DuPont launches clean-label native enzyme for yogurts, drinkable fermented products
DuPont Nutrition & Biosciences launched Versilk in North America, a clean-label native enzyme designed to optimize texture and taste in yogurts, drinkable dairy products, and other drinkable fermented products.
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DuPont Nutrition & Biosciences (Wilmington, DE) launched Versilk in North America, a clean-label native enzyme designed to optimize texture and taste in yogurts, drinkable dairy products, and other drinkable fermented products.
Fortifying dairy or plant-based yogurt to reach higher protein content can increase thickness and bitter notes in the final product. Versilk is a viscosity-modulating enzyme for high-protein applications, allowing manufacturers of dairy and plant-based yogurts to achieve up to 14% protein in the final product—a 30% increase over what is common today.
“Versilk is the latest in our suite of solutions comprising enzymes, cultures, proteins, and functional solutions. Together with our leading industry expertise, we can help manufacturers respond to market trends and deliver healthy and indulgent yogurt products to meet consumer demand,” said Clementina Dellomonaco, global product manager, dairy enzymes, DuPont Nutrition & Biosciences, in a press release.
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