Speaking to FoodIngredientsFirst from the showfloor of the trade show is Marianne Gregersen, commercial development manager of dairy bioprotection at Chr. Hansen.
Highlighting the potential of FreshQ to help fight food waste, she remarks: “This fermentation-enabled bioprotection benefits dairy producers who have so far not been able to work this technology due to broken cold chains in their regions.”
Enhanced sensory appeal
This next-generation FreshQ culture enables the dairy industry to level up by offering producers benefits that include improved sensory fit compared to other food cultures with bioprotective effects.
The cultures also offer a lower post-acidification impact at accelerated temperatures during distribution, or in circumstances involving long holding times or slow cooling.
“We have found out that the main mechanism of FreshQ is that it takes up the manganese, which is an essential nutrient in milk that is available in small amounts,” details Gregersen.
“Our Chr. Hansen cultures take up the manganese, so that it’s not available for yeast and mold to live from. That is why it is a completely natural way to improve the quality and shelf life of fermented milk and cheese products.”
Gregersen notes that it has been a significant challenge to find a good culture that doesn’t have a big drop in the pH level. “But now, all kinds of yogurt and cheeses can taste great, even beyond the best before dates.”
Global rollout
Chr. Hansen has rolled out its FreshQ...
Read Full Story: https://www.foodingredientsfirst.com/news/chr-hansens-fermentation-enabled-bioprotective-freshq-solution-scores-innovation-award.html
Your content is great. However, if any of the content contained herein violates any rights of yours, including those of copyright, please contact us immediately by e-mail at media[@]kissrpr.com.
