DuPont Nutrition & Biosciences (DuPont) has recently unveiled its latest series of dairy cultures and probiotic formulations for China, offering yogurt producers with new optimal solutions to differentiate their products in the challenging market.
These new cultures enable faster fermentation and higher probiotic counts while maintaining a mild taste and premium texture for consumers. The new cultures include:
YO-MIX® PRIME cultures offer manufacturers the ability to create optimal mildness and premium creamy texture for consumers. The culture enables the reduction of added sugars and a high probiotic count, while maintaining quality throughout the challenging distribution channels. It also allows manufacturers to save cost on formulation by reducing protein addition in recipes, and greater process flexibility due to fast fermentation and full control of acidity before cooling and packaging. YO-MIX® PRIME 900 offers manufacturers the option to fine tune the texture of yogurt according to consumer preferences.
YO-MIX® FAST 1.0 cultures enable fast fermentation, delivers thick and smooth texture, and are adapted to different yogurt recipes and processes. Discovered and designed by French scientists, YO-MIX® FAST 1.0 is manufactured in the French Alps and protected with a China-granted patent (patent no. ZL 200910224873.X).
German-made DuPont™ Danisco® LPC 800 cultures allow for refreshing beverages without too much acidity, while maintaining high Lactobacillus bacteria count until the end of product shelf life. Compared to market alternatives, it enables faster fermentation within 24 hours which helps to reduce the risk of contamination. It is an ideal choice in low-sugar recipes, resulting in a more stable and refreshing flavor than currently available cultures.
HOWARU® Bifido combined with YO-MIX® cultures creates new opportunities for a higher dose of documented probiotics in premium probiotic yogurt.
Morten Boesen, Global Product Line Manager, Dairy Cultures, DuPont Nutrition & Biosciences said, “These new yogurt cultures demonstrate how market driven innovation, combined with local expertise in regions around the world, brings faster fermentation, higher probiotic counts, milder taste and a healthier brand image to fermented dairy products.
Boesen added that this is the latest from DuPont’s extensive range of yogurt and fermented milk cultures that lowers formulation costs for its customers while maintaining quality and taste, effectively reshaping the future of fermented dairy products.
Meanwhile, in a separate development, IFF shareholders have approved the merger with DuPont’s Nutrition and Biosciences. The merger will result in the formation of a global leader in high-value ingredients and solutions for global food, beverage, home and personal care and health and wellness markets. The target completion of the merger is expected by 1st quarter 2021.
