DSM launches stirred yogurt culture

12 Nov 2018

DSM has introduced DelvoFresh YS-140, a new culture in the company’s range for stirred yogurt that is designed to create premium, creamy yogurts with a mild taste.

DSM launches stirred yogurt culture

DSM has introduced DelvoFresh YS-140, a new culture in the company’s range for stirred yogurt that is designed to create premium, creamy yogurts with a mild taste. The company says that the new culture lines up with consumer demand for premium yogurts which offer all the health and nutrition they expect with an indulgent, creamy taste for a special treat.

In addition to the nutritional benefits of yogurt, taste and indulgence are becoming increasingly important to modern consumers, DSM believes. Yogurts that are marketed as providing “double indulgence” or having a “soft and creamy texture” are said to be increasingly popular and evidence of opportunities for further differentiation in the yogurt market. DSM says that the new DelvoFresh YS-140 culture for stirred yogurts has been carefully selected to produce a creamy yogurt with a velvety mouthfeel and mild taste that consumers are after in today’s market.

“Yogurt has quickly become a mainstay in the diets of many people,” said Rolando Saltini, Business Manager for Fermented Milk Products at DSM Food Specialties. “Yogurt can be a healthy breakfast, a high-protein pre- or post-workout snack, and it can be an indulgent snack or dessert. Our new DelvoFresh YS-140 is the culture in our range with the best balance between high creaminess and mild taste, delivering to the desire for more indulgence and enabling more yogurt moments in the day.”

The new DelvoFresh YS-140 culture for stirred yogurt is described as a high-performance culture with a fast fermentation time and limited post-acidification at 5°C, meaning it maintains a mild taste during its entire shelf life. It is claimed to be suitable for all types of stirred yogurts, including flavoured or plain yogurt, as well as yogurts with added indulgent flavours such as fruit. DSM says that DelvoFresh YS-140 also offers an attractive cost-in-use.

Related news

Cranberries show promise for improved gut health

Cranberries show promise for improved gut health

19 Nov 2018

Researchers are just beginning to understand the link between the gut and many chronic health conditions, leading to growing interest in prebiotic ingredients. According to a new study, cranberries are the latest food to show prebiotic potential.

Read more 
Innova announces Top 10 Trends for 2019

Innova announces Top 10 Trends for 2019

14 Nov 2018

“Discovery: The Adventurous Consumer” leads the list of Innova Market Insights’ Top Ten Trends for 2019 which it will discuss in a webinar on November 21.

Read more 
Egg substitutes driven by vegan, allergen-free demand

Egg substitutes driven by vegan, allergen-free demand

13 Nov 2018

Egg replacers have long been used as a way to avoid to the price fluctuations often associated with real eggs, but recently interest has been driven by manufacturer demand for clean label and plant-based ingredients, allowing companies to make more veg...

Read more 
Whey protein on the rise across food categories

Whey protein on the rise across food categories

13 Nov 2018

Whey protein remains the most popular protein ingredient for athletes by far, but numerous whey protein ingredients have emerged over the past few years, in applications that take it well beyond sports nutrition.

Read more 
FAO: commodity prices dipped in October

FAO: commodity prices dipped in October

7 Nov 2018

International food commodity prices dipped in October, as falling dairy, meat and vegetable oils prices more than offset a surge in sugar prices, the United Nations said.

Read more 
Arla introduces new protein shot concept

Arla introduces new protein shot concept

6 Nov 2018

A new concept from Arla Foods Ingredients will, the company claims, offer manufacturers the opportunity to create the first protein shot made exclusively with whey as a protein source.

Read more 
Allergen-free foods gain momentum

Allergen-free foods gain momentum

5 Nov 2018

Launches of allergen-free foods have increased in recent years – and not just because of increased prevalence of food allergy.

Read more 
Enzyme technology slashes sugar in fruit juice

Enzyme technology slashes sugar in fruit juice

2 Nov 2018

Israeli researchers have developed a new technology to cut sugar by up to 80% in fruit juice, by using enzymes that boost the fibre content at the same time.

Read more 
Arla joins forces with Bangladesh dairy cooperative

Arla joins forces with Bangladesh dairy cooperative

25 Oct 2018

Arla Foods and Bangladesh dairy cooperative MilkVita are joining forces to support the sustainable development of the country’s dairy sector.

Read more 
Food labelling seminar to be convened by Campden BRI

Food labelling seminar to be convened by Campden BRI

23 Oct 2018

A food labelling update seminar, organised by Camden BRI to take place on 4 December, will, it says, provide a regulatory update on food labelling, focusing on some of the current key issues.

Read more