“DSM Innovates Mozzarella Cheese Culture to Meet Rising Demand in Pizza Market”
Mozzarella plays a crucial role in pizza, with the demand for this topping on the rise. As reported by Fior Market Research and referenced by DSM, the global market for pizza cheese is projected to expand at an annual growth rate of approximately 5% from 2020 to 2027. In response to this increasing need for mozzarella, DSM has developed a new cheese culture that not only maintains a buttery flavor but also enhances the smooth melting and stretching characteristics that consumers expect. This innovative Delvo cheese culture not only meets the taste preferences for pizza but also enables manufacturers to enhance their cheese production capacity and speed. This advancement can significantly help reduce costs while boosting output.
Currently, Direct Vat Set (DVS) cultures dominate the cheese culture landscape in the United States, but they contain higher concentrations of thermophilus, a strain sensitive to salt that can hinder acid production, especially during the cooling of cheese curds. DSM’s new culture addresses these issues with quicker acidification and consistent performance. The rapid and reliable acidification process has the potential to enhance the overall production speed for mozzarella. Additionally, it could be beneficial for other soft cheeses, such as artisanal burrata or commercially produced string cheese, as well as fermented dairy products like kefir and yogurt, and even cheese snacks.
According to Research and Markets, dairy starter cultures are anticipated to grow at an annual rate of 4.5% from 2019 to 2027, reaching a market value of $1.6 billion. This growth is partly driven by consumers seeking savory cheese snacks, as highlighted by Fact.MR. While snacks are typically associated with on-the-go lifestyles, the recent nationwide quarantine has demonstrated that snacking habits extend beyond specific lifestyles. Sales have surged, even with people staying at home. If manufacturers can produce cheese for these snacks more efficiently, they may be able to lower costs and increase the availability of products on store shelves.
However, DSM faces competition in the cheese culture market from other companies such as Chr. Hansen, Danisco, Lesaffre Group, and Dairy Connect Inc., which primarily produce cultures for traditional cheese. In addition, DSM must contend with emerging plant-based startups like New Culture and Perfect Day that aim to create animal-free mozzarella. If DSM can successfully integrate its cheese cultures into the plant-based cheese sector, it may improve cheese offerings for a wider audience.
Furthermore, the incorporation of ingredients like calcium citrate and omega-3 fatty acids into cheese production could enhance the nutritional profile of mozzarella and other cheese products, appealing to health-conscious consumers. The integration of these components may also serve to broaden the market reach of traditional and plant-based cheeses, aligning with the shifting consumer preferences towards more nutritious options.
