Viva Magenta! Oterra brings alive the new Pantone® Color of the Year in its latest offering for natural colors for food and beverages!
CP Kelco и Chr. Hansen са горди да предложат на клиентите си сътрудничество, съчетаващо техните водещи опит и решения, за да изведат алтернативите на кисело мляко на растителна основа („вегурти“), които нямат необходимост от хладилно съхранение, на следващото ниво.
Времената на предизвикателства предоставят възможности за производителите да оптимизират процесите с цел повишена ефективност и устойчивост.
С естествените решения на Chr. Hansen, вие можете да създавате същите крайни продукти, които вашите клиенти обичат, докато се наслаждавате на нови спестявания от оптимизиране на производството и максимизиране на ефективността.
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.
Probiotic juice are now made possible with Chr. Hansen’s LGG® and L. CASEI 431® strains. They are both backed by scientific evidence demonstrating their ability to support immune health. Learn more for this opportunity here.
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.
Healthy living – Chr. Hansen culture range are ideal for your brand to build on. Yogurt comes from milk and the health benefits of yogurt are so impressive that many health-conscious people make it a daily habit. Probiotic, high in protein or lactose free – discover how you can create healthy products.
Chr. Hansen’s solutions for winemakers. 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. Keep wine great with VINIFLORA® bacteria, yeasts range and nutrients for them!
Chr. Hansen provides a diverse selection of enzymes to be applied in cheese as well as in other milk products such as yogurt. These unique dairy enzyme solutions offer different benefits, such as desired flavor characteristics, texture improvements and increased yield, as well as solutions for lactose-free and low-lactose dairy products.
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
VINIFLORA® OCTAVE for fresh and fruity white and rosé wine.
Proven its value in the northern hemisphere, VINIFLORA® OCTAVE gives winemakers a solution to counterbalance a warming world and produce fresh and lively taste experiences.
Ambient yogurt is a fermented dairy product that could be stored at room temperature. It is a healthy, convenient alternative to regular yogurt and growing trend right now. Read more about it here.
ColorFruit® Red. With natural vibrant reds now achievable in beverage, confectionery, ice cream, edible ice, and bakery products, food manufacturers can make the switch to natural without sacrificing intensity.
SelectionTM- Chr. Hansen’s new product range aims to raise the bar for dairy craftsmanship among small-batch, artisanal producers
Chr. Hansen Holding A/S and EQT today announced the completion of the transaction announced on September 26, 2020, whereby EQT and Chr. Hansen Holding A/S entered into an agreement with the purpose of EQT to acquire the Natural Colors division from Chr. Hansen Holding A/S.
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).
CHY-MAX® SUPREME is the latest addition to the CHY-MAX® portfolio. Focused on rising the industry standard for coagulant performance, Chr. Hansen makes a small but crucial change to the CHY-MAX® enzyme. This leads to a big difference across cheese production and functionality.
On January 21st 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.
Safe solutions from Chr. Hansen for fermented meats – Salami and pepperoni. Raw, fermented sausages, such as Italian salami, Spanish chorizo, German salami, French saucisson sec, and so many more, which come out of the ancient technology of salting, curing, fermenting and drying to create a shelf-stable meat product.
Chr. Hansen is ranked the most sustainable company in the world, topping the 2019 global index. Read more about the power of the good bacteria.
Най-новите решения на Chr. Hansen за закваски за кисело мляко са вече на пазара в удобна криофилно-сушена форма и обновена версия, за да посрещнат както глобалните здравословни тенденции, така и местните вкусови изисквания.
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.
Thanks to its long experience and committed experts in the field of starter cultures, Chr. Hansen can offer a wide range of starter cultures for different types of cheese, ripening cultures, bioprotective starter cultures and of course cheese rennet and other specialized enzyme solutions for cheese production.
Starter cultures for skyr, kefir and other fermented dairy products. Chr. Hansen offers a wide range of cultures for dairy production.
Thanks to the use of direct starter cultures you can get cheese with different characteristics such as: milder, pronounced or spicy flavor, a hard or thicker consistency, easier shredding, less crushing or salt reduction. The cheese cultures are also suitable for application in any type of white brined cheese – cow, goat, sheep, buffalo, mixture, with or without vegetable fat.
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.