The Danish ingredients supplier is celebrating a ‘solid’ financial performance for 2021/22, despite a ‘volatile’ macroeconomic and geopolitical climate. We ask CFO Lise Mortensen how the Ukraine-Russia conflict is impacting business.
In Africa, naturally fermented camel milk sold by farmers at local markets often contain disease-causing microorganisms. Now, researchers have isolated ‘new’ strains of lactic acid bacteria they say can make the milk safer.
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.
Sweety Y-1 – a patented new culture from Chr. Hansen with “superior pH stability” – enables dairy manufacturers to make yogurts and other fermented dairy products with less added sugar, claims the company.
Chr. Hansen’s latest enzyme for cheesemakers, the CHY-MAX Supreme, is ‘a game changer’ in the production of cheddar, continental and mozzarella cheeses, the Danish bioscience company told FoodNavigator when we caught up last month.
We talked to Chr Hansen CEO about selling dairy cultures to the biggest cheese makers in the US, how to double profitability in colours by 'ditching complexities' and why he is sceptical of (but still investing in) plant-based ingredients.
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
Danish ingredients firm Chr Hansen claims it has produced carmine through fermentation, meaning a cheaper, vegetarian, halal and kosher version of the natural red colouring could be just a few years from commercial use.
Natural colors expert Chr. Hansen has been exploring whether it is commercially viable to produce carmine - a natural red food color currently made from crushed cochineal insects - via a controlled fermentation process.
Ingredient supplier Chr. Hansen says it has stepped up efforts to support food and drink manufacturers in making the switch to the 'next generation' of natural colours by expanding its range of colouring foodstuffs.
Danish probiotics leader Chr Hansen, which ditched a €4m immunity trial for some of its probiotic strains last year, is participating in a new trial to determine if probiotics can reduce the number of infections in small children.
Danish ingredients giant, Chr Hansen, is taking fire at Poland’s lucrative local cheese sector with a new, revived cultures line it says targets production requirements of the nation’s favoured cheese.
Frutarom is to acquire the majority of Chr Hansen’s ingredients blends business for meats and sausages for €25m, boosting its activities in the Italian market where it has hitherto had ‘slight’ presence.
Chr Hansen has raised its outlook for 2010/11 after another fine set of results in Q2, with particularly strong performance from its colours and blends division – though it continues to keep close watch on carmine prices.
Chr Hansen is rolling out a new range of freeze-dried cultures for use in Continental cheeses, such as Prato, in South America, in a bid to build product quality and encourage higher consumption of cheese in the region.
The corks were flying for National Starch, Chr Hansen, Culinar and Fuji Oil Europe on Tuesday night. But after the hangovers have eased, they can look forward to longer term benefits of winning awards at this year’s FiE.
Chr Hansen has developed a new natural white colour from calcium carbonate, which it claims is the first non-chemical alternative to titanium dioxide available to coated confectionery and chewing gum manufacturers.