With the world’s population expected to exceed 9 billion by 2050, farmers and dairy processors have been on the hunt for solutions to feed so many people. One realization is that the same cultures and enzymes used to transform milk into cheese and yogurt can be warriors against waste. 

DSM’s Greek Legends is a range of customizable yogurt cultures for creating dairy products, such as Greek yogurt and other indulgent, thick and creamy dairy desserts.

DSM developed a total solution for Continental cheese that consists of a range of Delvo Cheese CT cultures

 Three new DVS full flavor ripening cultures from Chr. Hansen are enabling cheese makers to offer well-defined and consistent flavor, a pleasant texture and an appealing appearance.  

 The Flow Lite anti-caking system from Allied Blending contains no allergens or taste, produces minimal dusting, and provides excellent flowability for maximum production line speeds.  

 Penford Food Ingredients added to its line of modified starch systems with the launch of PenTech 8500, a casein replacement ingredient. 

Ingredion offers a range of cost-effective, highly functional ingredient solutions for processed and analog cheese that enables manufacturers to formulate affordable products without compromising the eating quality.

 A unique product utilizing patented single-crystal processing technology is available from Nu-Tek Food Science. 

 Amerilac offers cultures from Sacco, a common product sold in America. 

 Two new cheese culture ranges for cottage cheese applications are available from DSM Food Specialties.