Page 9 - FMT Magazine, September 2020

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DuPont Launches Series of Cultures to
Re-shape Fermented Dairy Industry processes. Discovered and designed
by French scientists, YO-MIX®
FAST 1.0 is manufactured in the
uPont Nutrition & Biosciences French Alps and protected with a
D(DuPont) today announced the China-granted patent (patent no. ZL
launch of the latest series of dairy 200910224873.X).
cultures and probiotic formulations
for China, offering yogurt producers DuPont™ Danisco® LPC 800 –
new solutions for differentiation The German-made DuPont™
today and positioning them for Danisco® LPC 800 cultures allow
future growth. for refreshing beverages without
too much acidity, while maintaining
These new cultures enable faster high Lactobacillus bacteria count
fermentation and higher probiotic until the end of product shelf life.
counts while maintaining a mild on formulation costs by reducing Compared to market alternatives, it
taste and premium texture for protein addition in recipes, and enables faster fermentation within

consumers. The new cultures greater process flexibility due to 24 hours which helps to reduce the
include: fast fermentation and full control risk of contamination. DuPont™
of acidity before cooling and Danisco® LPC 800 is an ideal choice
YO-MIX® PRIME – The YO-MIX® packaging. YO-MIX® PRIME 900 in low-sugar recipes, resulting in a
PRIME cultures offer manufacturers offers manufacturers the option more stable and refreshing fl avor

the ability to create optimal mildness to fine tune the texture of yogurt than currently available cultures.
and premium creamy texture for according to consumer preferences.
consumers. The culture enables HOWARU® Bifi do – HOWARU®
the reduction of added sugars YO-MIX® FAST 1.0 – The YO- Bifido combined with YO-MIX®

and a high probiotic count, while MIX® FAST 1.0 cultures enable fast cultures creates new opportunities
maintaining quality throughout fermentation, delivers thick and for a higher dose of documented
challenging distribution channels. smooth Setexture, and are adapted probiotics in premium probiotic
It also allows manufacturers to save to different yogurt recipes and yogurt.

Diversey Takes Industry Lead to Combat Airborne Covid-19
Infection in Food Production Facilities

orthampton, the leading global endeavouring to continue production factors have also been highlighted.
Nhygiene and cleaning company in the difficult environment created These include the transient nature

– has applied its acknowledged by the pandemic despite having of workforces - who routinely share
expertise in the Food and Beverage fewer employees, and with increased accommodation - and are then
(F&B) sector to provide key safety absence due to infection and self- transported to work together; where
advice designed to protect against isolation. they will also be close to each other
airborne transmission of Covid-19 for long shifts.”
in food production and processing Hein Timmerman, Global sector
facilities. This has been developed specialist – Diversey, comments: As Covid-19 is thought to be primarily
by the company in response to the “Initially the investigation into the transmitted via large respiratory
recent increase of infection in plants primary causes of outbreaks in droplets, an increasing number of
across Europe. Food production facilities has seen outbreak reports implicate the role
the focus directed toward typical of aerosols in indoor environments
These multiple outbreaks come in working practices in F&B plants - with the duration of infectivity
what has already been a severely - such as the close proximity of depending on temperature and
testing time for the industry, workers in production lines. External humidity.

Food Marketing & Technology 9 September 2020