think if you think about some of those trends that are happening in dairy and some of the things that we've talked about today in terms of free from and and creating fiber, the, the creating free from lactose-free products, and also improving the taste, reducing the sugar, I think you should have a lot of inspiration for how the products that we heard, heard about today can really help you to produce products that are , that are the types of products that consumers are demanding, today.
So, I think that was, like, as I said, I don't think I ever saw such an engaged, audience with such good questions.
So, thanks for attending.
Everyone, if your question wasn't answered, somebody can respond to you by email, and we wanna thank you for your time today.
