DuPont Nutrition & Health expands cheese facility capabilities
DuPont Nutrition & Health has announced an investment in its Kansas City, Mo., laboratory that serves the North American cheese industry.
DuPont Nutrition & Health has announced an investment in its Kansas City, Mo., laboratory that serves the North American cheese industry. In addition to expanded physical space at the lab, new equipment has been installed, including three bio fermenters to simulate external pH control starter production, an incubator for growing cultures, a cheese vat for making cheese, and two environmental cabinets for aging cheese. Previously, testing at the facility was limited to a lab environment, but with these upgrades, the facility is now equipped to test cultures in real world environments, as well as to manufacture and age cheese.
“This expansion of our research and development capabilities brings us closer than ever to our customers and enables us to innovate in collaboration with them,” said Roald Mason, director of dairy sales, North America. “These improvements not only allow us to optimize our current cultures offerings and tailor them to our individual customers, but also equip us to develop new retail and finished products.”
In related news, DuPont has hired James Musetti as application technologist at the updated facility. Musetti is a member of the Institute of Food Technologists.