VINIFLORA® CH11 wine cultures for fast, reliable malolactic fermentation in low-pH and low-temperature wine

VINIFLORA® CH11 is an Oenococcus oeni isolated from cool-climate wines. VINIFLORA® CH11 was specifically selected for wines fermented at low temperature and low pH. However, VINIFLORA® CH11 can also be used in moderate pH wines, where it will gives high-speed malolactic fermentation.

Low pH corresponds to high acidity, which is known to kill or inactivate malolactic bacteria. However, VINIFLORA® CH11 is highly robust when it comes to pH and can perform a fast and reliable malolactic fermentation in low-pH wines (Figure 1).

Often, low pH corresponds with a cool climate and thereby a low temperature. Fortunately, VINIFLORA® CH11’s strong, malolactic activity can also withstand low temperature.

VINIFLORA® CH11:

•  is an amazing tool for winemakers in cool climates struggling to achieve malolactic fermentation in low-pH wines.
• produces low to medium amounts of diacetyl, keeping the wines lean and elegant.
• is a favored, malolactic bacteria for white wines. However, over recent years winemakers have also become fond of using CH11 in red wines to achieve a high-speed malolactic fermentation (Figure 2).
• gives you speed and a reliable malolactic fermentation, even in low-pH wines. 
• can be used for early co-inoculation, late co-inoculation as well as sequential inoculation (Figure 1 and Figure 2).

Figure 1. Malolactic fermentation with CH11 in Chardonnay (pH 3.0 and temperature 16°C). Sequential inoculation

Figure 2. Late co-inoculation of CH11 in Merlot, France (2013), pH 3.4

VINIFLORA® CH11 cultures are part VINIFLORA® range of yeast and bacteria. Chr. Hansen’s solutions make it possible for winemakers to improve the quality of wine from year to year in the respect of its character, allowing the brand to keep up.

What’s more, the range is an effective solution for lowering or removing sulphites in wine, opening doors to the wineries to respond to consumers demand for more natural wines and global trends for less chemical/preservatives.
With selected yeast and bacteria from VINIFLORA® range, it becomes possible to produce wines with low or no SO2 without compromising on quality, and with much less unwanted volatile acidity.

Are you interested in VINIFLORA® wine and bacteria range? Contact us for more information.

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Chr. Hansen in Global 100 Most Sustainable Corporations in the world

On January 21^st Corporate Knights published their annual ranking “Global 100 Most Sustainable Corporations in the World” 2020 in Davos, Switzerland. Chr. Hansen ranks no. 2 on the list and remains the number one most sustainable food ingredient company.

“We are honored and proud that our efforts to work for a better world together with our customers are noticed and valued. We improved our total score against Corporate Knights’ indicators, and although it was not enough for a first place this time, we are still ranked as the number one most sustainable food ingredient company. This reinforces our unwavering commitment to the Power of Good Bacteria and a future defined by natural ingredients,” says CEO Mauricio Graber.

“Chr. Hansen’s overall purpose is to contribute to a better world through the natural and microbial solutions we deliver. We are grateful for the reinforcement of our position at the top of the world’s most sustainable companies and appreciate the good collaboration with our customers that support our continued journey towards a greener future for the planet.”

The renewed ranking in the world elite of most sustainable companies comes after a remarkable 2019 for the 145-year-old company, as highlights of the year included:

• 1 position on Corporate Knights’ list
• inclusion on Fortune Magazine’s Change the World List of 50 companies that do well by doing good
• and the Golden Peacock Global Award for Sustainability

Another milestone in Chr. Hansen’s sustainability journey was reached when the company announced a groundbreaking agreement with Better Energy of switching 100% to green electricity from two new solar parks, wind energy and bio gas for its Danish operations by April 2020.

“All these elements have truly been a catalyst for change and an even stronger focus on what we can do to contribute to a more sustainable future; mobilizing and inspiring all employees to do more and meeting the increasing expectations and ambition levels from our customers and investors,”

“The time is now for individuals, corporations and governments to work together and take action. At Chr. Hansen we are determined to keep pioneering science and innovate to enable a resilient food system from farm to fork; fighting food waste and the overuse of antibiotics and chemical pesticides.” Mauricio Graber concludes.

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Topping the 2019 global index of the 100 most sustainable companies, as announced during the World Economic Forum in Davos, Switzerland

One month short of its official 145th anniversary, global bioscience company Chr. Hansen is ranked the most sustainable company in the world by Corporate Knights, a specialized Toronto-based media and investment research firm.

This was announced during the World Economic Forum in Davos, Switzerland, on January 22, 2019, upon the release of Corporate Knights’ 15th annual Global 100 Most Sustainable Corporations in the World ranking. More than 7,500 companies have been analyzed against global industry peers on a number of quantitative key performance indicators. Chr. Hansen scored 100% on the ‘clean revenue’ indicator, reflecting that the company’s products have clear environmental and certain social benefits, as stated in Corporate Knights’ definition.

