DSM-Firmenich unveils starter cultures for mild yogurt with long-lasting pH stability

(Image Credits: DSM-Firmenich).

20 Sep 2023 --- DSM-Firmenich has launched a new generation of starter cultures for very mild yogurts. Its new product, DelvoFresh Pioneer, enables improved pH stability during processing and throughout shelf life, ensuring consistent mildness and indulgence for consumers, with cold storage of up to 60 days.

The company highlights that the new cultures are “ideal for high-value recipes,” such as smooth, creamy yogurts and mild, reduced sugar ones, tapping into the increasingly larger better-for-you market.

“Today’s consumers don’t see why an indulgent product can’t also be nutritious or even healthy, leading them to seek out options that deliver ‘the best of both worlds’. Extremely mild yogurts, like those made possible by DelvoFresh Pioneer, provide a great example of the trend in action; smooth, creamy and indulgent, while at the same time supporting better-for-you formats like reduced sugar, Karoline Kjaerulff, global business development manager, fermented milk & plant at DMS-Firmenich, tells Food Ingredients First.

“We’re investing heavily in culture development as we know the possibilities are near limitless and more taste, texture and health benefits are out there to discover,“ she notes.

“These new cultures complement our fermented dairy toolkit of starter, bioprotective and probiotic cultures, enzymes, hydrocolloids and nutritional solutions.”

Reduced post-acidification
Delvo Fresh Pioneer cultures offer “significant reductions” in post-acidification, which is the gradual decrease in pH that affects the quality of yogurt over time. Compared to other mild cultures, DelvoFresh Pioneer cultures can maintain a stable pH even under challenging storage conditions, such as high temperatures, according to the company.

“DelvoFresh Pioneer is the first in a new generation of high-performance cultures that help manufacturers deliver consistency from batch to batch and throughout the shelf life. What makes these cultures different is their pH stability as seen in their post acidification which slows dramatically after one week of storage with very little change in pH after that,“ Kjaerulff says.

“Stability improvements are even more apparent in challenging storage conditions when the temperature is not well controlled.“  

DSM-Firmenich flags that the new product allows for the flexibility to create various mild yogurt recipes with optimal consistency in taste, texture and quality. 

DelvoFresh Pioneer has the flexibility to create various mild yogurt recipes with optimal consistency in taste, texture and quality.

“The ideal pH stability enabled by these new cultures is what sets them apart, and for dairy manufacturers consistency and flexibility really are key to success,” Kjaerulff notes.

The company says the launch and solving all technical challenges was “made possible” by bringing together scientists and application experts together with “cutting-edge” technology. 

“The key to consistent fermentation from the start to target pH lies in exceptional pH stability, monitoring the post-acidification and maintaining that mildness throughout a yogurt’s shelf life on supermarket shelves and in consumers’ fridges. Modern yogurt manufacturers need cultures that drive product consistency – every time,” she details.  

“Selecting the right starter cultures is therefore essential for ensuring consumer satisfaction right to the last spoonful.” 

In related news, the company recently unveiled Maxilact Next – the latest addition to its range of efficient and pure Maxilact lactase enzymes.

Better solutions for a growing market
DSM-Firmenich flags that the expanding fermented milk market increases the need to ensure consistency during production, mitigating unwanted variations in taste, texture and overall yogurt characteristics.

The company further underscores that the fermented milk market will reach €100 billion by 2027 (US$106.87 billion).

Additionally, the business also says that consumers are turning to premium retail products, with 59% regularly enjoying indulgent treats such as mild yogurts. 

“For fermented dairy manufacturers, the pressure is on to provide indulgent eating experiences and ensure taste and texture stay the same on the shelf. As such, there is a need for a new generation of starter cultures that combine quality, consistency and pH stability,” the company explains.

By Marc Cervera

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