As dairy manufacturers face challenges that range from efficiency imperatives to changing consumer tastes, suppliers of cultures and enzymes are creating products to keep the category on target.
“Cultures and enzymes have been instrumental in driving innovation” in dairy, said Dominik Grabinski, a business line manager with DSM Food Specialties, Delft, Netherlands. “Cultures and enzymes have become more specific over the past few years. In particular, the big industry players are trying to find tailored solutions to stay ahead in the race.”