DuPont Nutrition & Health enhances cheese facility capabilities

DuPont Nutrition & Health has made a significant investment in a laboratory in Kansas City, US, that serves the North American cheese industry.

The company used the funding to install new equipment, which includes three bio fermenters to simulate external pH control starter production, an incubator for growing cultures, a cheese vat, and two environmental cabinets for ageing cheese.

The new equipment now enables the company to test cultures in real world environments, as well as manufacture and age cheese.

DuPont Nutrition & Health Dairy Sales North America director Roald Mason said: “This expansion of our research and development capabilities brings us closer than ever to our customers and enables us to innovate in collaboration with them.

“These improvements not only allow us to optimise our current cultures offerings and tailor them to our individual customers, but also equip us to develop new retail and finished products.”

The nutrition further explained that it has also added two professionals to its cheese industry innovation team.

Brian Bartholomew joined the DuPont cheese innovation team as senior applications specialist and James Musetti joined in the application technologist role.

DuPont Innovation North America director Cathy Miller said: “These moves reinforce our commitment to the cheese and dairy industry.

“For years, cheese makers and others in the dairy industry have relied on the DuPont Danisco brand of ingredients.

“Today, our customers continue to rely not only on our broad portfolio of ingredients, but also our unique knowledge, experience and innovation capabilities to advance their business and stay at the forefront of ideas.”

DuPont Nutrition & Health has been catering to clients in the cheese and dairy industries.

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Image: DuPont Nutrition & Health invests in its Kansas laboratory. Photo: courtesy of DuPont Nutrition & Health.