NURICA™
Enabling low sugar, reduced lactose and high fiber claimed dairy products

Consumer expectations present dairy manufacturers with an increasingly complex challenge: how to produce delicious dairy products that are low in sugar and high in fiber, while containing a minimum of lactose. It’s a trend with roots in the growing demand for healthier products that support weight management, digestive health and general wellbeing.​

Our innovative enzyme solution NURICA™ is the first on the market to meet both needs. NURICA™ is a lactase with a difference. Just like a standard lactase, it minimizes the lactose content in milk by splitting it into its two component parts: glucose and galactose. But that’s where the similarity ends as the galactose molecule is then transformed in situ from simple sugar into galactooligosaccharide (GOS) – a prebiotic dietary fiber.​

With NURICA™, dairy manufacturers can reduce the sugar content of plain yogurt, for example, by at least 35% and, at the same time, obtain a final product with more than 2% natural fiber. NURICA™ has no impact on the fermentation process, taste or texture. So consumers can simply enjoy a delicious dairy treat with all the nutritional benefits they desire. ​

Key Benefits​
  • Meet demand for healthier dairy products with less sugar​

  • Maintain natural image and sensory appeal​

  • Improved cost-in-use​

  • Enhance acidification time while maintain product sensor properties​

Connect with us
Contact IFF Cultures & Food Enzymes

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

Contact

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

More in Dairy Enzymes

BONLACTA™ Enzymes for Lactose-Free Dairy

BONLACTA™ is 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.

Find out more

YO-MIX® Yogurt Cultures with or without Probiotics

Our range of YO-MIX® fresh dairy cultures and probiotics are helping meet the diversity of consumer preferences as well as industry demands in the fresh fermented dairy industry.

Find out more

VERSILK™ Enzymes for High-Protein Fermented Dairy

Natural viscosity control for high-protein fermented snacks and beverages

Find out more

MARZYME® Liquid Microbial Coagulants for Cheese Production

Marzyme® Liquid Microbial Coagulants ensure consistent milk clotting for cheese production. Suitable for vegetarians.​

Find out more