Novozymes launched Saphera Fiber, a new lactase enzyme to increase the content of fibers while also reducing sugar in fermented and non-fermented dairy products. At the same time, a recent study testifies that 59% of consumers are more likely to buy dairy products with higher fiber content, and 38% of them are willing to pay more for a higher content of fiber in their dairy products.
The Survey was conducted in 2020 by Lindberg on behalf of Novozymes. It collected answers from net 500 respondents in USA, Brazil, Germany, UK, Thailand and South Korea, who all consume dairy products regularly.
“Saphera Fiber is a new lactase that has been developed to help dairies bring new innovation to the market, as it enables development of products with nutritional claims. 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,” said Emmanuel Michelot, Launch Manager at Novozymes.
The new lactase enzyme works by converting lactose contained in the milk into GOS fibers (galactooligosaccharides). 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. Consumers care about health, and they are willing to pay more for dairy products with nutritional claims, the 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,” Emmanuel Michelot said.
In 2016, Novozymes established an ambitious lactase platform. First solution on this platform was Saphera®, that set a new standard for the production and quality of lactose-free products. It was a major innovation within the growing industry of free-from dairy products.
“Saphera Fiber is a new move into this frontier: It’s a lactase that provides innovation opportunities for brands to combine fiber claims in reduced sugar product formulations.”
IL BIOECONOMISTA 