Enzymes

The new product allows manufacturers of yogurts to achieve up to 14% protein in the final product - a 30% increase over what is common today. Pic: DuPont Nutrition & Biosciences

DuPont introduces Versilk yogurt enzymes

By Jim Cornall

DuPont Nutrition & Biosciences has announced the North American launch of Versilk, the latest in its range of enzymes to help yogurt and beverage manufacturers achieve optimal texture and taste in yogurts, drinkable dairy products and other drinkable...

The DelvoPlant range completes DSM’s wider portfolio of integrated solutions that help manufacturers develop and market dairy alternatives. Pic: DSM

DSM unveils enzymes for plant-based dairy alternatives

By Jim Cornall

Royal DSM, a global science-based company active in nutrition, health and sustainable living, has launched its DelvoPlant range of enzymes for optimizing the taste, texture and sweetness of plant-based drinks.

The new cultures are designed to boost the yield and resource efficiency of mozzarella cheese production. Pic: Royal DSM

DSM launches new mozzarella cheese cultures

By Jim Cornall

Royal DSM, a global science-based company active in nutrition, health and sustainable Living, has launched its new DelvoCheese CP-500 cultures for boosting the yield and resource efficiency of mozzarella cheese production.

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