great tasting lactose-free dairy, with reduced sugar · great tasting lactose-free dairy, with...

Great tasting lactose-free

dairy, with reduced sugar

and improved texture

Katarzyna McCall

Global Marketing Manager – Dairy Health & Nutrition

Barcelona, 8-9.06.2017

Who are we ?

Create subtitle

1. Make a line break

2. Click on Increase Indent

from Top Ribbon under

Home/Paragraph

3. Insert or type the subtitle

Insert Picture

1. Shift + click on the

Picture placeholder

2. Click on Load

ImageShopper from

customized ribbon tab

to load task panel

3. Select an image

4. Use Image Tools to pan,

crop, zoom and compress

We are

– A global supplier of bioscience based ingredients

to the food, health, pharmaceutical and

agricultural industries

– We mainly produce cultures and dairy enzymes,

probiotics and natural colors

– Our leading market positions stem from

innovative products, long-term customer

relationships and intellectual property

3

Create subtitle




Home/Paragraph


Insert Picture


Picture placeholder

2. Click on Load

ImageShopper from


to load task panel

3. Select an image


crop, zoom and compress 4

• x

Chr. Hansen globally

– Customers in approx. 140 countries

– Production facilities on five

continents

‒ x

‒ 3000 employees

‒ Subsidiaries and representative

offices in more than 30 countries

Add Date and Footer via >Insert >Header & Footer

1. Check in Date & Time 2. Check in Footer 3. Fill in text field

4. Click Apply to All

To add pre-formatted bullet text, please use the Increase/Decrease Indent

buttons found in the Top-PowerPoint menu

Insert Picture 1. Select Picture

placeholder 2. Click on Load

ImageShopper from customized ribbon tab

to load task panel 3. Select an image

4. Use Image Tools to pan, crop, zoom and

compress

Insert Chart 1. Select placholder

2. Selcet customized CH Tools Ribbon

3. Click Create Chart from Chart Tools

Passionate about improving food and health

‒ Meet demand for tasty, healthy, natural, safe and affordable food and nutrition

‒ ….through natural means

6

Our strategy: Nature’s no. 1

Create subtitle 1. Make a line break



Home/Paragraph 3. Insert or type the subtitle

Insert Picture

1. Shift + click on the Picture placeholder

2. Click on Load ImageShopper from customized ribbon tab


4. Use Image Tools to pan, crop, zoom and compress

Food Cultures & Enzymes

‒ We develop and produce cultures, enzymes and probiotics

‒ Our ingredients determine taste, appearance, nutritional value and health benefits

‒ We are the global market leader in dairy ingredients

7

How do we see the food trends ?











compress




2003 2016

Food trends are evolving

Tomatoes

Egg

Corn

Coffee

Milk

Protects against cancer Causes cancer

Relative risk

Effect estimates reported in the literature by

food or ingredient

Easy to get confused what is healthy











compress




The future value equation

Real food

Tasty

Healthy Safe

Authentic Convenient

$











compress




Key insight 3: The dilemmas - Affordable solutions to solve the dilemmas will be key

Tasty

vs

Healthy

Convenient

vs

Healthy

Tasty

vs

Convenient

Tasty

vs

Safe

Convenient

vs

Safe

Authentic

vs

Safe

12











compress




New Food World

Processed is undesirable

Fresh and safe

Visible

Snacks are healthy

Old Food World

Processed is acceptable

Fresh or safe

Hidden and canned

Snacks are treats

Lactose-free category

Intolerance in over 50% of global population!

Lactose maldigestion

Source: Euromonitor International and New Nutrition Business, 14 Trends in Dairy Nutrition

http://upload.wikimedia.org/wikipedia/commons/6/67/Laktoseintoleranz-1.svg

Lactose free cow milk and alternative milk is growing

Source: Euromonitor International

But alternatives do not create a clean label

Source: http://www.thekitchn.com/why-i-stopped-drinking-almond-milk-started-drinking-regular-milk-again-197085, GotMilk.com

Cows milk beats alternatives on nutritional value and unprocessed quality

Consumers are looking for unprocessed food binging old fashioned milk back in style

Copyright: GotMilk.com

Current solutions for lactose free dairy may compromise on a clean authentic taste

1 2

3

Source: USDairy.com

Taste is a major issue

(39% have issues with

taste)

