CHINA – DuPont Nutrition & Biosciences (DuPont), a Danish bio-based company, has launched a series of dairy cultures and probiotic formulations for China, offering yogurt producers new solutions for differentiation, positioning them for future growth.

These new cultures, according to DuPont enable faster fermentation and higher probiotic counts while maintaining a mild taste and premium texture for consumers.

The new cultures include Yo-Mix Prime, Yo-Mix Fast 1.0, DuPont Danisco LPC 800 and Howaru Bifido.

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.

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.

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,” 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,” Morten added.

The global yogurt market size reached US$38.7 Billion in 2018, according to a report by imarc group and is projected to reach US$ 51.2 Billion by 2024, growing at a CAGR of 4.8% during the forecast period 2019-2024.

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