IDM | Ingredients Saphera for better lactose-free products Novozymes launches an innovative lactase Novozymes has launched a new innovative lactase called "Saphera". The enzyme opens new possibilities for dairies that are active in the field of lactose-free products. Lactose-free has developed from a niche into the mainstream market. The number of product innovations introduced to the market has grown by 28% per year since 2012 in a global scale. Within that time sales of lactose-free milk products were up by 12% with a volume increase of 9%. This development seems to have spurred the Danish world leader in enzymes to enter the market whose volume can be estimated at €50m to €55m. For the time being, the market for lactose-free milk products is forecast to grow at a CAGR of 8%. Simon Lyndegaard, Director, Food Platforms & Strategic Development Novozymes, told IDM that the name "Saphera" was chosen to highlight a special property of this lactase that derives from B. bifidum instead of yeasts as is the case with "normal" lactases. Saphera is active even at a pH of 4.5 and at 42 °C. This makes 30 · 4-5 2016 | international-dairy.com it possible to produce lactose-free yogurt in a co-fermentation. Instead of having to treat the yogurt milk with lactase, Saphera can be directly added to the fermentation tank. This saves a lot of time, energy and capacity in a yogurt plant. Of course, Saphera can also be used for manufacturing other lactose-free dairy products. What’s more is that Saphera also produces less oligosaccharides. This allows for accurate and easy analytics of the residual lactose content in the product. As Emmanuel Michelot, Business Development Manager, Food & Beverages Novozymes, explained to IDM, the lack of invertase activity when using Saphera has the additional advantage that physical and organoleptic properties during shelf life can be better kept than by any other product on the market. Novozymes employ a total of 6,600 staff of which 1,300 is working in R&D. Approximately 50% of these have a Ph.D. The company spends Simon Lyndegaard: Saphera can be directly added to the yogurt fermentation tank (photo: Novoyzmes) (photo: Novoyzmes) Emmanuel Michelot: Saphera has the additional advantage that physical and organoleptic properties during shelf life can be better kept than by any other product on the market (photo: Novozymes) on average 14% of sales in development. Saphera has been tested by a number of major milk processors before the actual launch.
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