Not only do cultures and enzymes impart unique product characteristics, but they also offer solutions for increased shelf stability and production efficiency.
Today's dairy processors have to cater to a group of consumers who want it all, from reduced-sugar and lactose-free products to long shelf lives and clean labels. So how could they create dairy offerings that meet so many different needs?
Seen from a certain angle, any challenge can resemble an opportunity. And by that reckoning, contemporary dairy developers are living in a land of opportunity.
Change is increasingly beginning to seem like the only constant. There's the ever-rotating millennial tastes replacing those of the steadfast boomers. There's my always updating Apple's iOS, forcing me to upgrade from an iPhone 7 to an iPhone X.
Cynzime is a botanical enzyme from the thistle flower.
July 27, 2017
The United States, Canada and the European Union have approved the use of thistle rennet in cheese. Cynzime from EDC is a botanical enzyme from the thistle flower.
Younger consumers have different perspectives about food. They seek foods that are healthy, convenient, clean label and tasty. Drinkable yogurt can fit all those needs.
For a fermented dairy beverage that originated in the Caucasus Mountains more than 2,000 years ago, kefir sure is having a moment. Innova Market Insights reports that the number of kefir launches grew more than threefold globally between 2011 and 2016. In the United States, beverages featuring kefir accounted for 40% of the drinking yogurt/fermented beverage introductions in 2016.