Deerland tackles food intolerances with new enzymes

Deerland tackles food intolerances with new enzymes

Dairy and gluten sensitivities bedamned with these new ingredients.  

Deerland Enzymes, a leading international enzyme-based dietary supplement formulator and contract manufacturer, has announced the release of the company’s latest technologies specifically designed to address food intolerances, Dairylytic™ and Glutalytic™.

The launch of Dairylytic and Glutalytic was at the center of Deerland Enzymes’ message at the recent Engredea/Expo West trade show in Anaheim, Calif. “We’re thrilled and appreciative of the positive feedback our customers provided in response to the launch of these two products,” said Scott Ravech, CEO of Deerland Enzymes. “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.”

Dairylytic is a dual-functioning enzyme blend formulated with a combination of both lactose and a unique protease enzyme blend developed solely for superior protein degradation. “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,” says Dr. John Deaton, vice president of technology at Deerland Enzymes. “Their discomfort may actually be attributed to an immune response from the protein components of dairy, not intolerance to the lactose.” Dairylytic’s combination of lactase and a unique protease enzyme blend is designed to break down the lactose associated with intolerance, as well as make milk proteins that could cause an immune response easier to digest and absorb.

Glutalytic goes beyond the traditional DPPIV (dipeptidyl peptidase IV) enzyme, offering superior degradation of the gluten proteins that cause immune responses. This unique proteolytic enzyme blend targets 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,” Deaton explains. “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.”

“Food intolerances and food-driven immune responses are becoming more and more recognized by consumers,” says Ravech. He continues, “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.”

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