Danisco aims to adapt to US cultures

The manufacturer says that the latest additions to its direct vat inoculation ( DVI ) range of Yo-Mix will allow processors to address the need for product innovation by offering texture and flavour developments in yoghurt Group spokesperson Nathalie Brosse claimed that while some of the products in the range are already available in other markets, the US' position as a leading yoghurt consumer has made it a key market in which to launch the range.

"[The company] has years of scientific knowledge and application expertise to allow the development of this new yogurt range to develop cultures that fit consumer's preference both in texture and flavour," the spokesperson stated.

"Danisco is now offering a completely revitalised toolbox for North American yoghurt manufacturers in order to address this particularly dynamic market."

Yo-Mix cultures According to the manufacturer, the freeze dried DVI cultures maintain a high level of product safety for storage even at room temperature, while also offering a yoghurt maker uniform functionality across all batches of their products.

The Yo-Mix expansion is particularly focused on offering mild creamy textures for yoghurt and other fermented products, which it says are a major preference amongst consumers.

The expanded range is split amongst three specific category ranges designed for various processing applications under the names: Yo-Mix Multi, Yo-Mix Real and Yo-Mix Quick.

Brosse said that the Real variety only uses bacterium like Streptococcus thermophilus and Lactobacillus bulgaricus, while the Multi variation comprises a blend of various species.

In addition, the Yo-Mix quick cultures allow for a reduced fermentation time and limited post-acidification to ensure better flavour retention, according to the company.

Danisco claims that it is able to work with processors to find more customised cultures where needed.