Danisco yoghurt focus eyes efficiency without costing quality
Danisco says that it continues to target specific functional or quality issues like viscosity in yoghurt production as part of attempts to extend its existing offerings for more cost efficient cultures and fermentation products.
The claims come as the company moves to play up its recent product launches in the fields ofstarter cultures, pectins, cellulose gum and protectants. Products it suggested, that can have a variety of applications for more innovative yoghurt production in recessionary times.
Quality
Lisbeth Søndberg Svendsen, group manager of Danisco’s Fresh Fermented and Neutral pH Dairy & Creams division, said that although possible cost benefits were a major factor for any of its developments, it remains just as vital to ensure quality is not forsaken.
Svendsen told DairyReporter.com that under the group’s current innovation focuses it is looking to possible cost efficient production of higher viscosity forming cultures that can also provide a short, less slimy, texture.
“[This] is very challenging,” she stated. “Danisco has put many R&D resources into understanding and developing yogurt starter cultures with this functionality.”
In playing up its current developments, the manufacturer said it already had a number of products targeted tp optimise yoghurt production in the current economic downturn.
These include products like Danisco’s Yo-Mix cultures or pectin gums, which it says can help reduce protein levels and maintain a very specific mouthfeel for yoghurt. Similarly the group also claims that its protectant cultures and products can provide indirect cost saving through potentially increased shelf lives for product.
Svendsen suggested the products could meet processor needs for cost efficient production and consumer interest in quality if used in the right context.
“[The products]can be combined in a formulation, each serving different purposes,” she stated.
