Cultures and enzymes are the hidden gems that bring out the best in companies’ product creations. From enriching the taste of baked goods to adding nutrients to dairy products, these functional ingredients ensure products stand out for their delectable flavors and gut-friendly properties. IFPC uses cultures and enzymes in samples during the product development phase for clients. Although the company does not directly sell enzymes and cultures, the Ingredient Technology & Applications (IT&A) team at IFPC actively provides expert support in custom blending and formulation for enzyme and culture integration to match customized application needs, the company says.

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MaxirenEVO from dsm-firmenich is a coagulant enzyme that empowers cheesemakers to elevate texture, yield and sustainability, all in one solution. Developed using advanced fermentation technology, MaxirenEVO precisely targets alpha S1-casein (αS1-casein), converting it into αS1-i-casein to enable rapid curd knitting, improved moisture distribution, and enhanced protein integrity, the company says. The result is cheese with exceptional melt, smooth texture, and long, silky strands, which is ideal for applications like pizza mozzarella. MaxirenEVO also supports better emulsification, reducing oiling off and hot spots to deliver less and more uniform browning for a golden finish after baking. Its low proteolytic activity preserves cheese structure throughout shelf life, preventing stickiness, cutting losses, or textural degradation, the company says.

ADM’s Bifidobacterium longum CECT7347 (ES1) postbiotic is helping accelerate functional dairy and alternative dairy innovation. Clinical research indicates award-winning ES1 may support overall gut and digestive health along with the potential for reducing bloating. Results also show an improvement in the quality of life, based on the IBS-QoL score, and a reduction in stress (measured by STAI) compared to placebo. This research puts a spotlight on the interconnection between gut health and overall well-being, the company says. Dairy manufacturers can take advantage of heat-treated postbiotic ES1 since it retains functionality through high heat and pasteurization. This resilience and formulation flexibility enables dairy and alternative dairy brands to deliver convenient, indulgent, better-for-you products, meeting consumers where they are on their wellness journeys.