A new Fact.MR report imparts imperative dynamics, forecasts and analysis on the lactase enzyme market for the period between 2018 and 2027. Employing a tested & proven research approach, this report aims at addressing key trends and shortcomings influencing demand for lactase enzyme. Post-identification of the concerns, an exhaustive & analytical research methodology has been incorporated for seeking solutions to resolve constraints of the lactase enzyme market.

According to World Health Organization, genetically programmed lactase activity reduction impacts nearly 70% of the adult population worldwide, which in turn leads to severe digestive ailments – an indication of lactose intolerance. Symptoms of lactose intolerance vary based on residual lactase activity, amount of ingested lactose, and small bowel transit time. Defining threshold of lactose intolerance is imperative for formulating dairy products suitable for vast majority of affected population.

Lactase Enzyme Market: Clean Label Approach toward Reformulation of Dairy Products

Severity and prevalence of lactose intolerance have led to unnecessary reduction in dairy food consumption among consumers. On the contrary, dairy products are considered essential for health in light of their calcium content and positive influence of the probiotic bacteria.  Formulation of dairy products well-suited for intolerant consumes has therefore gained increased emphasis among food manufacturers, which in turn has propelled exogenous enzyme preparations such as lactase.

Encouraging cost-effective production of enzyme, the highly consolidated supply-chain is driving suppliers to focus on continuous supply of new products for remaining competitive. Starch conversion for sweeteners, bakery, and dairy products prevail as major application of lactase. Enzyme suppliers constantly seek new applications, while catering to increased consumer demand.

A prime example of such demand is mounting requirement for lactase in the dairy sector. With sugar reduction being the primary demand determinant of lactase enzyme in dairy industry, companies such as DSM are offering innovative clean-label products such as Maxillact to tap latent opportunities in the sector.

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Leading Stakeholders of Lactase Enzyme Market are Targeting Lactose-free Dairy Industry with Innovative Approaches

With growing trend toward healthy food consumption, lactose-free diet, which has the stand-out health appeal, has been gaining high popularity among health-conscious consumers. The popularity is mainly driven by the nutritional benefits of lactose-free diet along with its easy digestion attributes. A steady pool of opportunities has been paved for dairy producers owing to fast penetration of lactose-free food products, which in turn has driven the requirement for more efficient products.

DSM has recently lauched “Maxilact Smart”, a novel lactase enzyme that improves efficiency of lactose-free food production, and maintains a clean taste. Customers of DSM have stated the efficacy of Maxilact Smart in enhancing the production efficiency, which implies more throughput in relatively lesser time. This new lactase enzyme, Maxilact Smart, is suitable for a wide range of applications such as fresh dairy and milk. This enzyme offers facilitated implementation in production, meanwhile conforming to sustainability objectives.

DuPont Nutrition & Health is also targeting the lactose-free dairy industry with its lactase enzyme – GODO-YNL2, which is effective for application in processing of milk, yogurt, and dairy-based beverages. The company claims its lactase enzyme to enable a smooth transition to production of lactose-free food, by significantly trimming the requirement for additional dairy processing equipment. Such innovative product launches will further rub off on future demand for lactase enzyme.

Lactase Enzyme Market: Increasing focus on Encapsulation to Retain Enzymatic Activity of Lactase

Breakdown of milk sugar, along with its benefits for intolerant people, is considered effective for enhancing functional properties of food. Although lactase has sought extensive adoption for such breakdown processes, the enzyme has been linked with low stability when exposed to mechanical and thermal treatments. This further impacts the efficiency of the enzyme in industrial processes.

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Researchers from the Universidad de Buenos Aires (Argentina) and Universidad Politécnica de Valencia (Spain) have leveraged facilities of Brazilian Synchrotron Light Laboratory (LNLS) for investigating potential of lactase encapsulation in miniaturized beads of calcium alginate in conserving its enzymatic activity, although subjected to various treatment processes.

The researchers found out that by adding excipients, trehalose, and guar gum, the conservation efficiency of lactase’s enzymatic activity increased considerably. The stability of lactase increased when stored at 4° as well as in thawing/freezing treatment. Led by such experiments, there has been a rise in emphasis on proper conservation of lactase enzyme in the food industry for boosting its process efficiency. This will further influence the development of lactase enzyme in the near future.

Inferences from this report are focused at extending the understanding of lactase enzyme producers toward the future of the market. The report serves as credible business document, offering first-hand forecast & analysis on lactase enzyme market. This valuable information can be repurposed by companies in devising their strategies for the near future.