GLOBAL – Lallemand, a global leader in the development and production of speciality ingredients, has unveiled a new bioprotective solution, Lalcult Protect MC1, to help extend the shelf life of dairy products by preventing mould and yeast.
According to Lallemand, the Lalcult Protect MC1 solution aims to ensure the safety and quality of dairy products while maintaining consumer trust and brand reputation.
“Fungal contamination by mould and yeast is a common and frequent concern to all food producers, especially in dairy products,” leading to colour and taste defects,” the company noted.
“Among the mould contaminations, Penicillium is the dominant genus (91%) on spoiled hard, semi-hard and soft cheeses from different countries.”
Lallemand added that mould contamination can result in significant financial losses and losses of credibility for dairy producers.
It also highlighted that consumers who ingest the contaminated products may experience a variety of symptoms ranging from digestive disorders to allergic reactions.
By implementing Lalcult Protect MC1, companies can ensure the safety and quality of their products while maintaining consumer trust and brand reputation
Lalcult Protect MC1 can be applied in a wide range of applications, such as yoghurt-type dairy specialities, sour cream, fresh cheeses, ripened cheeses, sliced and grated cheeses, as well as plant‐based analogues.
At the beginning of the year, Lallemand introduced an enzyme-based dough-strengthening solution that will help bakeries reduce their gluten usage in bread formulas.
“At Lallemand, we see research and development as a key element of our strategy: our global team of R&D scientists is 200-strong,” the company reported.
This focus ultimately allows Lallemand to successfully identify and serve the needs of the market segments in which it strives to be an industry leader.
The company announced that it will also unveil new delivery innovations for probiotics, including a mint-flavoured dissolvable lozenge aimed at the oral health market.
It also indicated that It can include any of the company’s probiotic ingredients for oral health that address teeth, gum, and breath health. The company will also share results from a new in vitro study on halitosis.
Finally, the firm stated its intent to share its probiotics for food and beverage applications, including spore-forming bacteria and microencapsulated lactobacilli and bifidobacterium strains.
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