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ProFood Tech 2017

DuPont targets $800m lactose-free dairy market with GODO-YNL2 enzyme

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Mary Ellen Shoup

By Mary Ellen Shoup+

17-Apr-2017
Last updated on 19-Apr-2017 at 11:00 GMT2017-04-19T11:00:57Z

DuPont highlighted the lactose-free applications of its GODO-YNL2 enzyme at ProFood Tech 2017. ©iStock/YakobchukOlena
DuPont highlighted the lactose-free applications of its GODO-YNL2 enzyme at ProFood Tech 2017. ©iStock/YakobchukOlena

DuPont Nutrition & Health is targeting the growing $800m lactose-free dairy market with its GODO-YNL2 Lactase enzyme for use in yogurt, milk, and dairy-based beverages. 

The GODO-YNL2 is a liquid base lactase (beta galactosidase) enzyme preparation derived from the dairy yeast, Kluyveromyces lactis. The lactase has a shelf life of 24 months from date of production, according to the company.

Market opportunity in lactose-free products

DuPont said dairy manufacturers can take advantage of the growing number of consumers shifting away from dairy products by reducing the lactose content in their products by adding enzymes in the production process.

The average retail value of lactose-free dairy is more than twice that of regular dairy products, ranging between $3.50 and $4.00 for a half-gallon of lactose-free fluid milk, based on Euromonitor data.

“The dairy may incur a maximum of 15% increased production cost but is able to price 50% to 100% higher at retail lactose-free or reduced milks and yogurts,” DuPont said.

The GODO-YNL2 also enables a smooth transition to lactose-free production with minimal need to invest in additional dairy processing equipment, the company added.

Aligning sugar-reduction trend

Speaking to DuPont at the recent ProFood Tech in Chicago this month, DairyReporter learned that dairy manufacturers can also tap into the sugar reduction trend by using lactase enzymes such as GODO-YNL2. The use of lactase to break down lactose in products like flavored milks and yogurts helps to provide additional sweetness without adding sugar. 

“The demonization of sugar continues to be a trend with new label legislation calling out added sugar,” DuPont regional business director for food enzymes, Joshua D. Zars, told DairyReporter.

In ice cream, reducing lactose concentrations has the added benefit of helping to avoid the formation of lactose crystals, which can result in a “sandy” texture.

There has been particular demand for the GODO-YNL2 enzyme for the production of yogurt drinks and milk-based coffee blended beverages, according to Zars.

“We’ve also seen an uptick in dairy-based creamers as consumers become more interested in incorporating certain fats back into their diets,” he added.

 

 

 

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