The new addition to its DuraFresh line of ingredients is designed to maintain freshness in cultural dairy products by inhibiting the growth of gram-negative spoilage bacteria, yeast and mold. According to Kerry Bio-Science, the reformulated DuraFresh 5015 offers the highest level of bacteria-fighting active ingredients available, and allows dairy manufacturers to extend product shelf-life in the "most natural and cost-effective manner". The ingredient, which is now being formally launched after a period of testing, is suitable for use in products such as cottage cheese, sour cream, buttermilk, yogurt and refrigerated dairy desserts. Ingredients in Kerry Bio-Science's DuraFresh range are manufactured from a patented fermentation process. Combinations of lactic acid bacteria cultures produce fermentates with specific compositions of organic acids, peptides and other natural fermentation produced compounds, according to the firm. The new DuraFresh 5015 was reformulated with a higher concentration of functional ingredients – organic acids – and therefore has a higher effectiveness, said Doug Allen, the company's commercial director for dairy. The ingredient also claims to allow for clean labeling, as no ingredient label change is necessary. "The improved DuraFresh version is based on skim milk, whereas before the ingredient was based on a combination of milk and whey. This means that a 'cultured skim milk' label declaration is sufficient," Allen told FoodNavigator-USA.com. The company also claims its new ingredient has a cleaner overall flavor. And according to Allen, DuraFresh 5015 has a lower cost-in-use than previous versions and than competitor products, as its higher effectiveness means that lower concentrations can be used. All ingredients in the DuraFresh range are spray-dried into a powder form. The line is organic, Kosher and Halal certified.