This is what we doClick on the image below for a cartoon presentation of what we do at Chr. Hansen.  |
Working PartnershipWe engage in more than 1,000 development projects with customers each year at Chr. Hansen’s industry technology centers around the globe.  |
Can-do specialistsChr. Hansen is about combining a deep understanding of our customers needs with advanced scientific insight. That is why working for Chr. Hansen is all about sharing and developing your knowledge and passion about what we  |
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Chrisin from Chr. Hansen is a standardized powder preparation of nisin, which is known to be effective in preventing growth of a majority of the Gram-positive organisms that exist in food products. It is used in various cheese and meat products, depending on local legislation.
One of the most important properties of nisin is it's activity against heat resistant spores, including Clostridium botulinum, and other extremely heat resistant spores of Bacillus and Clostridia. Many of these bacteria are involved in food spoilage and foodborne diseases.
Today the use of nisin in foods is allowed in more than 50 countries, including the EU where nisin has the additive number E234. It is regulated as a preservative with restricted use in a number of dairy products, such as ripened cheese, processed cheese and clotted cream, together with tapioca and semolina puddings.
