the brown color appearing when we roast meat or fry an egg. This is a well-known reaction also witnessed in other foods, e.g. This process is known as the Maillard reaction and may cause a slight browning of the milk. In addition, the glucose and galactose resulting from the lactase treatment may react with the milk proteins during heating. These can cause changes in the milk protein part as these additional, unwanted enzyme activities may “break” some of the protein structures. The Maillard reaction – a complex challengeįor the industrial applications, the lactase enzyme is concentrated from a fermentation process, and depending on this isolation procedure may contain additional undesirable microbial enzyme activities. Therefore, the enzyme is added to UHT milk in order to split the lactose allowing people that suffer from lactose intolerance to drink milk. In other parts of the world such as major parts of Asia, the gene, that keeps the enzyme active, is “turned off” in a major part of the population resulting in lactose intolerance.
In the Western part of the world, in particular the part where milk drinking is common, this enzyme remains present and active in our digestive system, more specifically the small intestine. The lactase enzyme helps infants break down the natural lactose in breast milk into glucose and galactose, which may be absorbed by the intestine contrary to lactose. Researchers from Aarhus University are currently studying how so-called lactase enzymes – enzymes added to lactose-free UHT milk, in order for people suffering from lactose intolerance to be able to drink it – affect the milk, and if these can be improved. However, especially long-life lactose-free milk is exposed to challenges in relation to shelf-life, stability and quality, including taste and appearance, when stored unrefrigerated for a longer period, which is the case in many parts of the world. Long-life milk (ultra-high-temperature (UHT) processed milk) is a growing global market. in Foodservice Industry.New and cleaner enzymes to improve the quality of long-life lactose-free milk It’s certainly a dream come true for distributors, suppliers, and those consumers who are looking for real milk in their café beverages.įor more foodservice industry trends, visit the Houston’s Blog. With important innovations in product packaging, dairy milk can now join plant-based alternative milk in our customers’ warehouses. These varieties are also packaged in aseptic containers for long shelf life and no refrigeration required. Houston’s carries specially formulated “barista” editions of Almond Breeze and Plant Oat, which stand up well to the steaming process for eye-catching latte art and microfoam production on par with real dairy milk. Oatmilk had a banner year in 2020, with sales exploding by 317% over its prior year. In 2019, sales of almond milk grew to $1.3 billion, representing 250% growth since 2010, per Nielsen. Almond Breeze almond milk and Plant Oat oatmilk are two trusted brands which align with the proven growth trend of plant-based product demand within the café industry. Hood produces offerings in the non-dairy alternative milk category as well. True to their roots, Hood remains a family-owned operation today. Lactaid is produced by HP Hood, a family-owned dairy company that can trace its roots all the way back to 1846, when Harvey Perley Hood set up shop in Charlestown, Massachusetts.
Aseptic containers ensure a safe product, reduce waste due to spoilage, and save money on the bottom line as refrigeration (and its associated expenses) is not required. While the demand for non-dairy alternative milks has skyrocketed over the past few years, there remains a large segment of consumers who do want their lattes, frappes, and chai made with real dairy milk.Īseptic packaging is the distributor and operator’s dream come true in meeting that demand. It’s no surprise that the category is surging. It is estimated that the aseptic packaged segment of the dairy industry will reach sales near $25 billion by the year 2024. Packaging technology has progressed enough to ensure safe unrefrigerated storage of dairy milk. While plant-based alternative milks have been sealed in aseptic packages for years, it’s only recently that real dairy milk has been given the same treatment.
Lactaid packed in aseptic containers does not require refrigeration until opened, and has a shelf life of 9 months. For Houston’s position as a nationwide distributor to café and restaurant suppliers, the primary advantage is that Lactaid is now available in shelf-stable packaging. With high retail brand-recognition, Lactaid is well known to consumers as being a lactose-free milk option, which may be more digestion-friendly compared to traditional dairy milk.
In January 2022, Houston’s introduced Lactaid shelf-stable dairy milks into our portfolio of offerings.
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