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Deerland Enzymes launches new products to tackle food intolerances

By Stephen DANIELLS , 13-Mar-2013

Lactose intolerance affects over one-third of Americans
Lactose intolerance affects over one-third of Americans

Leading enzyme-based dietary supplement formulator has released two new products targeting gluten and lactose intolerance, conditions that affect over one third of the US population.

Over 33% of the US population is reported to be lactose intolerant. About 1% of the US people is reported to have Celiac Disease, although 6-7% of the population are thought to have ‘non-celiac gluten sensitivity’, according to the Gluten Intolerance Group.

“Food intolerances and food-driven immune responses are becoming more and more recognized by consumers,” said Scott Ravech, CEO of Deerland Enzymes. 

“Gluten and dairy intolerances are especially good candidates for enzyme-based solutions like Dairylytic and Glutalytic. Supplementation may lead to fewer dietary restrictions, which can yield huge quality of life benefits.”

The products were launched at the recent Engredea/Expo West Tradeshow in Anaheim, CA, and initial feedback has been “positive”, said Ravech.

“By confirming our research showing that sensitivity to dairy could just as easily be driven by an immune response to protein as lactose intolerance, we’re confident that we’re headed in the right direction.”

Product breakdown

Dairylytic is described by Deerland as a “dual-functioning enzyme blend formulated with a combination of both lactose and a unique protease enzyme blend developed solely for superior protein degradation”.

Dr. John Deaton, VP of Technology at Deerland Enzymes, explained that many people who experience digestive discomfort from consuming dairy products assume they are lactose intolerant, but still do not find relief using traditional lactase enzyme supplements.

“Their discomfort may actually be attributed to an immune response from the protein components of dairy, not intolerance to the lactose,” he said.

Glutalytic also goes beyond traditional DPPIV (dipeptidyl peptidase IV) enzymes, said the company, by targeting the internal and external peptide bonds that make up the gluten protein.

“The fastest way to break down gluten is to cleave peptide bonds internally and externally,” said Deaton. “Glutalytic contains both endopeptidases and exopeptidases to create the correct endopeptidase cleavage pattern near the long chain amino acids that need to be hydrolyzed by the exopeptidase, producing rapid degradation of gluten.”

Kristin Wilhoyte, Marketing Communications Manager for Deerland Enzymes, told us the ingredients can be used in customizable formulations. Glutalytic is not intended to replace a gluten-free diet, but is a supplements to a gluten-free diet to avoid the problems associated with accidental contamination, for example, she said.   

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