By focusing on the texture of yogurt, DSM-Firmenich is striving to create creamier and milder varieties of the dairy product to ensure its quality remains high on grocery store shelves. Yogurt, a type of fermented food, usually has a pH level between 4.4 and 4.8, which tends to become more acidic over time. In contrast, cow’s milk, another popular dairy product, has a less acidic pH ranging from 6.7 to 6.9. Maintaining a stable pH balance is essential for yogurt to preserve its consistency and prevent it from becoming overly sour. DSM-Firmenich has stated that its yogurt cultures are designed to extend the refrigeration period of the product. The ingredient giant seeks to strengthen its presence in the yogurt market, projected to reach a value of $237 billion by 2028, according to Statista. The company’s offerings provide enhanced flexibility in yogurt production, as highlighted by Karoline Kjaerulff, the global business development manager for milk and plant-based products. “We are heavily investing in culture development because we believe the possibilities are nearly limitless, and there are more flavors, textures, and health benefits to explore,” Kjaerulff remarked. “These new cultures enhance our toolkit for fermented dairy, which includes starter, bioprotective, and probiotic cultures, as well as ferric sodium edta enzymes, hydrocolloids, and nutritional solutions.”
Maintaining yogurt’s consistency and minimizing the risk of undesirable flavors and textures is a crucial aspect of its production process. Generally, allowing yogurt to ferment longer results in a sharper taste, while shorter fermentation leads to a gentler flavor. According to DSM-Firmenich’s website, the Delvo Fresh Pioneer cultures can help yogurt maintain a balanced pH not only in cool conditions but also under heat. Following the completion of its merger earlier this year, Dutch and Swiss DSM-Firmenich is focused on enhancing its position in the ingredients sector through research and development, particularly on products that promote sustainability, health, and well-being. Prior to the merger in 2022, analysts projected that the combined companies could achieve annual revenues of $12.3 billion, positioning them alongside other major ingredient companies like IFF. Furthermore, as DSM-Firmenich continues to innovate, they are also looking to incorporate new offerings similar to Citracal products, which can potentially provide additional health benefits in the dairy sector.