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DSM wins Food Ingredients Innovation Award with Delvo®Cheese CT-Light cultures for low-fat cheese

Delft, NL, 29 Nov 2017 11:30 CET

DSM is proud to have won the prestigious ‘Reduction & Reformulation Innovation Award’ during Food Ingredients Europe 2017. DSM’s Delvo®Cheese CT-Light cultures allow cheesemakers to create healthier continental cheeses using low-fat milk with the same taste and texture that consumers expect from a full-fat product. The cultures moreover allow cheeses to ripen faster, lowering production costs per unit and at the same time reducing the carbon footprint. The Fi Europe Innovation Awards honor professionals and companies for their ability to demonstrate and stimulate innovation.
DSM wins Food Ingredients Innovation Award with Delvo®Cheese CT-Light cultures for low-fat cheese

Speaking after collecting the award on behalf of DSM at the ceremony in Frankfurt (Germany), Susanne Jaspers, Global Sales Director for Cultures at DSM Food Specialties commented: “Consumers and food producers alike increasingly seek healthier options as people the world over look to reduce fat, as well as sugar and salt, in their diets. We are proud to be able to contribute to healthier diets with a product like DelvoCheese CT-Light, and also proud that our efforts to enable better food have been recognized by the jury.”

The culture is so effective because it allows fat molecules in the milk to be replaced by water molecules during the cheese-making process - without any detrimental impact on the cheese’s physical or sensory properties. DelvoCheese CT-Light enables fat to be reduced by 30% or more, leading to a considerable drop in calories. This is all achieved by the action of the cultures, without the use of any additives or stabilizers.

This total culture solution enables cheese-makers to meet the demand for healthier options by giving the impression of a full-fat product, but with less fat and fewer calories. Accelerated ripening times also deliver cost benefits to producers, while simultaneously reducing the carbon footprint associated with production. Faster ripening means less time and therefore energy needed for temperature-controlled storage, for example.