10 Jun 2010 --- Delvozyme, the egg white lysozyme-based cheese enzyme solution from DSM Food Specialties, was awarded the 2010 Ringier Technology Innovation prize at a prestigious ceremony in Shanghai, China. Claiming one of five awards in the food and beverage ingredient category, Delvozyme was commended for its user-friendliness, its technical excellence and its outstanding contribution to quality and protection in the Chinese cheese industry.

Thomas Zhao, Sales Manager Dairy, DSM Food Specialties, China, comments: “We’re thrilled that DSM Food Specialties was celebrated for the third consecutive year at this esteemed ceremony. The award is further recognition of the key role DSM Food Specialties’ enzyme solutions play in the global food industry. By preventing bacterial growth in cheese, Delvozyme helps manufacturers to meet stringent food safety standards, avoid costly product recalls and protect brand integrity.”

Natural egg white lysozyme is effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavours, butyric rancidity and the phenomenon of ‘late blowing’ in medium, semi-hard and hard cheeses. Delvozyme is a formulated product based on this active ingredient, available in liquid and granulate form.