INTERNATIONAL
May/June 2021
PROCESSING INGREDIENTS PACKAGING IT LOGISTICS
www.international-dairy.com
IDM ¦ Cover Page
Product innovation
by Chr. Hansen
VEGA™
DEVELOPED FOR
PLANT LOVERS
Unleash the potential
of your plant bases with the help
Create healthy and sustainable plant-based
vegurts that your customers will love with
the help of our Vega™ Culture Kit and more
than 145 years of fermentation expertise.
of the Vega™ Culture Kit.
+49 5021 963-0
service@chr-hansen.com
www.chr-hansen.com
Next generation of FreshQ cultures
According to Chr. Hansen, the new range of FreshQ bioprotection
cultures is a game changer in terms of low impact on post acidification,
which allows a wider segment of dairy producers, retailers and
consumers to benefit even more from the fermentation technology.
Now, the company is launching the next generation of FreshQ cultures,
specifically developed to unlock the benefits of bioprotection
for producers who may experience challenged cold chains, long fermentation,
and in-process holding times. The special food cultures
can be applied to a broad range of fermented dairy products, such
as yogurt, white cheese and tvorog.
This new generation of FreshQ enables the dairy industry to
level up by offering producers the following benefits:
• Less post-acidification impact at accelerated temperatures
during distribution, or in circumstances involving long holding times
or slow cooling
• Improved sensory fit compared to other food cultures with bioprotective
effects.
Peter Thoeysen, Chr. Hansen’s director of Bioprotection, “For customers
looking to trim food waste and produce the best possible
products under challenging production and distribution circumstances,
this new launch is a game changer. Our new generation of
FreshQ cultures has been selected to enable resilient, consistent outcomes
without undesirable impacts on taste and texture – resulting
in optimized shelf life, improved sustainability throughout the value
chain, and superior freshness that our customers and their consumers
can count on.“
VEGA Culture Kit
Chr. Hansen’s VEGA Culture Kit was specifically developed for fermented
plant bases. It is comprised of customizable starter cultures,
probiotics and bioprotective strains for dairy-free alternatives to yogurt.
The kit enables plant-based innovators to create customized
and differentiated features for their products in taste, texture, health
and sustainability. The VEGA Culture Kit offers producers the following
benefits: enhanced taste and texture, probiotic support, boosted
sustainability credentials.
As dairy-free alternatives to yogurt, “vegurts”, gain traction worldwide,
competition continues to grow among producers striving to
offer consumers tasty, healthy and sustainable products. With today’s
launch of the VEGA Culture Kit designed for optimal results
across the full scope of plant bases, Chr. Hansen aims to enhance its
support of plant-based innovation.
The VEGA Culture Kit offers producers the following benefits:
• Enhanced taste and texture: VEGA offers an exciting new innovation;
a choice of starter cultures that can differentially drive
flavor and texture in plant-based yogurts. This allows producers to
optimize for specific product characteristics by selecting the cultures
that yield the results they are after.
• Probiotic support: VEGA nu-trish blends of cultures enable consumers
to enjoy the benefits of the world's most-researched probiotics,
including Chr. Hansen’s Bifidobacterium, BB-12 and Lactobacillus
rhamnosus, LGG. These cultures have been designed
specifically for use in plant bases to ensure convenient delivery of
the correct serving and stability of probiotics, all while delivering
robust performance and clean flavor.
• Boosted sustainability credentials: VEGA FreshQ culture solution
supports a longer shelf life with superior freshness and fewer quality
issues through the action of fermentation.
Probiotics may improve sleep and stress of
rotation shift workers
Intake of specific probiotic strains suggests a favorable impact on
anticipatory stress and sleep quality for rotation shift workers.
Chr. Hansen, in collaboration with Griffith University, recently
Chr. Hansen uses traditional fermentation principles to help
improve quality and shelf life and reduce waste
(photo: Chr. Hansen)
16 · May/June 2021 ¦ international-dairy.com
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