Chr. Hansen has launched NOLA Fit, which it describes as a unique new lactase enzyme which opens the door to lactose-free or sugar reduced yogurts - without compromising on taste.
Chr. Hansen has launched NOLA Fit, which it describes as a unique new lactase enzyme which opens the door to lactose-free or sugar reduced yogurts - without compromising on taste.With more than half the world's population suffering from lactose intolerance to varying degrees (according to Euromonitor), the company believes marketers of yogurt and other fermented milk products have long sought for a cost-effective and simple way to reduce lactose.Chr. Hansen’s new NOLA Fit is, it says, that enabler. It is said to be a highly efficient, cost-attractive innovative enzyme solution that allows dairy producers to reduce or remove lactose - or additionally reduce added sugar in yoghurt by at least 1g per 100g of yogurt without impacting the sweetness of the final product.“With NOLA Fit the door is open for lactose intolerant consumers to enjoy the goodness of yogurt and other fermented milk products,” said Lars Bredmose, Senior Director, Fresh Dairy, Chr. Hansen. ”It breaks down the lactose to glucose and galactose, which additionally results in a naturally sweeter yogurt. It works wonders when applied together with the right yogurt culture. The enabling trigger of NOLA Fit lies in the enzyme’s high activity at low pH, compared to traditional lactase offerings on the market.”“As powerful as this new offering is, it is beneficial to the quality of the final product to combine NOLA Fit with the right yogurt culture. This is where we offer our long experience in cultures and enzymes application to make simple, efficient and working solutions in the fermented milk space.”NOLA Fit, which is launched globally, is claimed to be perfect for various dairy-based products. Apart from the obvious benefits in yogurt, Chr. Hansen says it is particularly suitable for premium lactose free milks, fermented milks and reduced sugar fermented milk.High specific activity and low side activities make this enzyme work efficiently and free from off flavours associated with other types of enzymes, according to the company. This, it says, is especially crucial for UHT (ultra-heat treated) and ESL (extended shelf life) milk. The combination of NOLA Fit’s high specificity and low side activities is also said to make it a perfect match for reducing sugar in shelf stable or fresh flavoured milk products.