DuPont unveils five-species Greek yoghurt

NEW CENTURY, Kansas, USA – Sales of Greek-style yoghurt in the United States is outpacing those of traditional version. Greek yoghurt captured 35% of US yoghurt category sales in 2012 after accounting for only 1% in 2007 (Nielsen^[1]). To give dairy manufacturers a simpler, more efficient and consistent way to culture America’s best-selling yoghurt, DuPont Nutrition & Health is introducing YO-MIX? Greek — a five-species yoghurt culture blend from the DuPont? Danisco? range. By offering all five species in one blend, DuPont strives to ensure consistency of culture delivery and to eliminate plant mixing and measuring of starters. This easy-to-use blend simplifies the culturing process and reduces potential mixing and formulation errors during production.

“American consumers quickly embraced Greek-style yoghurt because of its thick, creamy texture, high protein and non-fat content,” explains Sonia Huppert, global product director, thermophilic cultures, DuPont Nutrition & Health. “For dairy manufacturers, the challenge has been not only to keep up with market demand, but to deliver a consistent product with every batch. Thanks to our significant global cultures expertise, with YO-MIX? Greek, we’re offering yoghurt makers a one-step culture solution.”

The YO-MIX Greek five-species culture blend was designed specifically for use in the development of Greek yoghurts. In addition to streamlining the production process, the balanced blend is designed to deliver a mild dairy flavour over the shelf life of the yoghurt. “US consumers prefer a mild-tasting yoghurt with less tang,” said Jeff Lambeseder, cultures product manager, DuPont Nutrition & Health. “So we designed our culture blend to create a mild, less acidic flavor, and our sensory research demonstrates that it consistently delivers a mild taste throughout its shelf life.”

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