DuPont Versilk enzyme for yoghurt

Versilk has been added to the DuPont Nutrition & Biosciences (DuPont) Danisco range of enzymes. It is designed to help yoghurt and beverage manufacturers achieve good texture and taste in yoghurts, drinkable dairy products and other drinkable fermented products.

Dairy and beverage makers have long struggled with formulation of high-protein yogurts. Fortifying dairy or plant-based yoghurt to reach higher protein content can result in increased thickness and bitter notes in the final product.

This innovation is a viscosity-modulating enzyme for high-protein applications, giving manufacturers a new way to deliver the desired viscosity, mouthfeel and taste profile that meets consumers’ needs for an indulgent product with health benefits. It allows manufacturers of dairy and plant-based yoghurts to achieve up to 14% protein in the final product — a 30% increase over what is common today.

The product is also simple to implement into an established yoghurt production — it is added with the cultures and can help deliver potential improvement to both flavour and fermentation time, depending on the protein base. It is suitable for many types of products.

The product was launched in the North American market in December 2020.