Perceived value – it’s

seen as expensive

Unsure about the

benefits

1

2

3

Solving the flavor challenge in lactose free milk products

Chr. Hansen introduces the new NOLA® Fit enzyme

solution that easily removes lactose from milk and

secures the authentic taste of dairy products

High purity of the NOLA® Fit lactase means low side activities therefore premium

flavor profile of milk

* Even after 60 days when overdosed 5 times

** BDL=below the detection limit

Purity table - typical performance

Protease Specified <10 U/ml

Arylsulfatase BDL** <0.03 A410/ml

Glucoamylase BDL <4 U/ml

Lipase BDL <0.07 LFU/ml

Cellulase BDL <3 U/ml

Invertase BDL <0.01 U/ml

-10

0

10

20

30

40

50

60

Sweetness

Cooked

BitterOff-Flavor

Astringent

UHT plain UHT with standard lactase UHT with NOLA Fit

Premium flavor*

Lactose-free yogurt

Authentic tasting dairy products free from lactose

High sweetness formation if applied with the complementary culture**

High purity secures the

premium flavor profile

High activity across a broad pH

range – perfect for fermented milk

* BDL=below the detection limit

** Combinations with some cultures will work better than with the others.

Purity table - typical performance

Protease Specified <10 U/ml

Glucoamylase BDL* <4 U/ml

Arylsulfatase BDL <0.03 A410/ml

Lipase BDL <0.07 LFU/ml

Cellulase BDL <3 U/ml

Invertase BDL <0.01 U/ml

-10

0

10

20

30

40

50

60

Sweetness

Cooked

BitterOff-Flavor

Astringent

UHT plain UHT with standard lactase UHT with NOLA Fit

0

20

40

60

80

100

2,5 3 3,5 4 4,5 5 5,5 6 6,5 7 7,5 8

% R

ela

tive a

cti

vit

y

pH

NOLA FIT

Yeast lactase

Multiple interactions between the culture and NOLA® Fit

What needs to be considered?

*WPC – whey protein powder

What can be affected?

Culture

Milk base

%protein

Addition of

WPC*

%fat (?)

Initial

%lactose

Temp.

Dose

Dose

required

Time of fermentation/

acidification activity

Post

acidification

Texture: viscosity

and mouthfeel

… and also low in sugar?

Yogurt has a firm position in peoples' lives …

Perceived as an essential

and healthy category

around the globe

Source: Chr. Hansen Study - Red Associates 2015

Note: Copyright: Chobani

32%

33%

35%

40%

41%

Cookies

Yogurt

Ice cream

Carbonated soft drinks

Juice

Health halo of yogurt is under pressure

Source: Guideline: Sugars intake for adults and children. Geneva: WHO - 2015

Source: Mintel, Sugar trends – May 2015

Type of products, in which sugar content,

makes the US consumers concerned

Base: 2,000 internet users aged 18+

Most yogurts

have high added sugar

Sucrose is unhealthy

WHO

Strong recommendation

reduce free sugars

<10% of energy intake

How to navigate the sugar jungle?

Increasing

sugar scare

That sugar - film

Expand the use of lactase… sugar reduction

Lactase allows to reduce added sugar while maintaining

delicious taste of dairy products

New natural strategy for reducing sugar in yogurt - without losing sweetness

Yogurt with NOLA® Fit has a higher sweetness

Milk contains the natural sugar lactose… Lactose is not as sweet as other sugar molecules...

NOLA® Fit enzyme breaks lactose down to glucose and

galactose...

170

100

75

30

15

Fructose

Sucrose

Glucose

Galactose

Lactose

Sweetness index

Composition of

100g yogurt made with

the NOLA® Fit

complementary culture

NOLA® Fit

+6.5% sugar

Reference

+8% sugar

% Protein 4.1 4.1

% Fat 0.9 0.9

% Carbs.: 11 12.4

Kcal 69.6 74.9

Source: www.sugar-and-sweetener-guide.com

Lactose Glucose

Galactose Lactase

NOLA® Fit can improve texture with some cultures, e.g. Acidifix 1.0

50

55

60

65

70

75

80

85

No added sugar Added sugar

Shear

stre

ss (

Pa)

Shear stress at 300 (s-1)

Acidifix 1.0

Acidifix +1200 BLU/L

30

32

34

36

38

40

42

44

46

48

50


Max.

F (

g)

Gel Firmness

Acidifix 1.0

Acidifix +1200 BLU/L

Synergistic effect with some cultures

Improved shear stress & viscosity in

the samples with NOLA Fit compared to

reference with no enzyme added

Slightly improved gel firmness for the

samples with NOLA Fit

160

180

200

220

240

260

280

300


Vis

cosi

ty (

mPa*s

)

Viscosity at 300 (s-1)

Acidifix 1.0

Acidifix+1200 BLU/L

… now we can measure lactose in minutes

Create subtitle


2. Click on ‘Increase Indent’


‘Home’/Paragraph


NB! The dashed borders around the

logo graphics are not visible in Show

view or on print

Insert Picture


Picture placeholder

2. Click on ‘Load ImageShopper’ from


to load task panel

3. Select an image


crop, zoom and compress

Is the logo invisible?

Change layout

Right click outside slide

6. Select Layout

7.Select

‘Title slide for dark picture’

View drawing guides

Right-click outside slide and select

’Grid and Guides...’

Check ’Display drawing guides on

screen’

Select ’OK’

• --

LactoSens® Rapid Test Fast and quantitative test for lactose in

low lactose and lactose free milk and dairy products

The enzyme oxidizes lactose

and generates electrons that

are picked up and measured by

the biochip and the reader

LactoSens® principle: Lactose-specific enzyme generates a current depending on

lactose amount

The sensor with immobilized

enzyme and liquid with a mix

of sugars.

ONLY lactose binds to the

immobilized enzyme.

Glucose and galactose

do not interfere.

LactoSens® testing may increase production throughput and secure brand value

FAST

o Instant results – less than 3 minutes

complete assay time

Fast product release & delivery

Optimization of production

capacity

ACCURATE

o Very low quantitation limit - 0.01%

o High accuracy – 90-110% recovery

o Excellent precision –

≤5% standard deviation

In house quality control

Strong and protected brand

SIMPLE

o Easy sample preparation – simple

dilution

o Simple handling

Very little training required

Thank you for your attention

Visit us for tasting C23

great tasting lactose-free dairy, with reduced sugar · great tasting lactose-free dairy, with...

Documents