Fermentation as way of preserving foods has a very long tradition. It has been used since ancient times also to keep vegetables from spoilage. Nowadays, cabbage, cucumbers, cauliflower, carrots, green tomatoes, and paprika are the most popular fermented vegetables.

Also the modern food industry applies fermentation in the production processes. The most stable method is fermentation induced by the Lactic acid bacteria (LAB). There are many different microorganisms able to grow on raw vegetables, but the spontaneous fermentation cannot be controlled thus the quality of vegetables fermented by endogenous flora is:

• unpredictable,
• variable from high to spoiled (bad color, taste, aroma) or even unsafe (contaminated with pathogenic bacteria).

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. When using food cultures, the process will be:

* more robust (some variability of the raw material quality is accepted),

*more controlled (repeatability in acidification speed) and

* more predictable (final result offers a desired sensory experience of every batch).

A better understanding of bacterial physiology and the mechanisms involved in the fermentation process of raw vegetables allows for proper selection of food cultures.

Contact us for more information

Source: www.improvingfood.com

Публикацяита Food cultures for fermented vegetables се появи първоначално на Zakvaski.bg.

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 within the category in 2015 and 2016 (source: Euromonitor).  According to the survey we had lately commissioned:

• Dairy alternatives are seen as a supplement to the existing dairy-based products enabling more choice and dietary options
• The modern consumer values variation and more than half of the consumers asked have purchased a dairy alternative food or beverage
• among those, 77% want to see more options in the grocery store, indicating that dairy alternative products have a lot of room for growth

While health is a key consumer purchase driver, the dairy alternatives products still has to taste good. Chr. Hansen is renowned for its ability to develop cultures that can bring out the best in food and ensure the taste that is required by selective consumers.

Now we are launching a product range that is well-suited to tap into the opportunities this new market trend is offering. Two new YoFlex® (yogurt) cultures and two new Nu-trish® (probiotic) cultures. Two delicious dairy alternatives concepts have been developed to present the new culture portfolio to customers: SoyFresh, which leverages on all the good qualities from yogurt, without stabilizers, and CoCoFresh, a trendy indulgence product based on coconut milk with a high fat content.

North American Dairy Alternative Market Insights (August 2017)

This market study provides the latest consumer research on usage and attitudes toward dairy alternative yogurt-like products.

Key insights from the report:

• Nutrition and health are universal purchase motivators for dairy alternative products
• Labeling preferences differ by generation, but “probiotic” ranks highest across consumer bases
• Younger generations lead the trend toward dairy alternative products, but dairy alternative yogurt-like products have wide appeal across generations.

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Публикацяита New milk-free cultures for plant based products се появи първоначално на Zakvaski.bg.

IDEAL SOLUTION TO IMPROVE COLOR FORMATION, COLOR STABILITY AND THE TASTE

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.

Still a lot of traditional recipes are based on pre-salting method. Now – thanks to bioprotective cultures – we can make this technology safer. Adding SafePro^®B-LC-78 on the top of the product allows us to dominate the background microflora during resting (salting) time. That allows us to reduce significantly random effects of unknown bacteria.

As a result we obtain better color formation and improved color stability. It is worth mentioning that one of the bacteria strain used in that culture – Staphylococci – improves utilization of nitrate and nitrite and in that way reduces peroxides due to catalase production.  In that way we get more intensive meat flavor.

There are a few good reasons to reconsider using that method in some of your meat applications.  This solution can be used for all kinds of emulsified and cooked products.

The main benefits are:

• more flexibility in buffering fresh meat
• less variations from batch to batch due to better control of the background flora
• improved yield with all natural solution and cost reduction
• potential shelf-life extension, reduction of oxidation while shelf life
• improving color formation and color stability
• food safety – reduction of Listeria monocytogenes risk
• reduction or excluding ”E” numbers
• taste improvement

Публикацяита Pre-salting in meat се появи първоначално на Zakvaski.bg.

Skyr high protein dairy delight from Iceland rocks. Try it!

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.

„Skyr is Iceland’s national dish, which has been a natural part of the daily diet since the Vikings and it is also mentioned in the Icelandic sagas. Today Skyr fits well with modern lifestyle and the health-conscious consumer who demands high protein content, low carbohydrate yet filling food that tastes good and has a nice, smooth texture,” explains Karsten Tjener, Marketing Director, Fresh Dairy.
 
 At the forefront of this new trend Chr. Hansen has played an important role developing cultures tailored for this application.

A culture for every concept

“We like to develop concepts to present the culture in various types of product, adapted to specific consumer segments or meals,” elaborates Tjener. “Examples could be „low fat make-over“ for calorie-conscious women or „healthy indulgence“ for families who want a delicious yet healthier dessert option.“

[1] Mintel, 2015

Публикацяита Skyr for life се появи първоначално на Zakvaski.bg.

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.

Публикацяита Chr. Hansen expands strain library for next generation probiotics се появи първоначално на Zakvaski.bg.

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.

Meat consumption going up is hardly a surprise; as the global population continues to expand, numerous analysts have predicted meat consumption will rise as it keeps pace with a more populous Planet Earth. However, beef and veal consumption, specifically, has declined in most of the parts of the developed, post-industrial world.

