DuPont launches HOLDBAC YM VEGE, dairy-free protective cultures for plant-based fermented products

New culture improves product quality and extends shelf-life and reduces waste

DuPont Nutrition & Biosciences has announced a new ingredient – HOLDBAC^® YM VEGE – as the latest addition to the DuPont^™ Danisco^® HOLDBAC^® line of protective cultures, known for their ability to extend shelf-life and secure the quality of products by holding off yeast and mold spoilage – all without use of synthetic preservatives. Now, HOLDBAC^® YM VEGE brings this effective and label-friendly spoilage prevention to plant-based, fermented foods and beverages, at a time when customer demand in this space has never been higher.

“The industry has seen enormous growth for fermented plant-based products in recent years, driven by higher numbers of flexitarian, vegetarian or vegan consumers around the world. These shifts in diets are driven by a number of factors, including a search for improved health that comes with a plant-based diet, ethical choices toward foods with lower environmental impact and which are deemed better for animal welfare, and switching to dairy alternatives for lactose-intolerant consumers,” said Eve Martinet-Bareau, Global Product Manager, Cultures for plant-based fermented food and beverages.

“DuPont Nutrition & Biosciences has been working with customers for decades as consumer demands for plant-based options have increased, and we are constantly looking for ways to innovate in this space,” added Martinet-Bareau. “For example, in May 2018, we launched a new cultures line – Danisco^® VEGE Cultures – especially designed for fermented plant-based products, helping customers attain desired taste and texture profiles in a wide variety of plant-based dairy alternatives and beverages.”

However, with that demand came certain challenges for producers of fermented goods, including the need to:

• Gain market share in the fast-growing plant-based food sector;
• consistently ensure high-quality products with the desired taste and texture, particularly across regions with differing consumer preferences;
• secure that quality throughout a product’s shelf-life;
• address the fast-growing demand for friendly labeled consumer products;
• make a substantial contribution to the sustainability of the food and beverage sector; and
• provide consumers with products that improve their health and wellbeing.

“As more consumers look for fermented food and drinks, our HOLDBAC^® YM VEGE cultures will help our customers meet that demand.”

This innovative new ingredient also offers customers the ability to make a significant difference in terms of environmental and social impact through reduced food waste and plant-based alternatives. The potential impact is massive: DuPont has estimated that if just 5 percent of the global yogurt market is replaced with plant-based alternatives made with Danisco^® VEGE and HOLDBAC^® YM VEGE cultures, the carbon dioxide emission saving would theoretically be as high as 3,000,000 tons CO₂ annually. This would be roughly equivalent to 1,700,000 EU-based cars off the roads.

“We are thrilled to add HOLDBAC^® YM VEGE to our range of plant-based and sustainable offerings,” said Mikkel Thrane, Global Sustainability Lead for DuPont Nutrition & Biosciences. “We look at our environmental footprint through the lens of the UN’s Sustainable Development Goals (SDGs), and we are proud to say that this culture supports at least three – SDG 3 (Good Health and Well-being), SDG 12 (Responsible Production and Consumption) and SDG 13 (Climate Action). HOLDBAC^® YM VEGE is helping us facilitate the transition to a healthier and more environmental-friendly diet.”