Royal DSM has introduced a new benzoate-free variant of Accelerzyme CPG, which is the company’s proprietary enzyme for accelerated cheese ripening.

The company claims that addition of benzoate-free cheese enzymes such as Maxiren XDS and Fromase to its portfolio will allow cheesemakers to meet the growing consumer demand for dairy products with clean and clear labels.

DSM has recently upgraded its entire cheese enzyme portfolio and incorporated new production technologies at its facilities.

"At DSM, we want to continuously improve our portfolio to keep pace with the changing consumer and customer demand for better, healthier and more sustainable food."

The company has also changed the formulation matrixes of these products in order to eliminate the need for benzoate-based preservation.

DSM Food Specialties global business lead for cheese Evandro Oliveira de Souza said: “Today’s cheese manufacturers face multiple challenges: to continually increase cheese quality, while optimising whey value and producing their products in an efficient, sustainable way.

“High-quality, high-purity ingredients are key. At DSM, we want to continuously improve our portfolio to keep pace with the changing consumer and customer demand for better, healthier and more sustainable food.”

The new Accelerzyme CPG is a carboxypeptidase cheese-ripening enzyme that accelerates balanced flavour formation in different cheese types.

It allows small peptides and amino acids present in the milk to release at a faster rate during the ripening process before converting them into flavour components via the added cheese cultures.

DSM also announced earlier this month that it will showcase a wide range of products that facilitate the production of better and healthier meals and snacks at the Institute of Food Technologists (IFT) Expo, which is scheduled to take place in July in Chicago, US.

DSM has recently added a variety of new prebiotic, vitamin, enzyme, texture, taste, colouration and sugar reduction solutions to its portfolio.

The company intends to demonstrate different ways that food and beverage manufacturers can address the growing demand for healthier, tastier options at breakfast, lunch and dinner, as well as in-between meals.