Clean-label cultures and enzymes are crucial to the production of fermented dairy products from sour cream to Parmesan cheese. In producing cheese, cultures acidify the milk and bring about flavor, while enzymes create the solid curd that is then formed into cheese. 

The health halo around protein-fortified foods and beverages shines brighter every day.

A survey found that 93% of consumers consider honey to be a natural sweetener, according to the National Honey Board.
 

Formulating with fruit, nuts and chocolate helps dairy processors create innovative foods based on consumer needs. Inclusions can even solve processing issues, like avoiding chalkiness in calcium-fortified yogurts.

Food and beverage formulators are always monitoring consumer trends. Incorporating sources of protein is one of the more popular trends, as evidenced by global protein product launch activity growing 14.5% from 2008 to 2012, according to Innova Database.

By controlling a wider range of difficult fungal contaminants, in particular spoilage yeast isolated from fermented dairy products, DuPont's Holdbac YM Plus is designed to meet the specific needs of dairy manufacturers.