New DSM cultures promise to fine tune yoghurt textures

By Guy Montague-Jones

- Last updated on GMT

Related tags: Yoghurt

DSM has extended its yoghurt cultures range to help fine tune the texture of increasingly popular mild and drinkable products.

Yoghurt sales are growing at a much faster rate than those of dairy counterparts like cheese, and growth is especially strong at the mild and drinkable end of the yoghurt market.

Freek Crum, DSM business industry director, said the company has therefore extended its DELVO-YOG range of cultures with new specifically designed products for this segment of the yoghurt market.

Talking to Food Navigator, Qi Zhang, product manager for cultures, said the new cultures were developed to fine tune the texture of these yoghurts.

Better mouth feel

She said the new products will help yoghurt makers make mild and drinkable products with a creamier mouth feel. She said the cultures for dinking yoghurts would also help add thickness to final products.

One of the distinguishing features of the new cultures, according to Zhang, is that they do not compromise on the taste and flavour of products. She said that performance remains consistent irrespective of other ingredients, so different sugar levels, for example, would not pose any problems.

The addition of the new ingredients to the yoghurt cultures portfolio is part of a broader strategy to give formulators greater flexibility to create the products that their customers seek.

Zhang said the yoghurt market is particularly broad with many regional variations in preferences so DSM therefore needs be versatile to meet demand.


For this reason and also to help manufacturers navigate their way around the cultures on offer, DSM has reorganised its DELVO-YOG portfolio around common yoghurt types. The cultures in the range now fit into the following five groups, starting with traditional, strong Greek-style yoghurts first and moving down to mild, drinkable yoghurts at the end.

  • Authentic
  • Traditional style
  • Infinite
  • Set velvet
  • Flow velvet

Zhang said the cultures in each of these groups share similar properties and give manufacturers the freedom to create any type of yoghurt.

Related topics: Market Trends, Dairy-based ingredients

Related products

show more

Know your Ethnic Dairy Opportunities

Know your Ethnic Dairy Opportunities

DuPont Nutrition & Biosciences | 05-Dec-2018 | Technical / White Paper

Global consumers often look for something new from the yogurt category and products with a good story. In Western markets, this demand is driving a trend...

Everything about in-container sterilization

Everything about in-container sterilization

John Bean Technologies (JBT) | 01-Nov-2018 | Application Note

JBT has a long history and an extensive track record in thermal processing of packaged food. JBT retorts and sterilizers are renowned for their outstanding...

Accelerate your supply chain as pressures intensify

Accelerate your supply chain as pressures intensify

William Reed | 04-Oct-2018 | Technical / White Paper

Food, Drink and Non-Food manufacturers are under pressure. Range reviews, massive retail mergers, the backlash against plastic packaging and the ongoing...



Tate and Lyle | 16-May-2018 | Technical / White Paper

Texture is a matter of taste, and that’s true on a global scale as well. What appeals to consumers in Italy might turn off those in Indonesia. As formulators,...

Related suppliers

Follow us

Featured Events

View more


View more