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DuPont Nutrition & Health has introduced a new milk fermentation ingredient in South America, which is a combination of several different strains.
DuPont Danisco Lactobacillus Plus features a combination of L. paracasei, helveticus and acidophilus strains. According to DuPont, the ingredient helps to optimise the production process by speeding up fermentation while providing a good balance of flavour and acidity.
One of the main benefits of the ingredient is that it can help maintain a balanced taste during a product’s shelf life, while reducing the risk of contamination.
The ingredient is also produced in a freeze-dried format, meaning it does not require refrigeration during transportation, reducing the cost of logistics and providing an environmentally-friendly solution.