Set to employ 20 staff by the end of the year, the Gurgaon will focus on protective cultures for dahi and yoghurt, soy protein products, ice cream and more nutritious Indian snacks and biscuits across a range of regional tastes.
The science of food is global, though the taste and flavours of food are local, said Matthias Heinzel, president of DuPont’s nutrition and health division. As a result the centre will emphasise the development of more convenient and affordable products,
“An example is the work ongoing with customers on increasing the shelf-life of products in hotter climates where cold chain technology is not available,” Heinzel said.
“As a global leader in probiotics, DuPont is working closely with Indian companies to develop probiotics for gut and immune health.”
DuPont’s Indian operation markets a range of ingredients from flour-based products to dairy to nutritional beverages and powders.