Producers see more and more advantages of starter cultures. Their safety has been verified and their ability to produce tasty fermented vegetables has been proven. The starter cultures are the key to safe production of natural and delicious products.
Chr. Hansen’s new milk-free cultures for plant based alternatives bring the mild, fresh taste and smooth texture. The market for fermented dairy alternatives has shown strong growth in recent years albeit from a small base. Today the segment constitutes less than 1% of the fermented foods market but it has seen the highest growth rates...
Pre-salting is an old technique that was used to protect the meat against spoilage and maintain or even increase the water binding capacity in all the kind of emulsified and cooked products. However there was a huge disadvantage of that solution – the microbiology of the product was out of control.
We have seen Greek style yogurt sky-rocketing on an international scale, and that is still a significant trend. But coming up is Skyr (pronounced skeer), the Icelandic fermented and concentrated milk product that contains more protein (up to 13%) and only 0.2% fat.
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.
Global meat consumption has recorded a year-on-year increase when compared to figures from 2014, according to data from London-based market intelligence firm Euromonitor International.
We offer a wide range of cultures for yogurt production - cow, goat, sheep, buffalo and plant-based yoghurt. The different series of starter cultures we offer allow production of yogurt with different viscosity to be produced - from low to extremely high. The cultures offer various flavors - from a very tender to a strong yogurt flavor.
For the producers of ayran we offer ayran starter cultures from Chr. Hansen that are intended for direct inoculation (DVS®). When compared to the bulk starter, the use of DVS cultures has some main advantages...
The starter cultures for butter and sour cream are highly concentrated mesophilic cultures offering convenience and flexibility in the production of mesophilic products. Starter cultures are available as cultures for direct inoculation (DVS®) in form of both frozen pellets and lyophilized (freeze-dried) granules.
Thanks to the use of direct starter cultures you can get cheese with different characteristics such as: more pronounced or mild taste, elastic, hard or soft structure, with or without crust and redness when roasted. The cheese cultures are also suitable for application in any type of kashkaval - cow, goat, sheep, buffalo, mixture, with or without vegetable fat.
