6 minute read
Chr. Hansen: Reduce added sugar in fermented products – naturally
NOLA® Fit is a highly efficient, cost-attractive innovative enzyme solution that allows dairy producers to reduce or remove lactose - and simultaneously reduce added sugar in yogurt.
Advertisement
With consumers’ increasing concerns on their own health and wellness, sugar reduced products are becoming more and more popular globally. According to Mintel data, 21% of global fresh dairy launches in 2020 are claimed as ‘low/reduced sugar’, ‘no added sugar’ and ‘sugar free’, and this sugar reduced concept launches have grown nearly 110% between 2015 and 2020.
A yogurt a day keeps the doctor away - at least that is the healthy image that we would prefer to believe for dairy products. Unfortunately, the sugar levels in yogurts have reached levels where consumers compare yogurts to soft drinks and candy! An average pot of yogurt contains 12% sugar, and many of them contain even more. This creates concerns for the consumers, health practitioners and ultimately, the producers of yogurt.
Dairy manufacturers under pressure to reduce sugar
Health organizations, governments and retailers are setting objectives to reduce sugar in foods while consumers are increasingly focusing on sugar content and looking for healthy, natural products that taste great. This means dairy manufacturers are experiencing pressure to reduce added sugar in their products, especially in yogurt.
But finding healthy and tasty solutions to reduce sugar can be challenging. Most alternatives have drawbacks; for example, artificial sweeteners are perceived to be unhealthy, and more recent development on natural sugar alternatives have issues with off-flavor.
Natural solutions for less added sugar
Chr. Hansen introduces a natural solution NOLA® Fit enzyme, which can create natural sweetness with the authentic flavor of dairy products. • NOLA® Fit is a highly efficient, cost-attractive innovative enzyme solution that allows dairy producers to reduce or remove lactose - and simultaneously reduce added sugar in yogurt by at least 1-1.5 g per 100g of yogurt without impacting the sweetness of the final product.
Main Benefits of using NOLA® Fit enzyme for recuing sucrose in fermented milk
• High actively across a broad pH range is perfect for fermented milk • High sweetness formation if applied with the
NOLA® Fit complementary culture • Premium flavor products secured by the high purity of the enzyme • Option for going lactose free at the same time
Working for a sustainable future
In 2020, Chr. Hansen was ranked as the world’s most sustainable food ingredient company. - We are proud of this achievement, but we did not get here alone, says Katarzyna McCall, Senior Commercial Development Manager within fresh dairy. - We rely on our customers to bring our products to life within the marketplace, and we are eager to find solutions that can help them realize their strategic goals while improving food and health – not only for this generation but for the generations to come.
CHR HANSEN
FH SCANDINOX A/S– when project engineering combines new- and used processing equipment
Dairy & ice cream manufacturers are under increasing pressure to provide a constant stream of new and imaginative top-quality products and at the same time comply with heavy demands on sanitary solutions.
We design, engineer and supply complete plants, processing lines and equipment for treating fresh raw milk or recombined milk into the different process applications and parameters.
Our expertise covers project management, plant installation, commissioning and after sales service. Our dairy processing technology is designed and engineered to meet strict hygiene, food safety and quality standards while operating efficiently and sustainably.
Thanks to our experience and know-how we are a serious and competent partner, who in close co-operation with our customers, develops optimum solutions fully meeting the consumers’ stringent requirements.
As the dairies get larger and more advanced e.g. fully automatic CIP systems become an important factor within the dairy- and food industry.
One of our targeted action areas is the development of individual CIP systems not only meeting today’s demands, but also designed to face the challenges of tomorrow.
The following product groups can be mentioned within the dairy- and food industry: • Milk and cream • Recombined milk • Yoghurt and fermented products • Butter and spreads • Hard cheese and cream cheese • Ice cream mix
Second-hand Equipment
With one of Scandinavia’s largest stocks of used processing equipment for the dairy and food industries, FH SCANDINOX A/S can supply a wide range of: • Stainless steel storage and processing tanks • Homogenizers • Separators • Plate heat exchangers • Butter processing equipment • Margarine processing equipment • Packing and filling machines • Pumps • Valves, etc. We can rebuild and meticulously test used processing equipment in our workshop prior to delivery.
FH Scandinox A/S, Kærhusvej 4, DK-6880 Tarm, Phone: +45 7534 3434, www.fhscandinox.com
FH SCANDINOX – THE PARTNER IN FOOD PROCESS ENGINEERING
“More than 40 years experience as supplier of sanitary- and food safety process systems for the dairy- and food industry”
INNOVATIVE ANALYTICAL & AUTOMATION SOLUTIONS FOR THE DAIRY INDUSTRY
HOW TO REACH THE HIGHEST RAW MILK QUALITY CONTROL LEVEL FROM RECEIVING TO PROCESSING ?
Including Cephalexin
RAPID TEST FOR ANTIBIOTIC RESIDUES
THE MOST THOROUGH RAPID ANTIBIOTIC RESIDUES TEST ON THE MARKET
THE SNAP ST PLUS TEST FROM IDEXX
• Detects all regulated beta-lactams below the MRL value • Reaction in less than 10 minutes, no incubator required • High flexibility (can be used for all type of milk and dairy products) • The lowest rate of false positive results • Very high robustness, reliability and reproductibility • ILVO and AFNOR approved
ULTIMATE RAW MILK HYGIENIC QUALITY CONTROL AT RECEPTION
THERE ARE 4 KEY POINTS FOR ANTIBIOTIC RESIDUE TESTING:
1. Individual cows before returning to the milking line 2. Storage tank after each milking 3. Milk storage tank before collection 4. Milk tank truck before unloading at the dairies
MEDIUM INFRARED ANALYZER FOR DAIRY PRODUCTS BACTERIA AND SOMATIC CELL COUNTER
FAST AND ACCURATE DETERMINATION OF DAIRY PRODUCTS CHEMICAL COMPOSITION
CREAM FLAVORED MILK
UHT MILK
WHEY
ICE CREAM
PASTEURIZED MILK PERMEATE
DAIRYSPEC FTIR ANALYZER
• Up to 64 parameters simultaneously (fat, protein,
DM, lactose, urea, FPD, fatty acids profile, ...) • Standardized spectra in real time without reagent • Specific calibration development on request (ash, ...) • Smart pumping system to best fit the viscosity of the product • System for sample preheating • Optional connected balance for dilution of high viscosity products • Qualitative spectral analysis for detection of abnormal or adulterated samples
SPECTRA STANDARDIZATION WITHOUT REAGENTS IN REAL TIME (PATENTED) EXCELLENT STABILITY OVER TIME
NEU
BACTOCOUNT IBCM 3.0 - FLOW CYTOMETER
• Standardized & proven technology • Real-time analysis of total flora | somatic cells • Automated sample preparation • Up to 50 analysis/hour • Centralized database • Customizable interface • Support & remote access • Multiplex analysis
