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DuPont launches in India
26 Jan 2017DuPont has launched DuPont Danisco YO-MIX CURD Cultures for the Indian market, which are said to ensure reliable industrial scale production of Indian curd, lassi and buttermilk in desired texture and traditional taste.
DuPont has launched DuPont Danisco YO-MIX CURD Cultures for the Indian market, which are said to ensure reliable industrial scale production of Indian curd, lassi and buttermilk in desired texture and traditional taste.
Capturing latest trends in health and nutrition, DuPont believes that the new range of cultures caters to the diverse needs of Indian market in fresh fermented dairy products. “To address the fast growing market demand, producing retail curd on an industrial scale and maintaining consistency through shelf-life can be a challenge for manufacturers,” said Parth Patel, business director, South Asia, DuPont Nutrition & Health. “The YO-MIX CURD Cultures Series from the DuPont Danisco range have been developed to meet key challenges that curd manufacturers are facing. The dairy space in South Asia market is diverse with a strong demand for fresh ideas, indulgent recipes and innovative products. DuPont has a broad portfolio of food ingredients and exceptional dairy application knowledge. We are able to assist product developers with innovations for all varieties of dairy products like ice creams, frozen desserts, varieties of cheese, milk shakes and fresh fermented dairy.”“The Indian dairy industry does not only consist of the large milk cooperatives,” said Sujith Sathyadas, marketing manager, DuPont Nutrition & Health, South Asia. “There are also innumerable small-medium dairies that exist in tier 2 cities. Everyone wants to grow and make the best value added dairy products for their customers that meet their regional need and taste. I think that’s where we will add value, help them differentiate, innovate and commercialize products faster to market.”“We have developed a broad range of starter cultures for traditional Indian fermented products like curd, lassi and buttermilk, which will enable manufacturers to maintain consistency in product quality, improves production efficiency, fast fermentation time and value optimization in recipes,” said Karuna Jayakrishna, senior application specialist, DuPont Nutrition & Health, South Asia. “These are unique culture formulations for higher phage resistance together with biodiverse culture species for a variety of tastes and textures matching consumer preferences across different regions in India.”