DuPont Nutrition & Health will address today’s consumer trends in the dairy space with innovative ingredient solutions at the 45th Dairy Industry Conference and International Trade Fair in Mumbai, Maharashtra from 16-18 February.
Desired texture and traditional taste in curd, buttermilk and lassi for a reliable industrial production
MUMBAI: DuPont Nutrition & Health will address today’s consumer trends in the dairy space with innovative ingredient solutions at the 45th Dairy Industry Conference and International Trade Fair in Mumbai, Maharashtra from 16-18 February.
At the event, DuPont will launch its much-awaited YO-MIX CURD Cultures series which ensures a reliable industrial scale production of Indian curd, lassi and buttermilk in desired texture and traditional taste.
Capturing latest trends in health and nutrition, this new range of cultures caters to the diverse needs of Indian market in fresh fermented dairy products.
Speaking about the launch, Parth Patel, business director, South Asia, DuPont Nutrition & Health says, “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. The YO-MIX CURD Cultures Series from the DuPont Danisco range have been developed to meet key challenges that curd manufacturers are facing.”
He adds, “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. 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,” Sujith Sathyadas, marketing manager, DuPont Nutrition & Health, South Asia said.
“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. 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,” Karuna Jayakrishna, senior application specialist, DuPont Nutrition & Health, South Asia said.
Delightful dairy offerings made from better-for-you dairy ingredients
At the trade show, DuPont will present a wide range of specialty food ingredients to help dairy food manufacturers develop distinguished dairy products. Visitors will be able to sample a wide array of tasty products made with DuPont Danisco range of ingredients at Booth C-44:
o Fresh fermented dairy – Sample products formulated with YO-MIX Culture series, the first broad range of starter cultures offering remarkable solutions for traditional Indian curd, lassi and buttermilk with a fast fermentation time.
o Traditional Kulfi – The traditional Indian frozen treat made with DuPont Danisco emulsifier and stabilizer blends, promises a richer, denser and creamier texture.
o Cheese Bites – Flavored with Indian taste buds in mind, DuPont will showcase its dairy ingredients like CHOOZIT Cheese Cultures, GRINDSTED Stabilizer Systems and MARZYME Powder Coagulant for varieties of cheese applications for an improved functionality and delectable taste.
o Smooth Milkshakes – Enjoy the richness of sumptuous taste in milkshakes made with RECODAN tailored ingredient system. It helps you develop innovative products with low fat milk maintaining desirable properties such as rich mouthfeel and creaminess with no compromise on stability and texture.