DSM strengthens its portfolio with a new enzyme for lactose-free dairy products



Nov 25, 2020 — Royal DSM strengthens its lactase portfolio with a new ‘one-stop-shop’ enzyme for regular and organic lactose-free dairy products. Similar to DSM’s other high-performance lactases, it also helps growers come up with desirable lower-sugar options.

The launch of the enzyme Maxilact Super lactase enables dairy manufacturers to create high-quality dairy products that are lactose-free and reduced in sugar, the Dutch multinational notes.

The ingredient also helps reduce hydrolysis time by 33% and achieve optimum production efficiency.

In addition, Maxilact Super is suitable for all positioning of dairy products, from regular to organic.

With this new enzyme innovation, lactose-free dairy farmers can deliver the authenticity, health appeal and sensory experience that consumers expect in all applications without adding complexity to the production process.

Health appeal: lactose-free is gaining ground
The popularity of the lactose-free dairy category continues to rise, propelled by the growing number of consumers choosing lactose-free varieties for their perceived health appeal.

Maxilact Super is suitable for all positioning of dairy products, from regular to organic.According to DSM, 71% of consumers also expect to reduce their sugar intake over the next three to five years. Meanwhile, various authenticity claims are increasingly appealing to today’s health-conscious and label-conscious consumers.

For lactose-free dairy farmers, developing products that align with all of these preferences creates exciting opportunities to differentiate their portfolio while increasing the need for efficient production and increased capacity to stay competitive.

Maxilact Super was developed with these needs in mind, emphasizes DMS, offering a must-have solution for all dairy processes regardless of product positioning – from traditional milk to organic and the combination for feed without genetic engineering, VLOG.

Create an authentic and attractive dairy
This ‘one-stop’ enzymatic innovation is suitable for all lactose-free dairy applications, be it milk, milk drinks or yogurt, allowing manufacturers to ‘live’ their labels and create authentic and appealing dairy products. .

This solution “unlocks the natural sweetness of dairy products” by breaking down lactose into its sweeter forms, effectively lowering sugar levels in products by up to 20 percent, notes DSM.

In addition, the improved Maxilact Super technology results in higher enzyme activity. This means that producers can reduce hydrolysis time by a third and achieve double-digit increase in production efficiency while increasing capacity without CAPEX investment.

Improved Maxilact Super technology achieves higher enzyme activity.Additionally, as part of DSM’s unique line of patented Maxilact lactase solutions – including Maxilact Smart and Maxilact LGi – Maxilact Super is free of invertase, an enzyme that catalyzes the hydrolysis of sucrose to fructose and glucose.

It is also free of arylsulfatase, which can produce unpleasant flavors and reduce shelf life stability of dairy products.

This ensures pure taste and consistent high quality throughout the life cycle of a product.

Offer high quality dairy products with reduced sugar content and lactose free
“With 71% of consumers checking the labels of the products they buy, combined with the ever-growing preference for lactose-free dairy products and the sugar-cutting trend that is here to stay, it is clear that the priority is health and authenticity is more important than ever for individuals today, ”says Ben Rutten, global sales manager for milk at DSM.

“DSM understands the challenges that these diverse needs create for manufacturers of lactose-free dairy products, and with the innovative Maxilact Super solution – made possible through more than 50 years of experience in the development and manufacture of lactase – the producers of the all over the world can efficiently supply high-quality products. reduced-sugar, lactose-free dairy products with appeal to next-generation consumers.

By Gaynor Selby

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