DuPont unveils series of cultures to re-shape fermented dairy space in China
07 Sep 2020 --- DuPont Nutrition & Biosciences has launched the latest series of dairy cultures and probiotic formulations for China which offer yogurt producers new solutions for differentiation. These new cultures enable faster fermentation and higher probiotic counts while maintaining a mild taste and premium texture for consumers, notes DuPont.
The Yo-Mix Prime cultures offer manufacturers the ability to create optimal mildness and premium creamy texture for consumers. The culture enables the reduction of added sugars while maintaining quality throughout challenging distribution channels.
It also allows manufacturers to save on formulation costs by reducing protein addition in recipes and greater process flexibility due to fast fermentation and full control of acidity before cooling and packaging.
Fine-tuning texture
Yo-Mix Prime 900 offers manufacturers the option to fine-tune the texture of yogurt according to consumer preferences. The Yo-Mix Fast 1.0 cultures enable fast fermentation, deliver thick and smooth texture and are adapted to different yogurt recipes and processes.
Discovered and designed by French scientists, Yo-Mix Fast 1.0 is manufactured in the French Alps and protected with a China-granted patent (patent no. ZL 200910224873.X).
The German-made DuPont Danisco LPC 800 cultures allow for refreshing beverages without too much acidity, while maintaining high Lactobacillus bacteria count until the end of product shelf life. Compared to market alternatives, it enables faster fermentation within 24 hours which helps to reduce the risk of contamination, according to the company. DuPont Danisco LPC 800 is an ideal choice in low-sugar recipes, resulting in a more stable and refreshing flavor than currently available cultures.
Howaru Bifido combined with Yo-Mix cultures creates new opportunities for a higher dose of documented probiotics in premium probiotic yogurt.
“These new yogurt cultures demonstrate how market-driven innovation, combined with local expertise in regions around the world, brings faster fermentation, higher probiotic counts, milder taste and a healthier brand image to fermented dairy products,” says Morten Boesen, Global Product Line Manager, Dairy Cultures, DuPont Nutrition & Biosciences.
“This is the latest from DuPont’s extensive range of yogurt and fermented milk cultures that lowers formulation costs for our customers while maintaining quality and taste for consumers, effectively reshaping the future of fermented dairy products.”
Edited by Gaynor Selby
