DuPont moves to rBST-free sources for dairy culture production in response to consumer preference

09 May 2018 --- DuPont Nutrition & Health has announced that all the dairy components for producing cultures will be obtained from rBST-free sources moving forward. The company has identified reliable local sources and backup supply for rBST-free ingredients, as well as ensuring certification from all suppliers. The move was in response to consumer preference, according to DuPont.

“As transparency becomes the norm, dairy producers can have the confidence in DuPont sourcing for all ingredients used to make cultures,” says Jeff Lambeseder, Regional Product Manager for Cultures. “Requests for rBST-free have increased, so we set our sights on all of the necessary certified dairy sources and were able to accomplish this next milestone in our cultures offerings.”

Speaking to FoodIngredientsFirst, Lambeseder says: “Preferences around dairy cultures are part of the broader clean label trend, which hasn’t left dairy untouched. Consumers are paying more attention to labels and nutrition information for milk, cheese, and other dairy products as much as other food categories. Dairy manufacturers are looking closely at their ingredients to not only appeal to consumers but to appease the food retailers who are asking them for these changes as much as consumers.”

Consumers are becoming more demanding regarding ingredients and the desire for rBST-free dairy products is part of a broader trend toward clean label food and less artificial ingredients. While rBST-free had been widely available in Europe, the company has now made this possible for North America through local options.

“The main challenge in providing solutions to different markets is the differences in flavor and texture preferences, especially in cheese in fresh dairy. Not only do solutions need to be tailored for various countries, but also different geographic regions within a country,” he notes.

“We have been working diligently on local dairy sources,” says Lambeseder. “Making sure all the proper documentation and certification was in place has taken a while, but we can now give our customers the assurance they desire.”

While the US Food and Drug Administration (FDA) has ruled that there is no significant difference between milk from cows treated with rBST and milk that is not, the decision to remove rBST was made in response to global consumer preference. This change complements other DuPont Nutrition & Health offerings for the dairy industry.

“Our next step is to keep up with our suppliers regarding their pledges and certifications. Additionally, we are always making sure we have secondary and tertiary supplies for security,” he concludes.

By Elizabeth Green