Something went wrong with the connection!

DSM optimises its quark cultures range

 Breaking News

DSM optimises its quark cultures range

May 31
16:01 2016
Spread the love

sour-creamDSM has optimised its DelvoFresh range of quark cultures to address consumer demands for smoother, creamier quark with a mild flavour. These cultures are said to contribute to healthier, protein-rich diets for more people as well as faster and more efficient production.

Thanks to the rising demand for sugar-free, high protein-snacks by health-conscious consumers, the interest for quark has risen, even outside traditional markets such as Eastern & Northern Europe, DSM notes, saying that the typical characteristics of quark fit well with consumer preference for natural, authentic and healthier dairy products with satiating properties. At the same time, the company believes, consumers now prefer their quark to taste more like yogurt, with a smoother and creamier texture and a milder flavour.

The cultures are claimed to enable a shorter fermentation time and yield improvement compared to the cultures available on the market. DSM says that its offering includes customised solutions that allow producers to differentiate on flavour, taste and/or texture, from a mild, natural quark to a more ‘on-the-go’ quark mixed with a yogurt product.

“Better for you” continues to be the ‘mega trend’ in the food and beverage industry, changing the way consumers respond to, purchase and consume different dairy products,” said Cecile Aubert, Global Product Application Expert at DSM Food Specialties. “Quark producers need to make the most of these rising opportunities and expand their quark offering. At DSM, our variety of cultures enable dairy manufacturers to quickly respond to this development in the market.”

DSM says it continues to invest in and expand its range of cultures for the dairy industry, including expert knowledge and services. The company claims to offer one of the broadest portfolios of dairy solutions, enabling better food for everyone and notes that, to respond to current and future needs, it helps to make existing diets healthier and more sustainable, creating affordable and accessible foods that different people around the world can truly enjoy without compromise.

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

    Subscribe Here