DSM’s new quark cultures match changing consumer expectations
Thanks to the rising demand for sugar-free, high protein-snacks by health-conscious consumers, the interest for quark has risen, even outside traditional markets such as Eastern & Northern Europe1. The typical characteristics of quark fit well with consumer preference for natural, authentic and healthier dairy products with satiating properties. At the same time, consumers now prefer their quark to taste more like yogurt, with a smoother and creamier texture and a milder flavor.
The cultures enable a shorter fermentation time and yield improvement compared to the cultures available on the market. DSM’s offering includes customized solutions that allows producers to differentiate on flavor, taste and/or texture, from a mild, natural quark to a more ‘on-the-go’ quark mixed with a yogurt product.
“Better for you” continues to be the ‘mega trend’ in the food and beverage industry, changing the way consumers respond to, purchase and consume different dairy products”, says Cecile Aubert, Global Product Application Expert at DSM Food Specialties.
She adds: “Quark producers need to make the most of these rising opportunities and expand their quark offering. At DSM, our variety of cultures enable dairy manufacturers to quickly respond to this development in the market.”
DSM continues to invest in and expand its range of cultures for the dairy industry, including expert knowledge and services. The company offers one of the broadest portfolios of dairy solutions, enabling better food for everyone. To respond to current and future needs, DSM helps to make existing diets healthier and more sustainable, creating affordable and accessible foods that different people around the world can truly enjoy without compromise.
1) Euromonitor, 2015