- The Novozymes launched Saphera Fiber dispenser comprising a lactase enzyme which simultaneously reducing the sugar content of dairy products, while increasing the fiber content according to the first food ingredients. The additive works in both fermented and non-fermented dairy products.
- The enzyme converts lactose in dairy products into galactooligosaccharides (GOS) fibers to increase fiber content. There is no report on whether this enzyme has altered the taste or texture of the products. Emmanuel Michelot, startup manager at Novozymes, said Saphera Fiber reduces the reliance of artificial or chemically produced ingredients to reduce sugar or increase fiber.
- According to a Novozymes report, 59% of customers are more likely to buy higher fiber dairy products and 38% are willing to pay more for increased fiber.
Novozymes’ new enzyme additive shows two different trends in the food industry at the same time: consumers desire more fiber and less sugar.
Customers are increasingly pass by the sweetener, the per capita consumption of sugar and calorie reduced products. According to a survey by Innova Market Insights, three in five US consumers would prefer to reduce their sugar intake rather than replacing it with artificial sweeteners. As a result, jumped to a “low / no / reduced sugar content” label featuring the new product launches in 2017 to 45% than the previous five years, Kerry found.
Yet, with still active attempts to reduce consumption, Americans ingest more than 13% of their daily calorie intake of added sugar, according to the FDA.
In order to help consumers reach their goal of less sugar, ingredient manufacturers worldwide are looking for a solution. The Ingredia three years ago introduced a series of low-sugar syrup to help food manufacturers added sugar in the tables in the Nutrition Facts water reduction. Kerry developed TasteSense, natural flavoring solution to my back that he lost when sugar is reduced. And the departure of the Israeli DouxMatok debuted a product that is able to reduce the sugar content of various foods and bakery products up to 40% while maintaining the same flavor profile.
While these options are effective, they serve only one function. The Novozymes alternative offers the same ability while increasing fiber intake. It also reduces dependency on or chemically produced artificial ingredients which decrease or increase the fiber sugar. This may be attractive to companies that create new products or change the existing ones to meet the clean label trend.
Fiber is no longer just an ingredient for older consumers. There is interest in fiber as a functional ingredient at any age, after studies have shown that eating high-fiber foods can balance blood sugar, help digestion, lower cholesterol, and reduce the risk of heart disease and certain cancers.
Even with the increased interest in fiber – according to the latest surveys of the fiber as 87% of consumers by healthy, roughly 60% of Americans and you want to eat more – most consumers do not receive the recommended 28 days g. To increase consumption, CPG manufacturers are adding fiber to a range of products such as bars and cereals.
Food ingredients by Innova Market Insights data according to the new fiber products for the first time increased by 12% between 2017 and 2018, dairy products were in the second category, which are most commonly introduced this functional ingredient.
Novozymes will undoubtedly strive to capture some of this growth with its new product. As the dairy industry has struggled for years with shoppers leaving cereals for breakfast or preferring plant-based options, new enzymes that enhance fiber while cutting sugar can be an attractive tool to regain lost market share. The Strauss group demonstrated the potential of reducing sugar, while increasing the fiber content when created less sugar milk chocolate to 30%, and replacing it with 17% food, and 5% milled rostmal tiger seed flour.
In the case of Novozymes, its ability to handle both fermented and non-fermented dairy products further expands the application of Saphera Fiber. However, the key to determining the success of a product is the customary features. Companies use the enzymatic additive needs to make sure they do not interfere with familiar taste profiles of the products.