Converting sugar to GOS fiber: DuPont brings enzymes for lactose-free dairy to market

30 Oct 2019 --- DuPont Nutrition & Biosciences is launching a new flagship dairy enzyme that facilitates a total sugar reduction of 35 percent or more. This is while generating prebiotic dietary fiber in situ through the natural conversion of lactose. Dubbed DuPont Danisco Nurica, the range for fermented dairy products is designed with major health trends in mind amid ongoing pressure for companies to reformulate their goods. Nurica will first be available for sale in Europe, Middle East, Africa and Latin America, with products using it expected to hit shelves in the next six months.

“More and more consumers are shifting to a healthier lifestyle and are becoming conscious of the amount of sugar in products, yet they are unwilling to give up taste or texture in their dairy products. Also, an increasing number of consumers are lactose-intolerant. Nurica addresses all of these consumer needs in one unique, enzymatic solution,” Clementina Dellomonaco, Global Product Manager in Dairy Enzymes at DuPont, tells NutritionInsight.

During application trials, the product did not show a detectable impact on the acidification process, taste or texture. As a result, Nurica is touted as producing stable, high-quality fermented dairy products that are tailored to consumer health trends. Although any dairy application or product could benefit from the product, the current formulation is best suited for fresh fermented applications, according to Dellomonaco.

It can be challenging to develop enzymatic solutions that solve customer needs while fitting in tightly controlled industrial processes. The enzymes must meet optimal pH, temperature, reaction time and process flow parameters, as well as carrying out the desired function.

“Addressing all aspects of reformulating a dairy product with one enzyme addressing a broad set of consumer challenges was quite the challenge. We were able to design the right solution by combining our core expertise in enzyme development with our industry knowledge,” explains Dellomonaco.

Using Nurica, manufacturers can fine-tune the sugar, fiber and lactose content of their dairy products to achieve multiple nutritional claims that benefit consumers who are either lactose intolerant or generally in search of healthier choices.

During application trials, the enzymes did not show a detectable impact on the acidification process, taste or texture.Tapping into health trends
While standard lactase breaks down the milk sugar lactose into its component parts of glucose and galactose, Nurica transforms galactose into GalactoOligoSaccharides (GOS). This is a prebiotic dietary fiber, which can ultimately deliver a reduction in milk sugar, with the amount being dependent on the lactose content in the matrix.

“GOS is the main fiber in infant formula and is known to stimulate beneficial Bifidobacteria in the gut. Research has also documented the contribution of GOS to increased mineral absorption and a sense of satiety. Inactivation of the enzyme via heat treatment ensures the stability of GOS in fermented dairy applications,” adds Dellomonaco.

According to the company, no other dairy enzyme provides such a “well-aimed opportunity to tackle the widespread demand for lower sugar levels and higher fiber in the diet.” 

Moreover, according to a major review by the World Health Organization (WHO), average fiber consumption is still well below the recommended 25 g daily intake. 

There is renewed interest in fiber as consumer interest remains strong. Several recent US Food and Drug Administration (FDA) success stories indicate that greater marketing efforts will go into an area that never seems to tire. Consumers are still mainly consuming fiber for digestive health, but newly discovered health benefits are driving applications too. Gut health is no longer a taboo topic and numerous innovators are thriving on gut feelings amid this market dynamic.

According to a 2018 consumer survey conducted by Innova Market Insights, 44 percent of US consumers are increasing their consumption of fiber, with 33 percent of UK consumers doing so. At the same time, 21 percent average annual growth has been reported in new product launches carrying a fiber claim. Newly discovered health benefits are driving fiber applications. When asked for reasons why they are consuming fiber, unsurprisingly, the majority of US consumers (64 percent) listed digestive health, but interestingly weight management (24 percent) and energy (16 percent) also featured.

Just last week, Cargill announced a US$35 million investment in Europe to add a line of soluble fibers that will enable up to a 30 percent sugar reduction. The company highlighted that fiber can provide a crucial tool to cutting sugar rates without altering sensory characteristics. 

Industry is under more pressure than ever to reformulate in light of a growing number of government policies aiming to slash obesity rates. However, in contrast to the roaring success of the UK Soft Drink Industry Levy (SDIL), which saw sugar in soft drinks fall by 29 percent from 2015 to 2018, the British food industry is lagging far behind with an average reduction of just 2.9 percent. 

By Katherine Durrell

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