Cultures for fermented products

DuPont Nutrition & Health offers new cultures for the plant-based fermented products market.

Danisco^® VEGE Cultures are made for plant-based raw materials such as soy, coconut, nuts, oat, maize, rice, fruits and vegetables. Different taste and texture preferences can be satisfied by the range, from fresh, clean and mild flavours through to acidic profiles.

The easy-to-use, freeze-dried (LYO) format provides a shelf life of one year at 4°C without the need for freezing, and convenience for small and large-scale production. Danisco^® VEGE cultures comply with most required certifications, according to DuPont, so manufacturers can create products for both mass and specialised markets.

Global launches of fermented dairy alternatives out-performed the dairy launches in terms of annual growth over the last few years

These products have seen recent successes in Asia, China, France and the Nordic European countries.

Interest in plant-based foods especially among Millennial consumers has led to a growing consumption of non-dairy and non-gluten products based on plant ingredients and the adoption of flexitarian and vegan diets. Global launches of fermented dairy alternatives have been increasing over the last few years and out-performed the dairy launches in terms of annual growth.

Strong links between fermented food products and digestive health create openings for alternatives to yogurts, such as fermented drinks, spoonable desserts and snacks. Danisco^® VEGE Cultures deliver the option to maximise on the growth trends forecast for this category. Many of the cultures contain at least one of two highly documented probiotic strains including Lactobacillus acidophilus NCFM^® and Bifidobacterium lactis HN019™, creating healthy plant-based concepts.

Developed with producers of nondairy bases as a direct response to requests from around the world, Danisco^® VEGE Cultures are suitable for yogurt alternatives and other plant-based foods and beverages, enabling companies to innovate in a variety of products to gain a share in the plant-based fermented foods market.