DSM extends DelvoGuard culture range to tackle food waste in yogurts
DSM said the new cultures also maintain taste and texture.
The new cultures contain naturally-occurring dairy microflora and DSM said they provide a cost-effective solution to improve the quality and safety of dairy products. According to the company, the new culture range provides better control for dairy manufacturers over post-acidification, gas production and decolorization, as well as improvements to creaminess and mouthfeel while extending shelf life.
DSM said figures show in Europe alone, 20% of dairy products are lost or wasted every year – totaling 29m tonnes. DSM research confirms that most yogurt waste, approximately 9%, happens after consumers have purchased the product.
A key contributor to yogurt spoilage during shelf life is microbial contamination, in particular mold and yeast contamination, which presents a complex challenge for manufacturers. At the same time, shelf life needs to be balanced with taste, texture, pricing and labeling requirements, while not affecting existing manufacturing processes. Maintaining ‘natural’ positioning is also important, as it is the top claim for new yogurt launches globally, with more than 30% of yogurt launches displaying ‘natural’ claims in the last five years.
The new extended range includes DelvoGuard 302 and DelvoGuard 303, which offer protective properties to prevent or delay the growth of spoilage organisms by days or even weeks, including during situations such as cold breaks in the supply chain. Also in the range, DelvoGuard 304 and DelvoGuard 305 have a lower post-acidification impact while still providing protection against microbial spoilage. All DelvoGuard bioprotective cultures are delivered as 1-bag direct vat cultures (DVC) and can be added into the production process at the same time as the starter culture.
“This is an extremely strong generation of bioprotective cultures,” said Karoline Kjaerulff, global business development manager, fresh fermented solutions at DSM Food & Beverage.
“Evolving consumer tastes mean natural yogurts with reduced sugar, less fat, and no additives are leading the pack. At the same time, food waste is a priority across the industry. The new DelvoGuard cultures help manufacturers enjoy the best of both worlds by keeping yogurts fresher for longer while maintaining a great taste and texture. This offers an exciting possibility for brands to improve their consumers’ experience while also taking meaningful sustainability steps to reduce waste throughout the supply chain.”
