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Danisco introduces 'more forgiving YO-MIX yoghurt cultures'

20 January 2011

Danisco has developed YO-MIX yoghurt cultures with the ability to meet the need for a culture that produces mild acidification during storage

This has been seen as a major issue all over the world for yoghurt producers, as the yoghurt will have a different sensory profile at the beginning and end of the shelflife.

Global yoghurt market, the driver of innovation: This becomes a major problem in Asia, North Africa, the Middle East and South America where cold storage and cold chains are less controlled and very often broken.

Yoghurts could also be distributed at room temperature, however, further post-acidification occurs in this case. Even in these less than optimum conditions for yoghurt production, consumers still demand the same mild yoghurt at both the beginning and end of the shelflife.

Via a combination of careful strain selection and process know-how, Danisco’s YO-MIX yoghurt cultures can produce yoghurt with low post-acidification in different processing and storage conditions.

“YO-MIX can now produce yoghurt with a very pleasing flavour, a high level of viscosity and short texture, with limited post-acidification under a wide range of temperature conditions, which has definitely contributed to its customer success since launch”, says Sonia Huppert, YO-MIX Global Business Director.

She continued, “The plans for expansion into different countries are progressing very well and we are very pleased with this brilliant example of sharing knowledge between regions, demonstrating Danisco is leveraging its truly global presence as an ingredient solutions provider.

Market success: Despite being first introduced only several months ago, these products have  already brought in substantial business. The culture was originally developed for use in China, where Danisco holds a very dominant leadership position with YO-MIX yoghurt cultures, since then it has been introduced and found similar success in other important markets.


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