DuPont to Debut Dairy Innovations
28 Oct 2016 --- A team of innovative students mentored by DuPont Nutrition & Health will develop a business case for nutritious and appealing for of the future during the forthcoming FoodTech Challenge In Denmark next month. As one of the major ingredient suppliers at the event, DuPont will take part in the challenge, an international open innovation competition where academic knowledge is transformed into valuable commercial ideas.
DuPont will also be showcasing its new Danisco ingredients solutions for cheese, yogurt, ice cream, which will be debuting at the event, and embrace new opportunities for the local dairy industry. The company will present the first true direct vat inoculation (DVI) culture to provide a genuine alternative to the bulk starters that traditionally give Dutch and other semi-hard cheeses their distinctive flavor and texture.
“These new CHOOZIT 800 cheese cultures reflect our years of experience with culture strain identification. Using this expertise, we can optimize and balance the cultures that define acidification performance, texture, flavor and eye formation in semi-hard cheese,” says Linda Friis, senior group manager for sweet dairy & beverages and cheese.
DuPont also says that within the Scandinavian dairy industry, premium set yogurt could be the next big trend and it will present its Yo-Mix yogurt cultures for a “clean cut”, full-bodied texture and a mild fresh taste.
“In the past, fast yogurt fermentation has typically involved compromising texture and taste. Today we have closed this gap in yogurt culture capabilities,” Friis adds.
A healthy, ready-to-drink beverage with protein and fiber and a decorated display cake that demonstrates the temperature-tolerant stability of a vegetable whipping cream will also be on display as well as a UHT soft serve ice cream.
