The company highlights that the new cultures are “ideal for high-value recipes,” such as smooth, creamy yogurts and mild, reduced sugar ones, tapping into the increasingly larger better-for-you market.

“We’re investing heavily in culture development as we know the possibilities are near limitless and more taste, texture and health benefits are out there to discover,” says Karoline Kjaerulff, global business development manager, fermented milk & plant at DSM-Firmenich. 

“These new cultures complement our fermented dairy toolkit of starter, bioprotective and probiotic cultures, enzymes, hydrocolloids and nutritional solutions.”

Reduced post-acidification
Delvo Fresh Pioneer cultures offer “significant reductions” in post-acidification, which is the gradual decrease in pH that affects the quality of yogurt over time. Compared to other mild cultures, DelvoFresh Pioneer cultures can maintain a stable pH even under challenging storage conditions, such as high temperatures, according to the company.

It flags that the new product allows for the flexibility to create various mild yogurt recipes with optimal consistency in taste, texture and quality. 

DelvoFresh Pioneer has the flexibility to create various mild yogurt recipes with optimal consistency in taste, texture and quality.

“The ideal pH stability enabled by these new cultures is what sets them apart, and for dairy manufacturers consistency and flexibility really are key to success,” Kjaerulff notes.

The company says the launch and solving all technical challenges was “made possible” by bringing together scientists and application experts together with “cutting-edge” technology. 

In related news, the company recently unveiled Maxilact Next – the latest addition to its range of efficient and pure Maxilact lactase enzymes.

Better solutions for a growing market
DSM-Firmenich flags that the expanding fermented milk market increases the need to ensure consistency during production, mitigating unwanted variations in taste, texture and overall yogurt characteristics.

The company further underscores that the fermented milk market will reach €100 billion by 2027 (US$106.87 billion).

Additionally, the business also says that consumers are turning to premium retail products, with 59% regularly enjoying indulgent treats such as mild yogurts. 

“For fermented dairy manufacturers, the pressure is on to provide indulgent eating experiences and ensure taste and texture stay the same on the shelf. As such, there is a need for a new generation of starter cultures that combine quality, consistency and pH stability,” the company explains.