Royal DSM has launched a new enzyme to produce high-quality and clean-tasting lactose-free and sugar-reduced dairy products.
Joining the company’s Maxilact lactose portfolio, Maxilact Super improves taste and texture whilst also helping to cut hydrolysis time by 33% and achieve optimal production efficiency.
Moreover, it is suitable for all dairy product positionings, from regular to organic and Verband Lebensmittel Ohne Gentechnik (VLOG).
With this new enzyme innovation, lactose-free dairy producers can deliver the authenticity, health appeal and sensory experience consumers expect in all applications, without adding complexity to the production process, DSM said.
This ‘one-stop-shop’ enzyme innovation is suitable for all lactose-free dairy applications, whether it is milk, milk drinks or yogurt, enabling manufacturers to ‘live’ their labels and create authentic, appealing dairy.
Maxilact Super is free from invertase and arylsulfatase, which can produce off-flavours and reduce stability during the shelf life of dairy products – guaranteeing a clean taste and consistent high quality over a product’s life cycle.
“With 71% of consumers checking the labels of the products they purchase3, combined with the ever-growing preference for lactose-free dairy and the sugar reduction trend that is here to stay, it is clear that prioritizing health and authenticity is more important than ever for individuals today,” says Ben Rutten, Global Business Manager for Milk at DSM.
“DSM understands the challenges these diverse needs create for lactose-free dairy manufacturers, and with the innovative Maxilact Super solution – made possible thanks to more than 50 years of experience in lactase development and manufacturing – producers across the globe can efficiently deliver high-quality sugar-reduced and lactose-free dairy with next generation consumer appeal.”
