An increasing demand for low-fat yoghurt and reduced-salt cheese will lift its sales this year, according to Chr. Hansen, as the firm reports a 10% rise in revenue its Q3 results.
Ingredients giant Chr. Hansen has an unchanged outlook for full year, after a strong second quarter eased the woes created by the firm losing its biggest colours customer in Q4 last year.
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.
Chr. Hansen has teamed up with Kenyan firm Oleleshwa Enterprises Ltd to increase its knowledge of camel cheese production - knowledge it intends to pass on to camel owners in Africa and the Middle East for free.
Chr. Hansen has developed a new Swiss cheese culture which makes it possible to reduce ripening time, cuts costs, and produce products with a milder, less pungent flavour.
Chr. Hansen claims its new Fresco 3000 culture series will increase customer’s cheese yield, reduce production costs and provide greater protection against bacteriophage attacks during fermentation, as the company targets growing consumption in Eastern...
Chr. Hansen’s full-year results are in line with expectations, says an analyst, but positives noted were the suppliers’ expectations for its EBIT margin growth and the better performance for its probiotics division in Q4.
Danish food ingredients specialist Chr. Hansen is poised to launch a new range of cheese cultures that it claims will radically extend the shelf-life taste profile of products such as feta.
Chr. Hansen has launched new cultures specifically to improve the texture and mouthfeel of drinking yoghurts so manufacturers do not have to turn to thickeners.
A new alliance, the first of its kind in Denmark, aims to focus on
new technologies to lead to faster and more targeted production and
marketing of new products for the dairy industry. Danish enzyme
company Novozymes will join up...
