DuPont launches Versilk™ for healthy and delicious yogurts without compromise

摘要

DuPont Nutrition & Biosciences recently announced the North American launch of Versilk1", the latest in its range of enzymes to help yogurt and beverage manufacturers achieve optimal texture and taste in yogurts, drinkable dairy products and other drinkable fermented products. Manufacturers can achieve their label-friendly goals with this native enzyme, an easy-to-use processing aid. Dairy and beverage makers have long struggled with formulation of high protein yogurts. Fortifying dairy or plant-based yogurt to reach higher protein content can result in increased thickness and bitter notes in the final product.