Lactose-free, low-sugar fermented milk products
As the focus on sugar levels and digestive wellness grows, people want great-tasting, lactose-free, low-sugar fermented milk products. Our biosolutions can help.
Strong demand for low/no-lactose and sugar
Digestive wellness and reduced sugar are two established trends that continue to grow. Both have an impact on what people want from dairy.
Lactose-free supports digestive health
For over 30 years, digestive health has been a key growth driver in food and nutrition. Fermentation reduces lactose levels to unlock digestive health benefits for lactose-intolerant people. Lactose-free fermented dairy takes it to the next level, giving consumers even more digestive benefits in great-tasting dairy they love.
Consumers check labels for sugar content
Consumers care about the sugar content of the food they buy. In a four-country study, consumers were asked the following question. “Do you normally read nutritional labels on food products? And if so, what are you looking for?” Between 34% (France) and 45% (Germany) answered that they look for sugar content.1
The sweetness people want with less sugar
People are keen to cut back on their sugar consumption. At the same time, retailers are demanding low-sugar dairy products that deliver the same great taste people love. The pressure’s on to meet these expectations without compromising on quality.
Working together, we can deliver the sweetness your customers want, with less of the sugar they don’t. That’s because enzymes and cultures both deliver lactose- and sugar-reduction benefits. And when you combine the two, you get next-level benefits. With our deep expertise across biosolutions, we’re uniquely placed to help you find combinations that will take your sugar and lactose reduction to the next level.
Next-level sugar
and lactose reduction
Starter cultures with a mild flavor
Choosing the right starter culture is key to reducing added sugar in dairy. Mild-flavored starter cultures, like Novonesis’ YoFlex® Premium or Novonesis’ eXact® Quark Plus, naturally create a milder profile. This reduces your need for added sugar, as there's no need to mask or adjust for increasing acidity.
An enzyme that boost sweetness perception
Novonesis’ Saphera® boosts sweetness perception by converting lactose into glucose and galactose, enabling added sugar reductions of 1-1.5g per 100g in yogurt. Saphera® helps you develop delicious dairy that supports healthier lifestyles. And its broad-span pH activity cuts enzyme dosing by up to 50%. That unlocks cost savings.
A culture that finds low-sugar sweet spots
Novonesis’ Sweety® culture uses fermentation to convert lactose to glucose. As glucose is naturally sweeter than lactose, Sweety® increases the perceived sweetness of the final product. That means you can find your low-sugar sweet spot, reducing added sugar by 0.5-1g/100g in yogurt while keeping sweetness.
Biosolutions for sugar and lactose reduction
- Premium taste and texture
- Higher margins
- Simpler labels
- Production protection & efficiency
- Less sugar, same sweetness
- Stable shelf life
- All natural
- Lactose-free
- Sugar reduction
- Clean taste
- Superior performance in fermented milk products
- Lactose-free
- Sugar reduction
- Clean taste
- Organic
Let’s reduce sugar and lactose together
Fill in the form below if you’re looking for ways to meet consumer demand for fermented dairy with less lactose and sugar. We’ll get back to you as soon as we can.
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1. Novonesis quantitative study in the US, France, Germany and the UK, Nov-Dec 2023. US 1,002, France 1,000, Germany 1,011, UK 1,019