DuPont expands line of cultures in Howaru probiotics brand

Both new additions have highly documented, positive results in human studies for digestive health and wellbeing

DuPont Nutrition & Biosciences has debuted a new line of cultures that contains its HOWARU probiotics. These microbiome supplements are specially designed for fermented plant-based products to deliver clinically backed health benefits. The DuPont Danisco VEGE cultures range offers desired taste and texture profiles in non-dairy applications.

New additions to this range are HOWARU Dophilus VG, which contains Lactobacillus acidophilus NCFM and HOWARU Bifido VG, which contains Bifidobacterium lactis HN019.

Both have highly documented, positive results in human studies for digestive health and wellbeing.

Available in single-strain form, this range is non-dairy, non-animal, non-allergen, non-GMO, and is suitable for vegan diets. It also is easy to integrate with existing cultures used in plant-based fermented food and beverage formulations.

“Digestive wellness is one of the top global trends for 2019. As consumers continue to make health and wellness part of their daily routines, they’re looking for benefit-focused options,” said Sonia Huppert, Global Product Leader, Plant-Based Products, DuPont. “Digestive health is an area where consumers can feel the benefits immediately. Symptoms like bloating and irregularity are treated with diet changes and new products. Innovations in fermentation and probiotics can truly deliver solutions in this area.”

Validated by robust clinical trials, the HOWARU brand is a high activity probiotic product with high performance, high stability and high functionality as its hallmark traits.

These cultures not only respond to important wellness trends, but also to the increased demand for plant-based foods and the constant desire for great taste and texture.

DuPont Danisco VEGE cultures were developed for a wide-ranging variety of plant-based raw materials, such as soy, peas, coconut, almond, nuts, oat, maize, rice, fruits and vegetables, to satisfy consumer taste and texture expectations – from typical and appealing fresh, clean and mild flavours to new, pleasant unexpected flavours.

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