DuPont Nutrition & Biosciences (DuPont) has been awarded the first “Technology Progress Award” prize at the 26th Annual Conference of the China Dairy Industry Association (CDIA)
The CDIA hosts a series of award activities among dairy, machinery and ingredients enterprises during the CDIA annual conference every year to encourage and ensure the sustainable development of science and innovation in the dairy industry.
The CDIA Science and Technology Awards has two categories, the "Technology Invention Award" and "Technology Progress Award."
DuPont’s project, titled “YO-MIX PRIME yoghurt cultures with ultimate post-acidification control: research, development and promotion to dairy companies,” was entered in the Technology Progress Award category.
The YO-MIX PRIME yoghurt cultures, which were launched globally earlier this year, were developed to create ultimate mildness and premium texture for consumers and provide a new level of indulgence in yoghurt.
The cultures can help yoghurt manufacturers to save on formulation costs by reducing the amount of skimmed milk powder added to boost yoghurt texture, enable them to add less sugar while keeping the same sweetness perception, and maintain product quality throughout challenging distribution channels with variations in storage temperature.
“In recent years, we are seeing increasing customer demand for product upgrading in fresh yoghurt in China,” said Susan Jin, PhD, Regional Industry Leader, Asia-Pacific for Cultures, Probiotics, Fibers & HMOs, DuPont Nutrition & Biosciences.
“With ultimate post-acidification control and excellent fermentation performance, our award-winning YO-MIX Prime cultures can effectively help yoghurt manufacturers in different regions to overcome post-acidification issues and uncertainties in distribution channels while bringing a mild, clean, smooth and creamy taste to their yoghurt products.”
“We would like to thank the China Dairy Industry Association for their recognition and endorsement of our YO-MIX PRIME cultures,” said Morten Boesen, Global Product Line Manager for Dairy Cultures, DuPont Nutrition & Biosciences.
“We will redouble our efforts in the product and application innovation of our culture products by working in close collaboration with our Chinese dairy customers, to provide Chinese consumers with healthier, tastier, and higher quality fermented dairy products that are in line with consumer trends.”