DuPont’s Bonlacta for lactose-free dairy processing

Enzyme for the lactose-free dairy

Bonlacta is designed for high-temperature, short-time processing enabling lactose-free milk to become a mainstream reality for North American producers

DuPont Nutrition & Biosciences announced the North American launch of Bonlacta, its latest enzyme for the lactose-free dairy market. This unique product allows for process optimization and cost reduction, enabling the production of a wide range of lactose-free dairy products at competitive costs across North America.

Lactose-free dairy processing

Among the numerous benefits Bonlacta offers, it is fast-acting under refrigeration conditions and can withstand high temperatures to enable new, optimized processes with even faster lactose hydrolysis targets. The unique thermal properties make it optimal for flash pasteurization or high-temperature short-time (HTST) processing. This process is widely used for perishable beverages found in supermarket aisles, such as fruit and vegetable juices, beer, kosher wine and – where Bonlacta comes in – fluid milk and milk-derived products.

The opportunity for lactose-free producers has never been greater; it is the fastest-growing segment in the dairy industry. In markets around the world, lactose-free products are no longer a niche, which is among the top claims in new milk product launches.

“The demand for lactose-free milk is growing rapidly across North America, and we see Bonlacta as critical to meeting that need,” said Clementina Dellomonaco, global product line manager, dairy enzymes at DuPont Nutrition & Biosciences. “We know the exceptional performance of Bonlacta can create cost-competitive products, allowing more dairy producers to go mainstream with lactose-free milk.”

Bonlacta offers manufacturers many more unique advantages. Superior filterability during in-line milk processing reduces downtime and delivers considerable cost savings during production. Its high purity ensures a clean taste in products stored at refrigerated or ambient temperatures. Less undesired off-flavors and less undesired reactions bring opportunities for use in new products such as hybrid milk with many added ingredients.

The fast lactose hydrolysis process is further accelerated by salt addition, making Bonlacta ideal for use in fresh cheese and related dairy applications. Additionally, its high enzyme stability, relative dose reduction, and lactase addition flexibility during processing are significant advantages for milk and dairy product producers.

“This is great news for dairy producers and lactose-intolerant consumers,” Dellomonaco added. “Between the lower costs and consistent flavors, Bonlacta is helping to eliminate numerous barriers to entry for lactose-free dairy products.”

Bonlacta is part of the DuPont Danisco full suite of lactase enzymes with a wide variety of producer and consumer benefits.


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