DuPont Nutrition & Biosciences (DuPont) has launched Versilk, the latest in its range of enzymes to help yogurt and beverage manufacturers achieve optimal texture and taste in high-protein yogurts, drinkable dairy products and other drinkable fermented products. 

According to DuPont, manufacturers can achieve their label-friendly goals with this native enzyme, an easy-to-use processing aid.

Fortifying dairy or plant-based yogurt to reach higher protein content can increase thickness and bitter notes in the final product.  

Speaking with FoodIngredientsFirst, Clementina Dellomonaco, global product manager at DuPont’s Dairy Enzymes, says health and nutrition are the key drivers in the yogurt and fermented food space, with taste and texture “really enabling” this trend.

The launch has only been rolled out to North America. “We expect a quick global roll-out after this initial launch,” she adds.  

New ways of delivering a “desired texture”
Versilk is a viscosity-modulating enzyme for high-protein applications, giving manufacturers a new way to deliver the desired viscosity, mouthfeel and taste profile that meets consumers’ needs for an indulgent product with health benefits. 

It allows manufacturers of dairy and plant-based yogurts to achieve up to 14 percent protein in the final product – a 30 percent increase over what is common today. 

The biggest challenge with developing Versilk was identifying a native enzyme that could fine-tune taste and texture, Dellomonaco asserts. 

“It is seldom the case that one product can address both, so improving the mouthfeel and overall experience with the use of one enzyme is a tremendous achievement.”

“One small dose of this natural, non-GM enzyme provides perfect viscosity control and unites health with indulgence for end-consumers,” she maintains. 

A win-win for yogurt production
Versilk is also simple to implement into an established yogurt production. It is added with the cultures and can help deliver potential improvement to both flavor and fermentation time, depending on the protein base. 

Versilk does not require changing anything else in the process or recipe. It is also versatile across many types of products, flags DuPont.

“Versilk is the latest in our suite of solutions comprising enzymes, cultures, proteins and functional solutions,” continues Dellomonaco.

“We can help manufacturers respond to market trends and deliver healthy and indulgent yogurt products to meet consumer demand.”

Dairy innovation tailored to boosting protein content is on the rise. Last week, Ingredia launched two functional milk proteins – Promilk Yogfluid and Promilk B Max – providing more health-driven solutions for creamy, permissible indulgent dairy products for snacking on-the-go. 

As the gut health trend rises in global prominence, fermented NPD is sweeping across international markets. Last month, FoodIngredientsFirst reported that fermentation technologies were advancing. 

In line with this, DuPont recently launched a series of dairy cultures and probiotic formulations for China, which offer yogurt producers new solutions for differentiation.