Cultures for fermented plant-based products

DuPont Nutrition & Biosciences announced a new cultures line that contains its HOWARU® probiotics which are designed for fermented plant-based products to deliver clinically backed health benefits.

The DuPont™ Danisco® VEGE cultures range offers desired taste and texture profiles in non-dairy applications. New additions to this range – HOWARU® Dophilus VG, which contains Lactobacillus acidophilus NCFM® and HOWARU® Bifido VG, which contains Bifidobacterium lactis HN019™ – have highly documented, positive results in human studies for digestive health and well-being.

(Photo courtesy of DuPont)

“Digestive wellness is one of the top global trends for 2019. As consumers continue to make health and wellness part of their daily routines, they’re looking for benefit-focused options,” said Sonia Huppert, Global Product Leader, Plant-Based Products, DuPont. “Digestive health is an area where consumers can feel the benefits immediately. Symptoms like bloating and irregularity are treated with diet changes and with new products. Innovations in fermentation and probiotics can truly deliver solutions in this area.”

DuPont conducted a research study with Global Data Insights to ascertain consumer perception of probiotics. When asked the impact respondents believe that probiotics have on health and wellness, 46 percent of the nearly 12,000 respondents in Europe said probiotics had a positive effect, and 65 percent of respondents in the United States responded positively.

Validated by robust clinical trials, the HOWARU® brand is a high activity, premium probiotic product with high performance, high stability and high functionality as its hallmark traits.

DuPont™ Danisco® VEGE cultures were developed for plant-based raw materials, such as soy, peas, coconut, almond, nuts, oat, maize, rice, fruits and vegetables, to satisfy consumer taste and texture expectations.  Available in single strain form, this range is non-dairy, non-animal, non-allergen, and non-GMO. It is easy to integrate with existing cultures used in plant-based fermented food and beverage formulations.