DuPont N&B launches new cultures series for fermented dairy

08 Apr 2020 --- DuPont Nutrition & Biosciences (Dupont N&B) has launched the Yo-Mix Prime cultures series, which is heralded as “a new industry standard for yogurt manufacturers.” Through the application of various cultures in the range, formulators can expect improved control over texture, pH level and stability of yogurt quality throughout distribution channels. In addition to enhanced processing flexibility, manufacturers can also enjoy a reduction in the addition of sugar and formulation costs. DuPont N&B touts that the “all-in-one solution” can accelerate yogurt NPD by tackling multiple challenges.

“Currently available starter cultures for yogurt most often cannot deliver all the experiences consumers are looking for,” Morten Boesen, Global Product Line Manager for Dairy Cultures at DuPont Nutrition & Biosciences tells FoodIngredientsFirst. Yo-Mix Prime was developed to deliver ultimate mildness and premium texture at the same time, allowing manufacturers increased control over the product.

Texture is tackled through the use of strains specially selected for texturizing properties, as they produce natural polysaccharides during the yogurt fermentation process, explains Boesen.

Using these select cultures, yogurt manufacturers can expect to save on formulation costs by reducing the amount of skimmed-milk powder which is typically added to boost the yogurt texture.

Meanwhile, the “ultimate mildness” of yogurt produced with Yo-Mix Prime, contributes to the same sweetness perception, even at a lower sugar content level, he adds.

Fermented dairy manufacturers can now have more control over yogurt pH and stability over the course of shelf life. The cultures have also been shown to maintain quality throughout challenging distribution channels. “The ultimate mildness is guaranteed, even when the product travels through variations in storage temperature. This may mean it is stored for a few hours at ambient temperatures, for example, when consumers use it as a healthy on-the-go snack,” Boesen explains.

Lastly, the Yo-Mix Prime series touts full pH control that also allows for more process flexibility – due to control of the acidity before cooling and packaging. This process flexibility provides options for higher production output and less yogurt waste.

“During yogurt processing manufacturers typically have to store yogurt before cooling and packaging. When they face packaging issues or bottlenecks in their plant, the yogurt can become out-of-spec, and this could result in yogurt waste during production. Thanks to total acidity control by Yo-Mix Prime, manufacturers can store the yogurt before cooling and packaging without potential loss of quality,” adds Boesen.

“We understand that yogurt manufacturers have a vision of how their ideal fermented dairy products will turn out, and sometimes the ingredients may hold them back,” Boesen remarks. “Our versatile Yo-Mix Prime cultures can help our customers create a yogurt that is mild in taste while providing a great texture and mouthfeel.”

Yo-Mix Prime series is designed for versatility including stirred yogurt, drinking yogurt, Greek and concentrated yogurt. “On top of this, they can also be used for fresh cheese types of products, such as ryazhenka (a Russian fermented milk product) and many other premium dairy products in the different regions of the world,” he concludes.

Yogurt developments
New product launches in spoonable yogurt has increased in Europe year after year since 2016, according to Innova Market Insights. The market researcher also notes that spoonable yogurt and drinking yogurt/fermented beverages had a CAGR of 10 percent over the 2017 to 2019 period in Europe, with most product launches occurring in Germany.

Also in the sugar reduction space, DuPont highlighted its dairy enzyme, DuPont Danisco Nurica at FiE 2019. This enzyme facilitates sugar reduction up to 35 percent, while generating prebiotic dietary fiber in situ through the natural conversion of lactose.

Using Nurica, manufacturers can fine-tune the sugar, fiber and lactose content of their dairy products to achieve multiple nutritional claims that benefit consumers who are either lactose intolerant or generally in search of healthier choices.

Meanwhile, Novozymes has launched Saphera Fiber, a new lactase enzyme to increase the content fibers in fermented and non-fermented dairy products, while also reducing sugar.

By Missy Green

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