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Hitting the sweet spot with lactases: enabling health benefits without compromise

Start Date:01/07/2020

Start Time:4:00 PM CEST

Duration:45 minutes


Designed for today’s major dairy trends, DuPont’s compelling new lactase enzyme solutions answer the growing consumer demand for dairy products that are lactose free and better for them in terms of sugar or fiber content.

Introducing this webinar, Lu Ann Williams, Director of Insights & Innovation at Innova Market Insights, will share how Innova’s Top Ten Trends for 2020 are impacting trends around reduced sugar, increased fiber, and lactose free innovation.

Furthermore, the webinar offers participants an opportunity to learn about the latest enzyme launched by DuPont in North America: Bonlacta™.  This innovative lactase helps dairy producers create cost-competitive products and allows more dairy producers to go mainstream with lactose-free milk. Its unique thermal properties make it optimal for flash pasteurization or high-temperature short-time (HTST) processing, alongside superior filterability and a clean taste of the final product.

In addition, learn more about DuPont’s flagship lactase Nurica™, launched in Europe at the end of 2019. This groundbreaking new enzyme is paving the way for dairy producers to decrease the lactose sugar content by up to 30% and transform the galactose sugar into prebiotic dietary fibers – addressing the nutritional details on sugar and fiber which are top of mind for consumers.

The DuPont Logo is a trademark of DuPont de Nemours, Inc., or its affiliates.

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Lu Ann Williams

Innova Market Insights

Director of Insights & Innovation

Lu Ann Williams is the director of innovation at Innova Market Insights, provider of market research services including the Innova Database. For the past twenty years she has been involved in the international food industry where she serves as a consultant to some of the world’s largest food and beverage companies on product development and marketing strategies, trends analysis, open innovation projects and technology scouting. She leads a team of analysts and works with global clients.

Collette Lentz

Application Group Manager – Cultures & Dairy Enzymes, DuPont Nutrition & Biosciences

Collette Lentz is the North America Group Manager for the fresh fermented and cheese application team at DuPont Nutrition and Biosciences. She is also a Senior Application Scientist, with 10 years of enzyme experience at DuPont. She has a Bachelor of Science degree in Chemical Engineering and a Master of Science degree in Applied Nutrition. Collette is currently working on the development of new cultures and dairy enzymes for the dairy industry, as well as assisting customers with the implementation and optimization of these products in the manufacturing process.

Clementina Dellomonaco

Global Product Manager - Dairy Enzymes, DuPont Nutrition & Biosciences

Clementina Dellomonaco is Global Product Manager & New Business Development for Dairy Enzymes at DuPont Nutrition & Biosciences, with responsibility for the portfolio of lactases and cheese enzymes. Clementina joined DuPont in 2011 and has contributed to a number of efforts in the Biomaterials, Biofuels and Food Space during her tenure at DuPont. Clementina holds a Laurea in Industrial Biotechnology from the University of Bologna (Italy), and a PhD in Chemical & Biomolecular Engineering from Rice University (Houston, TX – USA), with extensive training and experience in New Business Development & Project Management.

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