Cultures and enzymes hold natural potential to cut fat, sugar and salt, says Chr. Hansen

By Caroline SCOTT-THOMAS contact

- Last updated on GMT

Using cultures and enzymes taps into consumer demand for natural foods, while providing ways to reduce salt, fat and sugar in dairy products, according to Chr. Hansen.

The company showcased its salt, fat and sugar reduction technologies in dairy products at FIE in Frankfurt, using cultures and enzymes.

“Dairy is an inherently healthy product category,”​ said global marketing manager of probiotics at Chr. Hansen, Sarita Bairoliya. But she added that it could still be challenging for food companies to reduce salt, fat and sugar in dairy products in a natural way.

The company’s marketing manager for dairy enzymes, Timothy Wallace, added that rather than looking at cultures or enzymes separately, food manufacturers should look at them as a complete package to tackle taste and textural issues.

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