DSM expands cultures line to decrease dairy loss in yogurt
02 Mar 2022 --- DSM is extending its DelvoGuard bioprotective culture range to combat food waste in yogurts while simultaneously balancing taste and texture. The launch sees four new DelvoGuard bioprotective cultures, which allow yogurt manufacturers to extend shelf life naturally.
According to DSM, the new cultures contain naturally-occurring dairy microflora and provide a cost-effective solution to improve the quality and safety of dairy products.
The range provides better control for dairy manufacturers over post-acidification, gas production and decolorization, and improvements to creaminess and mouthfeel while extending freshness for longer.
Tackling waste
DSM notes that yogurt is a popular staple food worldwide that is rich in protein and calcium. However, it is often linked with high levels of food waste.
For instance, in Europe, 20% of dairy products are lost or wasted every year – totaling 29 million metric tons, notes the company.
DSM research confirms that most yogurt waste, approximately 9%, happens after consumers have purchased the product.
Decreasing dairy loss and waste in the home can have a significant positive impact in the long term, both environmentally and economically.
DSM’s new additions to the range provide manufacturers with protective cultures that prevent yeast and mold growth in yogurt products.
Combating mold and yeast contamination
Extending the shelf life of popular dairy products is an effective way to cut down food waste.
A key contributor to yogurt spoilage during shelf life is microbial contamination, particularly mold and yeast contamination, which presents a complex challenge for manufacturers.
At the same time, shelf life needs to be carefully balanced with taste, texture, pricing and labeling requirements while not affecting existing manufacturing processes.
DSM adds how maintaining natural positioning is also crucial for manufacturers. Natural is the top claim for new yogurt launches globally, and more than 30% of yogurt launches had “natural” claims in the last five years.
DSM’s new additions to the range provide manufacturers with protective cultures that prevent yeast and mold growth in yogurt products.
The extended range includes DelvoGuard 302 and DelvoGuard 303, which offer protective properties that prevent or delay the growth of spoilage organisms by days or even weeks, even during challenging situations such as cold breaks in the supply chain.
Also in the range, DelvoGuard 304 and DelvoGuard 305 have a lower post-acidification impact while still protecting against microbial spoilage.
All DelvoGuard bioprotective cultures are delivered as 1-bag Direct Vat Cultures (DVC); they can be added to the production process simultaneously as the starter culture.
“This is an extremely strong generation of bioprotective cultures,” says Karoline Kjaerulff, global business development manager, Fresh Fermented Solutions at DSM Food & Beverages.
Improving sustainability
Evolving consumer tastes mean natural yogurts with reduced sugar, less fat, and no additives are leading the pack, notes Kjaerulff.
“At the same time, food waste is a priority across industry,” she stresses. “The new DelvoGuard cultures help manufacturers enjoy the best of both worlds by keeping yogurts fresher for longer while maintaining a great taste and texture.”
“This offers an exciting possibility for brands to improve their consumers’ experience while also taking meaningful sustainability steps to reduce waste throughout the supply chain.”
This latest launch is part of DSM’s ongoing efforts to support the dairy industry in its journey to decarbonize its value chain, reduce food loss and waste and reach ambitious sustainability targets.
Edited by Gaynor Selby
