At the 26th Annual Conference of the CDIA which stands for China Dairy Industry Association, DuPont Nutrition & Biosciences received the first prize of the “Technology Progress Award”.
Every year, the CDIA conducts a series of award activities among dairy companies, machinery, and ingredients during its annual conference to encourage and ensure the sustainable development of science and innovation in the dairy industry. The Technology Invention Award and Technology Progress Award are the two categories of CDIA Science and Technology Awards. In this regard, the award of the Technology Progress Award was given to DuPont’s plan named “YO-MIX PRIME yogurt cultures with ultimate post-acidification control: Research, development, and promotion to dairy companies”.
The YO-MIX PRIME yogurt cultures, which were launched in 2020 worldwide, were developed to produce premium texture and mild flavor for customers and offer a new level of satisfaction in yogurt. These starter cultures can help yogurt manufacturers reduce formulation costs by reducing the amount of skim milk powder added to boost yogurt texture, reducing sugar without changing the sweetness of the product, and the quality of the product in challenging distribution channels with temperature changes to be preserved.
Susan Jin, Ph.D., Regional industry leader, the Asia Pacific for Cultures, Probiotics, Fibers & HMOs, DuPont Nutrition & Biosciences said: “Recently, there is an increasing customer demand for product improvement in fresh yogurt in China, and our awarded YO-MIX Prime cultures with ultimate post-acidification control and outstanding fermentation performance, can effectively help yogurt industrialists with post-acidification issues and uncertainties in distribution channels while at the same time bring a creamy mild taste, and smooth texture to their yogurt products.”
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