YO-MIX® CURD CulturesFor reliable production of curd, lassi and buttermilk with traditional taste and desired texture

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Curd or dahi is engrained in tradition as a homemade product

Curd or dahi, a natural fermented dairy product consisting only of milk and lactic bacteria, has been a staple item in the Indian kitchen for centuries

It’s known as curd across India, but goes by many names and is called dahi in the Northern parts of India

A number of other names are used for curd across India: Mosaru (Kannada) Thayir (Tamil) Thayiru (Malayalam) Doi (Assamese, Bengali) Dohi (Oriya) Perugu (Telugu)

Consumer preferences for curd or dahi taste & texture vary across India

Thick, set, creamy

Grainy, wet, ‘acid’

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What do consumers seek in a good curd ?

Elements that consumers seek most in a good curd are Nutrition / health Good taste Thick / non watery curd

Nutritious / healthy: 55%

Tasty: 43%

Thick / non watery: 30%

Other elements:Fresh: 11%Non consumption purposes: 9%Universal consumption: 8% Color: 7%

Base: DuPont Consumers Survey 2013 - 3687 households in 10 cities across India

Key consumer insights

Perception of 3 types of curd: homemade, retail corner shop unbranded, retail branded curd There is a very high penetration (98%) of curd in Indian households Close to 80% of curd consumption is made at home. Almost everyone in the family consume curd Conversion from homemade to retail curd is similar across consumer age groups

Main outcomes for the development of the DuPont Cultures portfolio We developed a range of Cultures addressing customer preferences for tasty & thick curd We pay attention to maintain low post acidification throughout shelf life

We’ve conducted consumer surveys to help us develop cultures addressing consumer preferences for curdSummary of insights & outcomes

Base: DuPont Consumers Survey 2013 - 3687 households in 10 cities across India

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The challenges of the curd manufacturers across India

Retail curd producers have different sizes, levels of equipment and manufacturing practices and may face very challenging phage contamination issues

They need consistent and rapid acidification time especially during peak season

The distribution channels face challenging conditions especially due to with high variations in temperature which may create bloating issues especially for curd in pouch format

Producers are operating on a regional basis and aim to produce retail curd products matching the traditional preferences of consumers in the region

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Learning process

Customerfeed-back

Collaborative relationship

Building blocks for unique dahi creations and

solutions

Foster a stronger collaborative relationship whereby we support the customer in building the product range that lasts and evolves

Learning process whereby customer developments feed back into improving our building blocks and new product development

Provide building blocks so that customers can design their own unique curds, own and evolve their product creations

We launched the concept of Dahi Creation Kits early 2014

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We now introduce the YO-MIX® CURD Cultures portfolio

YO-MIX® CURD CulturesThe first broad range of starter cultures

for reliable production of curd, lassi & buttermilk with traditional taste & desired texture

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YO-MIX® CURD Cultures – Customer gains & benefits

Your business gains Your product benefits Our proven solution

Fast sales development of retail curd products in pouch and cup formats satisfying consumer preferences for taste and texture

A variety of pouch & cup retail products with desired sensory attributes for graininess, thickness, acidity & taste to match home made traditional products YO-MIX® CURD Cultures

Matching your needs for a variety of curd , lassi, buttermilk textures &

tastes, coming with phage alternative solutions available for

robust production

CURD 1200 series

CURD F series

CURD DANA series

CURD 3300 series

Increase of production efficiency and consistency of pouch curd

High quality traditional taste & texture curd in pouch format

Value positioning of retail curd in cup format

Consistent and premium taste & texture of premium curd in cup format

Rapid & robust fermentation time for optimized production capacity during peak seasons

Easy to use & fast acidifying cultures for curd and buttermilk products with limited post acidification

Simplification of culture storage, handling & curd production

Easy to store cultures in freeze dried format, easy to use since same culture can be recommended for curd and lassi & buttermilk production

YO-MIX® CURD Cultures feedback from the field

“Curd Dana 01 matches the profile of the leading dahi in the country –

Masti dahi.” Chosen for its unique flavor and texture

Leading Dairy Coop

“The Curd F range is a unique blend of mesophilic and thermophilic to provide high

performance for pouch dahi manufacturing with good flavor and grainy curd”

Leading Dairy Coop

Curd Dana 02 cultures providing excellent traditional taste and mouthfeel

– ‘I completed the entire cup of sample, it

tastes like a homemade product ‘ .Head of R&D, New Delhi Coop

CURD F & 1200 series “Robust Culture - Key Differentiator & stand out from Competition”.-Andhra South Market

“CURD 1205/1206 with fast Setting Time & Good Texture provide a product of choice for manufacturing pouch dahi” – Andhra, South India market

   CURD F series “Better taste & mouthfeel with grains as found in traditional dahi providing authentic indian taste-Andhra, South India market”

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