As consumers around the world explore new ways to reduce their carbon footprint, improving the bioprotective effects from fermentation is emerging as a valuable tool for helping to meet their needs, enable food waste reduction
Chr. Hansen reaches scientific breakthrough in dairy bioprotection. For the first time, the main mechanism of lactic acid bacteria with bioprotective effect against yeasts and molds in dairy products has been revealed: It’s all about competition for a specific nutrient (manganese).
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.