The power of good bacteria

“We are extremely proud and humble to receive this amazing honor. I believe that one of the reasons why Chr. Hansen has been ranked as #1 is because the world is beginning to understand the power of good bacteria and the impact it can have on some of the major challenges the world is facing, such as food waste, antibiotic overuse and the need for a more sustainable agricultural sector to feed a growing world population while preserving our planet for future generations,” says CEO Mauricio Graber.

“Chr. Hansen is dedicated to promoting a wider adoption of natural solutions, and we are truly proud of our products which are consumed by more than 1 billion people every day. Having a global reach like that is indeed a great responsibility as well as an opportunity to make a positive difference for people, animals and plants. We are fortunate to have customers all over the world who are with us on this journey – determined to promote sustainable and natural products to the end-user,” Graber elaborates.

“We have, among other things, been recognized for our efforts to measure our impact on the UN Global Goals; 82% of our revenue directly supports these goals, and PWC has reviewed our methodology to document this.”

Sustainability – an integral part of the business

Chr. Hansen has been supplying natural ingredients to the food industry since 1874. The understanding and respect for nature’s scarce resources has always been an integral part of the company’s DNA.

Today sustainability remains at the core of Chr. Hansen, reflected by the name of the corporate strategy 2022: ‘Nature’s No. 1 – Sustainably’. The strategy focuses on developing natural solutions for the global food, health and agricultural industries in a sustainable manner. The UN Global Goals are used as a framework to link the impact of the corporate strategy to sustainable development, and the performance is measured and reported on an annual basis.

“Working for a better world is deeply rooted in our product portfolio and organizational culture. As a company this gives us a very strong purpose that is closely linked to sustainability, and which our employees fully identify with. They are proud of working for a meaningful cause and contributing to a higher purpose every day,” underlines Mauricio Graber.

“However, we are far from done. We still have a long way to go on our sustainability journey, but we sincerely hope that we can use this accolade to raise more awareness of the power and potential of good bacteria as part of a sustainable solution to a number of challenges facing our planet,” he concludes.

Did you know that…?

• Chr. Hansen first published its sustainability commitment in 1949. 
• Good bacteria can reduce food waste by making fresh products last longer – naturally.
• Good bacteria are as efficient as chemical pesticides for a number of crops when it comes to protecting them.
• Good bacteria added to feed can contribute to reducing the use of antibiotics in the food chain.
• Probiotic means ‘for life’. Studies show that probiotics may have beneficial effects on gastrointestinal and immune function for people.
• You probably had a bite of Chr. Hansen this morning. We’re in every second cheese and yogurt in the world!

About Corporate Knights

Corporate Knights Inc. includes the sustainable business magazine Corporate Knights and a research division that produces rankings and financial product ratings based on corporate sustainability performance. 

About the Global 100 Most Sustainable Corporations in the World: The Global 100 is an annual project initiated by Corporate Knights, the company for clean capitalism. Launched in 2005, the Global 100 is announced annually on the sidelines of the World Economic Forum in Davos.

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Research on the human microbiome has exploded in recent years revealing it to be of major importance for human health and disease, creating opportunities for development of next generation probiotics. That is why Chr. Hansen is proud to announce that we have now expanded our world class strain library of potential microbiome modulating strains.

“As part of its Nature’s No. 1 strategy Chr. Hansen has a strategic focus on the human microbiome. We can announce that we are making significant progress in this area. From over 1000 recently screened strains from the human microbiome, we have identified a subset of 100 that can be developed for a broad array of health indications associated with gastrointestinal, immune and metabolic health,” explains Johan van Hylckama Vlieg, VP Microbiome and Human Health Innovation.

Adding a well-documented collection of novel strains from microbiome species, such as Faecalibacterium prausnitzii and Eubacterium hallii that are widely regarded as primary candidates for next generation probiotics is a major milestone.

These strains will be used both for Chr. Hansen’s internal innovation efforts, and made available to external partners and customers looking to accelerate development of next generation probiotics.

Solving safety and industrialization challenges

Developing microbiome strains as next generation probiotics for Food, Supplement, Infant and Pharma applications, presents unique challenges. Many of the relevant species have no history of commercialization. They were until recently described as difficult to cultivate and require radically new techniques for cultivation and production.

The strains in the Chr. Hansen strain collection have passed rigorous safety assessments and are amendable for production and formulation into products in an industrial setting.

“Our safety assessment includes screening for absence of antibiotic resistance and virulence factors. We also looked for their ability to grow in industrial media and sensitivity to oxygen. And we also screened for the ability of strains to impact the immune system,” explains Gemma Henderson, Senior Scientist.

Academic partnerships

The work has been carried out in partnership between Chr. Hansen and three academic institutes – Gut Health, The Rowett Institute, University of Aberdeen; Host-Microbe Interactomics, Wageningen University and Research; and Medical Microbiology, UMCG, University of Groningen.

“Now we have a shortlisted selection of strains that we believe will be of major interest to innovators in the microbiome space, who are looking to develop next generation of probiotics and live biotherapeutics. It is our goal to help our customers and partners move these new documented strains from the lab to the clinic,” concludes Gemma.

Microbiome Discovery & Development Congress

At the Microbiome Discovery & Development Congress in Berlin novel strategies in microbiome research, the challenges of commercializing the microbiome and the latest therapeutic trends have been discussed.

