DuPont’s new ingredients are keeping yoghurt innovation alive and healthy

Yogurt has been acting as a ‘go-to’ product for consumers reacting to the lifestyle pressures initiated by the spread of Covid-19. Credit: Krusala/Shutterstock.

DuPont has announced the launch of a new line of ingredients under the name ‘Virslik’, a processing aid that delivers a ‘desirable texture’ and ‘clean taste’. With new flavours and textures becoming available to yoghurts in the near future thanks to these ingredient innovations, this segment could be a stand-out success in the dairy market in the coming years, especially seeing as plant-based alternatives blocking the growth for dairy-based milk and cheese.

DuPont claims that the Virslik line is particularly versatile in the yoghurt segment. For the time being, the product will remain exclusive to North America. This strategy will enable a smoother launch when the ingredient crosses shores in the near future. With a successful launch, this line of ingredients could be key in promoting raising the average protein content of healthy yoghurts and similarly raise standards for product development.

According to GlobalData’s survey conducted last month, a sizeable 57%¹ of consumers have been adapting their shopping behaviour with regards to buying yoghurt since the Covid-19 outbreak. This means that the US makes for a perfect testbed to ensure that the improvements seen in the mouthfeel and taste that the new ingredients create a line-up with what consumers are looking for in the new normal. Moreover, twice² the number of US respondents to GlobalData’s consumer survey said that they are buying more yoghurt since the pandemic struck, rather than less yogurt³. This substantial increase makes it a perfect location to test new yoghurt ingredients since the uptake will relate more specifically to emerging consumer trends that are being witnessed across the world.

One of their competitors in the space, French development company Ingredia, has also announced a new yoghurt ingredient ‘ProMilk Yogfluid’ that brings the protein content up to 12%. However, DuPont is looking to outscore its rivals with their own Virslik bringing a yoghurt’s total protein content up to 14%, rather than the typical 9-10% that we see in yoghurts today. With high protein content currently a hot topic, this will help the ingredient out-compete ProMilk in attracting brands that appeal to consumers who are concerned about their wellbeing and keep up with the latest health trends.

In last week’s press release, DuPont’s emphasised a number of other factors alongside its nutritional value. Clementina Dellomonaco, global product manager at DuPont’s Dairy Enzymes says “Versilk is the latest in our suite of solutions comprising enzymes, cultures, proteins and functional solutions. We expect a quick global roll-out after this initial launch.” Aside from the basis of nutrition and taste, DuPont’s product also aims to help brands become more agile, owing to Verslik’s versatility as a component that helps manufacturers quickly respond to market trends.

Recently, yoghurt has been acting as a ‘go-to’ product for consumers reacting to the lifestyle pressures initiated by the spread of Covid-19. Many consumers are buying nutritious food like yoghurt to enjoy as a light meal or snack, as opposed to something more indulgent. Dellamonaco claims that this increase in demand is being driven by health and nutrition in the yoghurt and fermented food space, with taste and texture “really enabling” this trend. “We expect a quick global roll-out after this initial launch,” she adds.

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