New dairy cultures allow for the production of optimal yoghurt for both consumers and producers.
DuPont Nutrition & Biosciences has announced the latest series of dairy cultures and probiotic formulations for China, offering yoghurt producers new solutions for differentiation and supporting their future growth.
These new cultures, according to the company, enable “faster fermentation and higher probiotic counts” while maintaining a mild taste and texture for consumers. The new cultures include YO-MIX Fast 1.0 that enables fast fermentation, delivers “thick and smooth” texture, and are adapted to different yoghurt recipes and processes; and YO-MIX Prime, which offers manufacturers the ability to create optimal mildness and premium creamy texture for consumers. The latter also allows manufacturers to save on formulation costs by reducing protein addition in recipes, and greater process flexibility due to fast fermentation and control over acidity before cooling and packaging. More particularly, the YO-MIX Prime 900 offers manufacturers the option to “fine tune” the texture of the yoghurt according to consumer preferences.
Also launched in the Chinese market is the DuPont Danisco LPC 800 and HOWARU Bifido. The former allows for refreshing beverages with minimum acidity, while maintaining high Lactobacillus bacteria count until the end of product shelf life. It is designed for low-sugar recipes, resulting in a “more stable and refreshing” flavour than other cultures. As for HOWARU Bifido, when combined with YO-MIX cultures, create new opportunities for a higher dose of documented probiotics in probiotic yoghurt.
Morten Boesen, global product line manager, dairy cultures, DuPont Nutrition & Biosciences, concluded: “These new yoghurt 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.
“This is the latest from DuPont’s extensive range of yoghurt and fermented milk cultures that lowers formulation costs for our customers while maintaining quality and taste for consumers, effectively reshaping the future of fermented dairy products.”