This cutting-edge technology brings unprecedented natural taste performance, enabling up to 50 per cent sugar reduction in yogurt, other dairy products without use of sweeteners
Geneva-based Firmenich a leader in sugar reduction and Danish biological solution leader Novozymes, announce the launch of their new, jointly developed natural sugar reduction solution TasteGEM® SWL with Saphera® lactase.
This cutting-edge technology brings unprecedented natural taste performance, enabling up to 50 per cent sugar reduction in yogurt and other dairy products without the use of sweeteners. The solution is exclusively available from Firmenich in all major markets worldwide.
“We are seeing a significant shift, with consumers ranking reducing sugar as the #1 health consideration in their food and beverage choices,” said Emmanuel Butstraen, President, Flavors, Firmenich. “Building on our industry leading, proprietary sugar reduction capabilities, we have joined forces with Novozymes, to develop uniquely optimised dairy solutions for our customers that are both delicious and nutritionally balanced.”
“We are happy to be in this joint collaboration with Firmenich, which has quickly resulted in bringing a new, unique innovation to the market. Our companies’ combined strengths help dairy companies improve their existing products and develop new ones for the growing number of health-conscious consumers looking for dairy products with improved nutritional properties including less sugar and calories,” said Claus Crone Fuglsang, Chief Science Officer, Novozymes.
A synergy is achieved when Firmenich’s market-leading sugar reduction solution TasteGEM® is combined with cutting edge lactase solution Saphera®. The patent-pending technology unlocks the naturally occurring sweetness of milk and bridges the sensorial gaps that arise when added sugar is removed. TasteGEM® SWL with Saphera® lactase delivers a superior tasting product and enhanced eating experience with authentic sweetness and increased creaminess and the added benefit of lower lactose levels.