The most frequently asked questions about this favorite fresh dairy product and learn the answers. Learn more about the reasons behind the yogurt’s longer shelf life and quality nowadays.
Humanization of pets creating demand for natural colors in pet food. As parents strive to promote the well-being of their children, pet parents also wish to provide the best care and balanced, high-quality nutrition for their pets.
Natural, pet-safe food colors Oterra offers naturally sourced, food-grade coloring ingredients that can help to subtly differentiate your product, creating a premium appearance that complements your product’s flavor and mirrors the same rich color palette
CapColors® formulation improves the functionality and stability of the natural color pigments and helps retain their brightness and intensity in your food or beverage.
FruitMax® range is made from a wide variety of fruit, vegetable, and plant concentrates.
The specially isolated and selected strain used in NEER™ converts monosaccharides into specific and desirable flavor compounds helping you produce a tasty beer without the alcohol.
MilkSafe™ antibiotic test kits – Chr. Hansen’s range of high-quality tests and equipment detects most common antibiotic residues in milk.
Easy to use test that allows traceability and faster product release. LACTOSENS® R works with milk, yogurt, mozzarella, fresh cheese, cream, cottage cheese. The new LACTOSENS® R allows testing to be done with flavors such as coffee and chocolate.
Ферментиралите храни и напитки съществуват от хиляди години и те се радват на нов интерес от страна на потребителите, които търсят здравословен начин на живот и натурални продукти. Всички ние разпознаваме кимчи, кисело зеле и вино като ферментирали продукти; има обаче по-малко очевидни примери като кафе и какаови зърна, мисо или оцет.
Bactoferm® Vege-Start 60 – fermented vegetables Elevate the experience of enjoying traditionally fermented vegetables by gaining full control of fermentation with Bactoferm® Vege-Start 60. The culture converts the sugar present in the brine primarily into
