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DuPont launches new culture to aid pizza cheesemakers

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High angle view of a tourist woman eating pizza in Italy

July 10, 2020, New Century, Kan. – DuPont Nutrition & Biosciences has announced the launch of CHOOZIT® BC 02, a new phage alternative for cheesemakers looking to meet the increasing global demand for pizza cheese and meet consumers’ preference in terms of pizza cheese browning.

The new culture joins CHOOZIT® BC 01 as a proprietary formulation designed to assist cheesemakers to create added value and flexibility for their food service customers, enabling them to achieve a consistent quality pizza cheese in a wide range of ovens around the world, day after day.

The CHOOZIT® BC cultures offer key advantages, including robust processing conditions, browning control, better flexibility for pizza baking in oven conveyors, consistent cheese quality with no change in texture before shredding and a lower risk of spoilage – all in a natural, label friendly solution.

To date, CHOOZIT® BC 01 is in commercial use by a significant number of leading pizza cheese producers and in approval phases in key countries around the broader European region. These countries represent roughly 77 per centof the total pizza cheese produced in Europe.


“As demand rises across the global pizza industry, pizza cheesemakers have looked for solutions to make substantial improvement on the quality and consistency of their product,” said Annie Mornet, global product manager, cheese cultures at DuPont Nutrition & Biosciences. “We introduced CHOOZIT® BC 01 last year and found that customers are very pleased with its unique performance.”

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