Plant-based cultures: DuPont boosts innovation in fermented food space

Danisco VEGE Cultures have been developed for a wide variety of plant-based raw materials, such as soy, coconut, nuts, oat, maize, rice, fruits and vegetables, to satisfy consumer taste and texture expectations; from fresh, clean and mild flavors through to acidic profiles. 

 

“We’ve been active in the field with cultures for soy-based yogurt alternatives for more than 15 years, especially in EU & in the US. In the last two years, we’ve significantly increased our research, product development and manufacturing expertise to design and produce new cultures formulations adapted to a large range of plant-based fermented products,” Didier Carcano, Global Marketing Strategy Leader, Cultures & Diary Probiotics, Dupont Nutrition & Health, tells FoodIngredientsFirst.

 

“We are working in the development and the commercialization of cultures for food for decades, and we are leveraging our innovation capabilities both in the domain of research and application to the plant-based segment allowing fast responses to market demand in all regions. In addition, we are producing Danisco VEGE cultures in a dedicated and flexible plant to respond immediately to increasing global demand,” he adds.

 

The desire for fermented and plant-based foods by consumers continues to grow, with millennials increasingly opting for non-dairy and non-gluten products based on plant ingredients and the adoption of flexitarian and vegan diets. Global launches of fermented dairy alternatives have been increasing over the last few years and out-performed the dairy launches regarding annual growth.

 

Strong links between fermented food products and digestive health create openings for alternatives to yogurts, such as fermented drinks, spoonable desserts and snacks. Danisco VEGE Cultures deliver the option to maximize on the growth trends forecast for this category. Many of the cultures contain at least one of two highly documented probiotic strains including Lactobacillus acidophilus NCFM and Bifidobacterium lactis HN019, creating healthy plant-based concepts.

 

Carcano adds that the huge growth is also driven by a desire for naturally processed foods; fermentation as a natural way of processing food and adding health benefits to it, and consumers are increasingly looking for this.

 

“In summary, there is a mega-trend around the positive image of fermentation and fermented food & beverage products. From an industry stand-poin the global yogurt manufacturers as the local players want to differentiate from competition and are launching innovative products to meet this new consumers’ demands.”

 

Developed with producers of non-dairy bases as a direct response to requests from around the world, Danisco VEGE Cultures are suitable for yogurt alternatives and other plant-based foods and beverages, enabling companies to innovate in a variety of products to gain a share in the plant-based fermented foods market.