Person holding a yogurt cup and spoon, sitting by a window enjoying the texture and viscosity of a yogurt.

VERSILK™ ENZYME

VERSILK™

Natural viscosity control for high-protein fermented snacks and beverages​

Consumers are increasingly on the lookout for high-protein fermented snacks and beverages to enrich their diet. In both the dairy and plant-based categories, the opportunities seem endless. But all of them come with the same challenge – how to manage viscosity when adding more protein.​

VERSILK™ enzyme is the effective way to relieve the viscosity issue when adding protein to yogurts and fermented drinks. So consumers can enjoy a refreshing, premium snack that combines health with indulgence.​

A native, non-GM enzyme, Versilk™ gets viscosity under control without altering fermentation time or final product flavor. And all with a consumer-friendly label.​

Key Benefits​

  • Controls viscosity in high-protein dairy and plant-based snacks and beverages​

  • Combines health, indulgence and a consumer-friendly label​

  • No impact on fermentation time or flavor

Plant Base Bowl of yogurt topped with granola and honey, placed on a blue cloth with a spoon beside it
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