The new cultures enable faster fermentation and higher probiotic counts while maintaining a mild taste and premium texture for consumers.
The launch includes YO-MIX PRIME, which DuPont said is designed to oer manufacturers the ability to create optimal mildness and ‘premium creamy texture’ for consumers. The culture enables the reduction of added sugars and a high probiotic count. It also allows manufacturers to save on formulation costs by reducing protein addition in recipes, and greater process exibility due to fast fermentation and full control of acidity before cooling and packaging. YO-MIX PRIME 900 oers manufacturers the option to ne tune the texture of yogurt according to consumer preferences.
YO-MIX FAST 1.0 cultures enable fast fermentation, and the company said this delivers thick and smooth texture, and they can be adapted to dierent 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.
The German-made DuPont Danisco LPC 800 cultures allow for beverages without too much acidity, while maintaining high Lactobacillus bacteria count until the end of product shelf-life. Compared to market alternatives, DuPont said it enables faster fermentation within 24 hours, which helps reduce the risk of contamination. DuPont Danisco LPC 800 is suitable for low-sugar recipes, resulting in a more stable and refreshing avor than currently available cultures.
HOWARU Bido, 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,” said 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.”