SHANGHAI, CHINA – DuPont Nutrition & Biosciences (DuPont) announced it has been awarded the first prize “Technology Progress Award” at the 26th Annual Conference of the China Dairy Industry Association (CDIA).
The CDIA carries out 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 yogurt 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 yogurt 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 yogurt. The cultures can help yogurt manufacturers save on formulation costs by reducing the amount of skimmed milk powder added to boost yogurt 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 yogurt in China,” said Susan Jin, Ph.D., regional industry leader, Asia Pacific for Cultures, Probiotics, Fibers & HMOs, DuPont Nutrition & Biosciences. “With ultimate post-acidification control and excellent fermentation performance, our awarded YO-MIX® Prime cultures can effectively help yogurt 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 yogurt products.”
“We would like to thank the China Dairy Industry Association for their high 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.”
