Milestones
Throughout our 130 year long history, a number of Chr. Hansen’s innovations have contributed to major food and health improvements.
Standardized rennet, the first commercial enzyme product in the world, revolutionizes cheese production and makes wholesome cheese available to millions of people.
Industrially produced dairy cultures can be used in pasteurized milk, which lowers the risk of spreading diseases.
Freeze-dried cultures give consumers all over the world more variants of cheese and yoghurt.
A full range of natural colors and flavors makes it possible for consumers to follow the health trend focusing on natural ingredients in a large range of food products.
Chymosin produced by fermentation assures superior purity and high quality cheese at stable prices.
Standardized bacterial cultures give consumers uniform, high quality and optimal food safety in meat products.
New probiotic dairy cultures with clinically documented health effects give consumers a new way of keeping their digestion and intestinal system in balance.
Probiotic cultures with documented effects are used in dietary supplements and pharmaceutical products.
The probiotic feed additive BioPlus 2B® provides the agricultural sector with an EU-approved natural alternative to antibiotic growth promoters.