Enzymes deliver milk to millions
70% of the world’s population is unable to tolerate lactose in their diet. That means that many nutritious, easy-to-produce foods and proteins cannot be used to solve the global food shortage in widespread areas of the world.
However, enzymes can enable the production of healthy, lactose-free food that could contribute to solving the food challenge. We have developed a lactase enzyme for the production of lactose-free and lactose-reduced foods that are still rich in milk calcium and all the other nutrients that characterize wholesome dairy milk. The benefits of calcium, minerals and trace elements could greatly benefit malnourished people in areas such as Asia—where many people are lactose intolerant—by reducing the incidence of calcium deficiency.
Producing more meat, more sustainably
There will be an exponential increase in the demand for affordable meat products in the coming decades, as income levels rise in developing countries.
The Danisco Animal Nutrition experts work closely with industry to provide safe and sustainable solutions to meet this challenge. Incorporating our enzymes in animal feedstuffs can increase the animal’s ability to absorb and utilize important nutritional elements, and decrease the need for antibiotics. This not only makes meat more affordable to produce, but will also reduce the release of nitrogen or phosphate into the environment from animal waste.
The role of Aquaculture
Chilean salmon producers at AquaChile had to balance the need to provide a healthy source of protein and Omega 3, with their passion to protect the wild fish in their ocean through sustainable aquaculture.
Together DuPont and AquaChile, with support from the World Wildlife Fund, developed a comprehensive, sustainable solution to cost-effective salmon farming. Hear the story as seen through the eyes of a local salmon farmer.
Reducing food waste
More than 30% of all food goes to waste globally*. Yet we want our bread and other foods to be fresh, making it difficult to reduce waste. And as food production increases to meet demand, so will the waste in production and natural resources.
Enzymes such as POWERFresh® can extend freshness significantly in bread. Internal studies have shown that extending the shelflife to seven days translates into at least 50 tons of CO2 equivalents saved for every 1,000 tons of bread produced.
*Figures from UN Food and Agricultural organization (FAO) 2011 Rome.