DuPont Nutrition & Biosciences has announced the North American launch of Versilk, the latest addition to its Danisco range of enzymes.

According to DuPont, fortifying yogurt to achieve a higher protein content can result in increased thickness and bitter notes.

Versilk reportedly enables dairy and plant-based dairy alternative manufacturers to create yogurts with up to 14% protein – which DuPont says marks a 30% increase over what is common today.

DuPont’s new offering is also said to allow manufacturers to deliver desirable viscosity and mouthfeel, as well as a clean taste with no off-flavours.

The ‘easy-to-use’ viscosity-modulating enzyme is added with the cultures during the yogurt production process.

“Versilk is the latest in our suite of solutions comprising enzymes, cultures, proteins and functional solutions,” said Clementina Dellomonaco, global product manager, dairy enzymes, DuPont Nutrition & Biosciences.

“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.”

Earlier this year, DuPont announced the global launch of its Yo-Mix Prime culture series for yogurts, which can reportedly help yogurt manufacturers meet a range of challenges from product stability to formulation cost.