| Global shoppers want the nutritional benefits of dairy, without the digestive discomfort. As the lactose-free segment expands, brands need highly efficient, process-optimized lactase enzymes to help them deliver the exceptional lactose-free products consumers crave.
Join Marianne Toftdal from IFF as they explore the limitations of traditional lactase enzymes and how innovative solutions can help manufacturers optimize process efficiencies and make the goodness of dairy accessible to all. | 