SternEnzym to showcase dairy enzymes at Fi Europe 2026

At the Stern-Wywiol Group stand, attendees will be able to consult specialists from SternEnzym alongside representatives of seven sister companies. The group's offering includes enzymes, vitamins, flavourings, baking improvers, stabilising systems and other functional ingredients, available individually or in combined solutions.

The dairy presentation centres on two established enzyme applications: lactase for managing lactose content and a combination of transglutaminase and phospholipase for yogurt. SternEnzym describes these applications as ways to improve dairy product quality and manufacturing efficiency.

Lactase enables manufacturers to make milk, yogurt and other dairy foods with reduced lactose content or without lactose. In ice cream and sweetened condensed milk, it also inhibits lactose crystallisation, helping to avoid the gritty texture associated with those crystals.

Breaking down lactose with enzymes produces glucose and galactose. Both sugars taste sweeter than lactose, allowing manufacturers to lower added-sugar quantities in products such as milk-based drinks.

For yogurt, SternEnzym offers transglutaminase together with phospholipase to address texture, including in low-fat products that can feel less creamy. According to the company, the enzymes strengthen the protein network, giving yogurt a fuller consistency and greater creaminess. The combination also helps prevent syneresis, or whey separation.