DSM introduces DelvoADD portfolio of adjuncts for aged Cheddar cheese

By Jim Cornall contact

- Last updated on GMT

DSM will showcase the new DelvoADD range at the International Cheese Technology Exposition, in Wisconsin, US, in April.
DSM will showcase the new DelvoADD range at the International Cheese Technology Exposition, in Wisconsin, US, in April.
DSM, a global science-based health and nutrition company, has introduced DelvoADD, a portfolio of adjunct cultures for creating aged Cheddar cheese taste profiles.

DelvoADD complements DSM’s portfolio for Cheddar cheese, which includes cultures, coagulants, bulk starters, lipases and cheese-coating solutions.                                                                                                                                                                             

Cheddar cheese is one of the most popular cheese-types in North America and DSM said consumer taste preferences are migrating toward more premium and unique Cheddar flavor profiles, creating opportunities for innovation.

Cheddar cheese manufacturers are looking for new ingredient options to develop balanced taste profiles in their Cheddars, without off flavors.

More flexibility

Evandro Oliveira de Souza, business lead for cheese at DSM Food Specialties, said the addition to the company’s Cheddar cheese range gives cheesemakers more flexibility to develop their desired taste profile, for example to enhance a savory or buttery note, to increase caramel-like sweet notes, or to create a more mature flavor.

The new portfolio includes seven adjunct cultures that can create flavor complexity and memory of typical mature Cheddars (DelvoADD 200-C) or create complex savory flavors (DelvoADD Savory).

The range also includes products that can reduce ripening time by up to 30% for a more efficient production (DelvoADD EZ-Age) or to create full-fat flavor in low-fat cheese (DelvoADD Reduce Fat), in line with the market trends.

DSM will showcase the new range at the International Cheese Technology Exposition, April 17-19 in Wisconsin, US.

Related topics: Ingredients

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