Danish enzyme and cultures suppliers Novozymes and Chr. Hansen plan to merge their businesses in a move they say will create a ‘leading global biosolutions partner’.
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.
Chr. Hansen and Nestlé have settled a legal dispute involving alleged infringements on Human Milk Oligosaccharide (HMO) patents arising from October 2020’s acquisition of Jennewein Biotechnologie.
Chr. Hansen has developed what it describes as ‘game changing’ food cultures that utilise ‘traditional fermentation principles’ to improve quality, extend shelf life and reduce food waste.
Chr. Hansen Natural Colors has announced its first major transaction since becoming a standalone company in the hope of further bolstering its position as leader in natural colours.
As the demand for natural colors continues to grow globally, Chr. Hansen Natural Colors has expanded and renovated its R&D facilities in Montpellier, France.
After a ‘defining’ financial year, in which Chr. Hansen acquired three businesses and divested one, CEO Mauricio Graber outlines the drivers behind its ‘cautious’ 2020/21 outlook.
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.
Chr. Hansen has divulged its own sustainable practices, covering water reduction, renewable energy, and use of plastics, having secured first place in Corporate Knights’ 2019 ranking.
Ingredients group Chr. Hansen is extending its patented encapsulation technology to increase the stability of beta-carotene colour pigments for use in beverage products.
Chr Hansen has launched 10 'second generation' cultures that can replace artificial preservatives from yoghurt and cheese and extend shelf life - without adding anything to the ingredient list.
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.
Probiotic and natural colours player Chr Hansen reported a 10% growth in organic revenue in the first nine months, leading the company to slightly raise full year expectations.
Chr Hansen has reported ‘very satisfactory’ overall growth of 10%, as stronger performances in cultures, enzymes, and nutrition balance out below per performance in natural colours.
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.
Chr. Hansen and Kenyan firm Oleleshwa Enterprises have developed a number of camel cheese recipes for owners of the animal, including one for a soft, ripened cheese they call ‘Camelbert’.
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.
Danish ingredients giant Chr Hansen has today rebranded itself ‘Nature’s Number 1’ as it announced a 6-platform strategic overhaul of its colours, enzymes and cultures businesses.
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.
Chr Hansen has an organic food colour project at development stage in the US although the Danish supplier said the market is unlikely to become significant in the near term.
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 is launching a new yeast for making fruitier wines that can be added directly as a frozen product rather than having to be rehydrated first.
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 exploring ways of stabilising the supply of cochineal, the raw material used to make natural red colour carmine, as demand for the South American insect is outstripping supply.
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.
Recently floated Chr Hansen has reported 11 percent growth in revenue for the first three quarters of 2009/10, with increased across all three of its business divisions.
Chr Hansen is making its initial public offering on the NASDAQ OMX Copenhagen today; with shares priced at DKK90, net proceeds of DKK3152m are anticipated.
Chr Hansen has confirmed its intention to launch an initial public offering to facilitate future growth, and expects to raise around €450m in primary proceeds.
The private equity owner of Chr Hansen, PAI Partners, is evaluating the possibility of publically listing the company, the Danish ingredients company has confirmed.
Chr Hansen is now offering a range of its meat cultures with Halal certification, in an effort to help manufacturers meet the food needs of Europe’s 30 million Muslims.
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’s refocus on bioscience over the last four years, and a pipeline of new products, has yielded yet another year of growth in both sales and profits that defies the economic downturn.
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.
Chr Hansen is claiming to be first amongst yeast suppliers in commercialising the pure wild yeast strain Torulaspora delbrueckii to add complexity to wines.