Beef and veal consumption by volume fell by 3% in the US last year, when compared to figures from 2014 Euromonitor data highlights. In 2014, the US consumed 8,003.40 tonnes (t) of beef and veal, this number fell to 7,753.80t last year.

Consumption of beef and veal receded on 2014 levels in Australasia, Europe and South America, but experienced growth in the Middle East, Africa and the Asia-Pacific regions.

Red meat health fears

“On a global level, overall meat consumption grew by 2% in volume in 2015,” said Anastasia Alieva, head of fresh food research at Euromonitor International. “Demand for meat has been driven by emerging markets, where increased prosperity and rising populations resulted in a growing consumption of relatively expensive meat. The MEA [Middle East and Africa] and Asia-Pacific performed most dynamically recording growth of 4% and 3% respectively and were the only two regions where beef and veal recorded growth.”

One of the reason beef and veal consumption had declined across Europe could be linked to consumer fears over the negative health effects associated with red meat consumption.

At the same time, in Western Europe, meat in general and beef and veal in particular continued to decline by 0.3% and 1% respectively amidst mounting health concerns linking red meat to cardiovascular disorders and colon cancer.

Source: globalmeatnews.com

Публикацяита Food trends: meat consumption up, beef declines се появи първоначално на Zakvaski.bg.

Публикацяита Yogurt starter cultures се появи първоначално на Zakvaski.bg.

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:

1. Convenience and cost reduction – no need to prepare bulk starter in the plant. The culture can be used directly from the freezer – so production planning is much more flexible.
2. Security – lack of bulk starter means less risk of phage infection, which could lead to a delay in fermentation, low quality and / or scrapped products.
3. Consistent action – while in bulk starter can occur undesirable and uncontrollable change in the ratio between strains, in DVS starter cultures the ratio is controlled and constant.
4. Flexibility – DVS cultures can be used in specific combinations in order to produce a variety of fermented milk products.
5. New and interesting cultures – DVS allows to create cultures with specific ratios between the strains, which is reflected in a broad portfolio of DVS cultures.

Ayran starter cultures are available in both forms: frozen pellets and lyophilized (freeze-dried) granules.

For more information about the products from this category, please contact the representative of Chr. Hansen in Bulgaria:

eng. Ivaylo Tonev, dkivt@chr-hansen.com  

eng. Dejan Ristov, dkdri@chr-hansen.com    

or us:

office@admix.bg, tel.: +359 2 938 51 05   

Публикацяита Starter cultures for ayran се появи първоначално на Zakvaski.bg.

There is a huge variety of fermented milk products all over the world that are produced by mesophilic fermentation. They vary in taste and texture due to the levels of milk density, starter cultures used and the applied process.

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.

When compared to the bulk starter, the use of DVS cultures has some main advantages:

1. Convenience and cost reduction – no need to prepare bulk starter in the plant. The culture can be used directly from the freezer – so production planning is much more flexible.
2. Security – lack of bulk starter means less risk of phage infection, which could lead to a delay in fermentation, low quality and / or scrapped products.
3. Consistent action – while in bulk starter can occur undesirable and uncontrollable change in the ratio between strains, in DVS starter cultures the ratio is controlled and constant.
4. Flexibility – DVS cultures can be used in specific combinations in order to produce a variety of fermented milk products.
5. New and interesting cultures – DVS allows to create cultures with specific ratios between the strains, which is reflected in a broad portfolio of DVS cultures.

The range of mesophilic cultures provides different flavor and viscosity profiles making it possible to produce fermented products with desired taste and texture. 

For more information about the products from this category, please contact the representatice of Chr. Hansen in Bulgaria:

eng. Ivaylo Tonev, dkivt@chr-hansen.com  

eng. Dejan Ristov, dkdri@chr-hansen.com    

or us:

office@admix.bg, tel.: +359 2 938 51 05   

Публикацяита Starter cultures for butter and sour cream се появи първоначално на Zakvaski.bg.

Kashkaval is a type of cheese that belongs to the Pasta Filata cheese group. These are the cheeses that refer to the stretched-curd cheeses, made famous in Italy. Such cheeses are made using a special technique whereby the curd is given a hot water bath, then kneaded and stretched to the desired pliable consistency.

Typical cheeses in this category include:

• Kashkaval
• Mozzarella
• Pizza Cheese
• Provolone
• Scamorza
• Caciocavallo
• Halloumy

The starter cultures from Chr. Hansen kashkaval that we offer are cultures, intended for direct inoculation (DVS®). DVS^® is a main ingredient with great influence on benefits and little influence on costs.

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.

The main advantages of using DVS® cultures for kashkaval production are:

– Yield Optimization with DVS®

– Risk minimization and phage protection

– Process convenience and low cost in use – DVS® has a low cost in use in comparison with bulk starter.

– Keep known flavor and texture profile

– Cheese technology and application support as well as quick access to specialists with a high level of knowledge, focusing on customer support.

Starter cultures for kashkaval are sold for direct inoculation into processed milk – frozen as pellets or freeze-dried granules.

For more information about the products from this category, you can contact the representatives of Chr. Hansen in Bulgaria:

eng. Ivaylo Tonev, dkivt@chr-hansen.com  

eng. Dejan Ristov, dkdri@chr-hansen.com    

or us:

office@admix.bg, tel.: +359 2 938 51 05   

Публикацяита Starter cultures for kashkaval се появи първоначално на Zakvaski.bg.