30 Mar 2018 --- DSM, a global science-based company active in health, nutrition and materials, have introduced DelvoADD, a portfolio of adjunct cultures for creating unique, aged cheddar cheese taste profiles. The new portfolio includes seven adjunct cultures designed to create flavor complexity and memory of typical mature cheddars (DelvoADD 200-C) or create complex savory flavor with the typical umami notes (DelvoADD Savory).
DelvoADD complements DSM’s portfolio for cheddar cheese, which includes cultures, coagulants, bulk starters, lipases and cheese-coating solutions. The range also includes solutions for reducing ripening time by up to 30 percent for a more efficient production (DelvoADD EZ-Age) or to create full-fat flavor in low-fat cheese (DelvoADD Reduce Fat), in line with the market trends.
Evandro Oliveira de Souza, Business Lead for Cheese at DSM Food Specialties, spoke to FoodIngredientsFirst about the inspiration behind the new adjuncts:
“With this launch, we are targeting markets like the UK, Australia, New Zealand, and particularly North America where cheesemakers have been asking us for new tools and solutions for taste differentiation. In the US, the market trends for cheese are like those in other industries where consumers are looking for new tastes and experiences. DelvoADD adjuncts help cheesemakers to keep pace with this trend and offer consumers unique and premium flavors.”
With regard to clean label, Mr Oliveira Se Souza said: “All DelvoADD adjuncts are clean-label friendly, since these are cheese cultures, and cultures are an essential and expected part of the cheesemaking process. Our adjuncts work alongside standard cultures to craft new, premium, and tasty cheddar cheese types.”
Cheddar cheese is one of the most popular cheese-types in North America and consumer taste preferences are migrating toward more premium and unique cheddar flavor profiles, creating many opportunities for innovation. Cheddar cheese manufacturers will differentiate their products by crafting sweet, buttery, savory, and mature flavor notes or a combination of these, and are looking for new ingredient options and solutions to develop balanced taste profiles in their cheddars, without off flavors.
DSM plans to showcase the new DelvoADD range at the International Cheese Technology Exposition, 17-19 April in Wisconsin, US. Visitors to the event can also find out more about DSM’s full range of products in cheese segments around the globe. This includes DelvoCheese cultures, bulk starters and media, Maxiren coagulants, Piccantase and Capalase lipases, DelvoCid biopreservation, and DelvoCoat and Pack-Age cheese ripening solutions.
In terms of avenues for further research and development in this area, Mr Oliveira Se Souza told FoodIngredientsFirst: “We are looking specifically at taste and texture in our R&D program. We continue to invest in new adjuncts to make sure DSM Food Specialties is the first choice when it comes to taste and texture differentiation. We are looking at other interesting flavor notes for cheddar, but also for other cheese types.”
For over 100 years, DSM has collaborated with cheesemakers around the world to create unique cheese products. They offer unique ingredients which aim to differentiate products on flavor and texture. DSM’s portfolio of food ingredients is used in everything from dairy, baking, fruit juice, beer, wine, savory and functional food segments.
By Joshua Poole
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