New DuPont' Danisco® Ingredient Solutions for Cheese, Yoghurt and Ice Cream will make their debut at the Food Industry's largest Trade Fair in Northern Europe.
DuPont Nutrition & Health will demonstrate powerful dairy ingredients and innovative strength at stand 9462 in hall M in FoodTech 2016, Denmark during 1-3 November. The latest solutions for cheese, yoghurt and soft serve ice cream all embrace new opportunities for the local dairy industry.
As one of the major ingredient suppliers at the event, DuPont will also participate in the FoodTech Challenge, an international open innovation competition where academic knowledge is transformed into valuable commercial ideas. The five students in the DuPont-mentored team will develop a business case for a nutritious and appealing food of the future that will change the way consumers and food products interact.
Real DVI alternative to cheese bulk starters
For cheese manufacturers, DuPont will present the first true direct vat inoculation (DVI) culture to provide a genuine alternative to the bulk starters that traditionally give Dutch and other semi-hard cheeses their distinctive flavour and texture.
"These new CHOOZIT® 800 cheese cultures reflect our years of experience with culture strain identification. Using this expertise, we can optimise and balance the cultures that define acidification performance, texture, flavour and eye formation in semi-hard cheese," says Linda Friis, Senior Group Manager for Sweet Dairy & Beverages and Cheese.
Set for change
Within the Scandinavian dairy industry, premium set yoghurt could be the next new trend, using DuPont's new YO-MIX® S yoghurt cultures for a "clean cut", full-bodied texture and a mild fresh taste. The cultures meet consumer demands for premium products while optimising processing for the manufacturer.
"In the past, fast yoghurt fermentation has typically involved compromising texture and taste. Today we have closed this gap in yoghurt culture capabilities," Friis says.
Light soft serve with 71 kcal a serving
Visitors to FoodTech 2016 will also be able to help themselves to a UHT soft serve ice cream. The concept features CREMODAN® MixPro 100 Emulsifier and Stabiliser System, XIVIA® C Xylitol and Litesse® UltraTM Polydextrose from the DuPont' Danisco® range. This produces a storage-stable mix for whipping up into a light soft serve with a deliciously smooth texture, good stand-up properties and 7lkcal a serving.
Other samples will include a healthy, ready-to-drink beverage with protein and fibre and a decorated display cake that will demonstrate the temperature-tolerant stability of a vegetable whipping cream.■
