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DuPont Danisco launches Greek yoghurt culture blend

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DuPont Danisco launches Greek yoghurt culture blend

June 30
10:42 2013

Looking to give dairy manufacturers a simpler, more efficient and consistent way to culture America’s best-selling yoghurt, DuPont Nutrition & Health has introduced YO-MIX Greek — a five- species yoghurt culture blend from the DuPont Danisco range. By offering all five species in one blend, DuPont said that it strives to ensure consistency of culture delivery and to eliminate plant mixing and measuring of starters.

“American consumers quickly embraced Greek-style yoghurt because of its thick, creamy texture, high protein and non-fat content,” said Sonia Huppert, global product director, thermophilic cultures, DuPont Nutrition & Health. “For dairy manufacturers, the challenge has been not only to keep up with market demand, but to deliver a consistent product with every batch. Thanks to our significant global cultures expertise, with YO-MIX Greek, we’re offering yoghurt makers a one-step culture solution.”

YO-MIX Greek is said to give manufacturers five commonly used species in one blend, in one package and to simplify the culturing process and reduce potential mixing and formulation errors during production.

DuPont said that he YO-MIX Greek five-species culture blend was designed specifically for use in the development of Greek yoghurts. In addition to streamlining the production process, the balanced blend is designed to deliver a mild dairy flavour over the shelf life of the yoghurt.

“U.S. consumers prefer a mild tasting yoghurt with less tang,” said Jeff Lambeseder, cultures product manager, DuPont Nutrition & Health. “So we designed our culture blend to create a mild, less acidic flavor, and our sensory research demonstrates that it consistently delivers a mild taste throughout its shelf life.”

Greek-style yoghurt is one of the bright spots in today’s dairy case with sales in the United States outpacing those of traditional yoghurt, and now focusing international attention on how this consumer-driven phenomenon will be replicated globally. Greek yoghurt captured 35% of U.S. yoghurt category sales in 2012 after accounting for only 1% in 2007 (Nielsen ).

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