NETHERLANDS – Royal DSM, a global purpose-led science-based company, has leveraged Artificial Intelligence to help it start solving Food and Beverage industry’s biggest challenges, with the launch of its first portfolio of all-in-one cultures for fermented milk products.

The Delvo ONE portfolio comprises five cultures offering taste, texture, and health benefits – all with built-in bioprotection.

The five culture blends are Delvo ONE Alpha and Delvo ONE Gamma, offering taste, texture, and bioprotective benefits; Delvo ONE Alpha-B and Delvo ONE Gamma-B, which also contain the probiotic strain Bifidobacterium animalis lactis Bif-6; and Delvo ONE Zeta-C that has the probiotic strain Lacticaseibacillus casei L26.

Combining DSM’s expertise with machine learning, the new platform enables yogurt manufacturers and DSM to collaborate on unique solutions that simultaneously deliver multiple product targets.

Sarita Bairoliya, global business manager at DSM, stated: “While the technologies we develop may start in one segment, they often don’t stay there. There is a universe of possibilities, and we want our customers and their consumers to be able to enjoy it all when it comes to taste, texture, and health.”

“Our new Culture Co-Creation Platform connects dairy producers with next-generation technology and scientific expertise to create holistic solutions designed to be used as one combined solution rather than distinct cultures.

The platform improves the accuracy and speed of dairy producers’ new product development by reducing trial complexity during the culture selection process.”

Using the latest technologies, DSM can generate more data than any person or team of people could develop or analyze. Analyzing, connecting, and finding patterns in huge data sets is where AI and machine learning tools have a clear advantage, Bairoliya noted.

DSM’s Culture Co-Creation Platform has enabled it to more accurately and efficiently design, test, and optimize culture combinations – through iterative cycles – to form all-in-one solutions that meet multiple product targets.

While the texture is still consumers’ top priority, improvements in the sensory properties of fermented milk products over the last decade have given consumers even more choices and more eating occasions to satisfy their needs.

As much as fermented ingredients help enhance food and drinks’ nutritional profile, Bairoliya underscored that consumers can also enhance their sensory profile.

The market of fermented dairy products is expected to continue to witness rocketing growth driven by the perception of the products being inherently healthy with consumers’ digestive-aiding beneficial bacteria, the increasing popularity of premium products such as convenient formats like fermented dairy drinks, DSM explained.

In addition, improvements in bioprotection that maintain a great taste and texture throughout an extended shelf-life mean a consumer can pick up fermented dairy products in their weekly supermarket shop without worrying about how they will consume them all before the expiry date.

According to Allied Market Research, the fermented milk market size was valued at US$264.77 billion in 2018 and is projected to reach US$396.87 billion by 2026, growing at a CAGR of 5.1% from 2019 to 2026.

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