Danisco Launches “More-Forgiving” Yogurt Cultures

January 14, 2011

To help maintain the sensory profile of yogurts throughout their shelf life, Danisco has introduced new yogurt cultures that produce mild acidification across various temperatures.

To help maintain the sensory profile of yogurts throughout their shelf life, Danisco has introduced new yogurt cultures that produce mild acidification across various temperatures.

Called Yo-Mix, the new cultures’ strain selections result in low post-acidification throughout a wide range of temperatures that can be encountered in different processing and storage conditions. The company says that in markets such as Asia, North America, the Middle East, and South America, control over cold-storage conditions can vary. Sometimes, yogurts can be distributed at room temperature, which results in further post-acidification.

“Even if these less-than-optimum conditions for yogurt production, consumers still demand the same mild yogurt at both the beginning and end of the shelf life,” the company states.

Danisco had already introduced the Yo-Mix concept in China, the Middle East, and North Africa, and now, the company is looking to expand the concept globally.