High-protein yogurts have surged in popularity as of late as consumers seek out snacks with a more satiating profile, so the Versilk enzyme has been unveiled by DuPont Nutrition & Biosciences in a bid to make them taste even better.
The enzyme is intended to be added into yogurt and will enable both dairy and plant-based products to achieve a 14% protein level, which is reported to be a 30% increase over what is presently common in the market. The enzyme is also said to increase the level of desirable viscosity and mouthfeel, while also not adding an off-flavours to the product for a clean taste.
Global Product Manager, Dairy Enzymes, DuPont Nutrition & Biosciences Clementina Dellomonaco spoke on the new Versilk enzyme saying, "Versilk is the latest in our suite of solutions comprising enzymes, cultures, proteins and functional solutions. Together with our leading industry expertise, we can help manufacturers respond to market trends and deliver healthy and indulgent yogurt products to meet consumer demand.”