The growing lactose-free dairy category is driving high demand for lactase enzymes. But, as dairy manufacturers are discovering, the processing limitations of commercial enzymes can turn lactose-free innovation into a challenging and costly exercise. Up until now, temperature has had a significant impact on the performance of lactases – limiting their use in a more aggressive processing environment. Additionally, lactases have traditionally needed long periods of time to work, often causing a bottleneck in dairy plants.​

BONLACTA™ is our response to that challenge – a new high-purity lactase that can hydrolyze lactose faster under refrigeration and high-temperature conditions, and delivers a final product with an outstanding clean taste. Using this tailored enzyme to produce a lactose-free product, dairy companies can now select their process conditions more freely to minimize reaction times.​