Providing more insights into the approach taken to create Chr. Hansen’s expanded strain library, Johan presented a keynote lecture entitled Mining human gut microbial strain collections for next generation probiotics.

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Whether it’s choosing a car, or deciding what to wear, Millennials display a “pronounced proclivity for bold and confident individualism,” according to Packaged Facts. But how does this impact their food choices, and how can manufacturers, retailers and restaurants cash in?

In a new report, Millennial Menus: Culinary Trend Tracking Series , Packaged Facts explores how to cultivate the Millennial generation (those born between 1980 and 2000) as culinary consumers by focusing on five food trends:

CUSTOMIZATION:

Today’s consumers in general and Millennials in particular want food items that are fresh, creative, and made just for them, says Packaged Facts.

“That’s where the customization trend comes in—and it’s hotter than ever in the fast-growing fast casual segment. Talk about a game changer: the Millennial definition of customized, personalized, made-to-order food goes way beyond “white, wheat, or rye” to encompass restaurant meals that are bespoke in their entirety.

“More than a third of Millennials order something different every time they visit a restaurant. What better way to entice them to a restaurant than to offer a mix-and-match dining experience where they can build something different every time?”

Millennials – indvidualists

MASHUPS:

“Many Millennials are thrill-seeking foodies,” says Packaged Facts. “They’re the target market that food retailers and brands are most seeking to please, because where Millennials go, the rest of the world follows. And nothing else piles it on quite like mash-ups.”

MUNCHIES:

Forget three meals a day, says Packaged Facts. “Millennials are reshaping how Americans eat, often opting for several snacks or small meals throughout the day. With 35% of Millennials trending toward snacks as meal replacements, munchies are now expected to be healthful, flavorful, and portable.

“The snack food market offers almost limitless room for expansion, ranging from whole grain crackers packaged with vegetable-based spreads to cricket flour cookies to sippable soups.”

BOWLS:

Bowls are fast becoming the preferred vessel for everything from rice, noodles and salad to quinoa, acai, and poke,” says the report. “Whether the ingredients are customized or pre-set, bowls allow for creative expression and plenty of room for healthy ingredients, all within a familiar format. And as diners continue to look for personalized plates, the build-your-own bowl trend offers an attractive alternative in an assembly-line format.

“With breakfast and lunch/dinner bowls already becoming a familiar part of the restaurant landscape, snack-size and dessert bowls are ready for their close-up.”

SHRUBS AND DIGESTIVES:

“As consumers become more interested in probiotics, shrubs and digestive have taken on new life in the market as beverages, mixers, and flavoring agents.

“For example, the consumer search for healthier alternatives to sugary drinks—which has caused the long-noted decline in traditional soda sales—has led to rekindled enthusiasm among Millennials for drinking vinegars, artisanal tonics, and kombucha, launching a segment of the beverage industry that is increasing in volume to match consumer interest.”

Source: Food Navigator

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From bone broth to grass-fed dairy, trends which start in the natural food and beverages market have the potential to move to the mainstream faster than ever before as conventional retailers seek to get a bigger slice of the action in natural and organic foods. This says a new report from investment banking firm Silverwood Partners.

According to Silverwood, the following trends in the natural food and beverages market are worth watching:

1. LOCAL PRODUCE: A sizeable amount of investment capital has recently been pumped into companies offering consumers new ways to access fresh, local produce, from MightyVine and BrightFarms to AeroFarms.
2. CLEAN LABELS: More big food companies are jumping on the clean label bandwagon.
3. CRAFT: ‘Craft’ is gaining share in beer and soda.
4. ORGANIC: Whole Foods and other natural chains are feeling pressure from conventional grocers that are upping their organic offer (Kroger, Target etc). According to BMO Capital Markets, meanwhile, only 24% of customers said organic products at Whole Foods were ‘definitely’ of higher quality than organic food at conventional grocery stores.
5. HEALTHY SHIFT: Consumers are more focused on natural food and beverages, real, quality food, positive nutrition, and fresh, less processed

foods than dieting and calorie-counting. Meanwhile fat is back and added sugar is under fire.

6. GUT HEALTH: Digestive health is a hot trend, probiotics are moving well beyond dairy (cf. GoodBelly, Nomva).
7. GRASS-FED: Gaining momentum in meat and dairy (Epic, Thew New Primal, Dreaming Cow).
8. PROTEIN: Expect continued investment in plant-based proteins in particular (peas, flax, quinoa, chia), says Silverwood, although interest in insects and algae is also likely to grow.
9. PALEO/BULLETPROOF: Low carb high fat diets are getting more airtime. According to Harvard Business School, meanwhile, Paleo has benefitted from its close ties with CrossFit, which has grown from 13 affiliates in 2005 to to 12,000 in 2015.
10. BRAIN HEALTH: More capital is being pumped into nootropic foods and supplements claiming to enhance mood, cognition, memory and learning. Meanwhile, the trend for large CPG companies to invest in or acquire smaller, more innovative brands in fast-growing .

Source: Food Navigator

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