DSM expands yogurt capabilities with new stirred yogurt culture

By Jim Cornall contact

- Last updated on GMT

The new culture comes following continued growth in the stirred yogurt category, propelled by the rise in people working and staying at home who are turning to yogurt. Pic: Getty Images/vavlt
The new culture comes following continued growth in the stirred yogurt category, propelled by the rise in people working and staying at home who are turning to yogurt. Pic: Getty Images/vavlt

Related tags: Yogurt, Dsm, Royal dsm, Yoghurt

Royal DSM, a global science-based company active in nutrition, health and sustainable living, has launched its new yogurt culture: DelvoFresh YS-042.

The culture – an extension of DSM’s DelvoFresh culture portfolio – enables manufacturers to create stirred yogurt that stays extra mild, creamy and thick throughout its shelf life, without the need for texturizers or additional proteins.  DSM said thanks to its fast and consistent fermentation time, DelvoFresh YS-042 allows for cost-effective and streamlined yogurt production, enabling producers to create yogurt with indulgent appeal while also optimizing efficiencies.

The new culture comes following continued growth in the stirred yogurt category, propelled by the rise in people working and staying at home who are turning to yogurt.

Taste and texture remain an important purchasing driver – 91% of global consumers like food with a creamy consistency.  At the same time, demand is also rising for dairy with shorter, more recognizable ingredient lists. For stirred yogurt producers, there is an opportunity to create products that align with these preferences and differentiate their offering in this fast-growing and competitive space, DSM said.

DelvoFresh YS-042 joins DSM’s DelvoFresh range of cultures to meet these evolving requirements, complementing its one-stop-shop portfolio of cultures, probiotics, protective cultures, lactases, vitamins, nutritional premixes, hydrocolloids and antibiotic residue tests for yogurt and fresh fermented mesophilic applications.

The latest addition has a stable pH during yogurt filling, providing manufacturers with a flexible production time and cost efficiencies. With a low post-acidification, the culture maintains a stable pH until the end of shelf life (30 days), even under challenging conditions, resulting in a consistent taste and texture. Also, DelvoFresh YS-042 comes as a highly concentrated 1-bag DVC culture solution for direct inoculation into milk.

“Consumers are unwilling to compromise on the sensory properties of their yogurt products, with indulgent flavors and creamy textures topping the list of favorites,”​ said Karoline Kjaerulff, global business manager fermented milk at DSM.

“It can be difficult to achieve this eating experience, however, without using additional ingredients that are often not attractive to today’s health- and label-conscious consumers.

“With DelvoFresh YS-042, DSM is leveraging its dairy expertise to meet these important needs. Producing yogurt can be a complex process, but as a one-stop-shop solutions provider, we’ve brought high production standards and unique fermentation technology together to develop a culture that fits seamlessly into operations and offers significant cost-in-use benefits.”

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