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DSM extends bioprotective culture range to reduce yogurt waste

11 March 2022

DelvoGuard also balances taste and texture

In a recent press release, Royal DSM announced the launch of four new DelvoGuard bioprotective cultures, which enable yogurt manufactures to naturally extend shelf life while maintaining taste and texture.

The new cultures contain naturally occurring dairy microflora and provide a cost-effective solution to improve the quality and safety of dairy products. The new culture range provides better control for dairy manufacturers over post-acidification, gas production and decolorisation, as well as improvements to creaminess and mouthfeel while extending shelf life.

In Europe, 20% of dairy products are lost or wasted every year – totalling 29 million tonnes. DSM research indicates that the majority of yogurt waste, approximately 9%, happens at consumer level with a further 1.5-2% lost during production and 1.5-2.5% at retail level. Therefore decreasing dairy loss and waste in the home can have a significant positive impact in the long-term, both environmentally and economically, said the company.

According to the company, DSM’s new DelvoGuard cultures were designed with these challenges in mind. The new additions to the range provide manufacturers with protective cultures that prevent yeast and mold growth in yogurt products resulting in a longer shelf life, without sacrificing taste or texture. The extended range includes DelvoGuard 302 and DelvoGuard 303, which offer protective properties that prevent or delay the growth of spoilage organisms by days or even weeks, even during challenging 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.

“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."



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