New culture for pizza reduces degree of browning
F-DVS Pure Appeal
The ever increasing demand for pizza is
accelerating the production of pasta filata,
which is the largest, fastest growing segment
and most globally widespread cheese
type, accounting for 25% of cheese produced
globally. According to Bloomberg, it
is estimated to reach EUR 78,570 million by
2027 with a CAGR of 5.5% (2019-2027), primarily
driven by the food service industry.
Chr. Hansen now offers a new product
that can help pasta filata makers to produce
mozzarella type cheeses, and regional
variants such as provolone, kashkaval, oaxaca
and many more, with a tailored level
of browning, when the cheese is baked on
top of pizza for the food service industry.
The F-DVS Pure Appeal culture is launched
on a global scale to ensure that pasta filata
producers have the choice they require to
satisfy current and emerging consumer
trends and create the appearance that consumers
associate with a desirable pizza experience.
The culture can reduce the degree
of browning by up to 100% and enables
pizzamakers to achieve predictable appearance
every time. At the same time, the solution
helps protect the cheese from yeast and
mold spoilage throughout the supply chain.
chr-hansen.com
News ¦ IDM
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bovine milk and leverage this understanding
into nutrition and management”, said IDF Science
and Standards Programme Manager, Dr
María Sánchez Mainar, DMV, PhD.
The first-ever exclusively IDF virtual IDF International
symposium on sheep, goat, and
other non-cow milk will be held on the 4, 5
and 6th November 2020. Further information
on the Symposium for existing and new registrants
along with full details of the updated
programme can be found on the IDF website
www.fil-idf.org/sheepandgoat2020
Hansen's new culture meets consumer
expectations for food made with natural
ingredients (photo: Chr. Hansen)
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