DuPont to present study on snacking

DuPont Nutrition & Health will present the benefits of the YO-MIX® M11 starter culture in dairy production during Fi Asia (JIEXPO Jakarta, 3-5 October 2018). At booth G12, it will share the findings of a recent consumer study.

YO-MIX® M11 provides post-acidification control to help dairy manufacturers deliver extra mildness and creamy texture in yogurt. The starter culture creates a well-balanced taste profile, ensuring a consistent mouthfeel and mildness in products throughout their shelf-life. It is designed for highly flexible yogurt processing, enabling a longer time in the fermentation tank before cooling or higher cooling temperature to preserve texture.

“Many countries in ASEAN face cold-chain logistical challenges,” said Budhy Gautama, sales leader, Indonesia. “YO-MIX® M11 is the perfect starter culture for our region because it performs well even under fluctuating temperature that can occur over the sheer distances food products have to travel.”

Featuring a blend of selected strains, YO-MIX® M11 includes Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus for direct vat inoculation of manufacturing milk. These strains have been carefully chosen and combined to address customers’ specific needs in terms of acidification, texture and taste.

Nutritious snacking in Southeast Asia

According to DuPont, consumer studies reveal the tremendous growth of the snacking category in the ASEAN region and the current shift among consumers toward more nutritious snacks. Consumers are moving away from conventional snacks filled with salt and fat to more healthy options such as yogurt.

DuPont experts will be ready to explain how manufacturers can take advantage of this trend by producing nutritional, convenient and good-portion snacks. The company will be preparing 11 different concepts made with DuPont™ Danisco® range of ingredients including a soy-dairy blended high protein coffee, healthy reduced sugar beverage suitable for diabetics, and a ready-to-drink multigrain milk for consumers on the go. Other concepts include baked goods, fresh fermented yogurt, soft serve ice cream and a partial meat replacement meatball.