Modern health conscious consumers are looking for real food with less artificial ingredients, and they are not willing to compromise on taste and shelf life. This is exactly what makes fermentation based bioprotection unique – our culture solutions solve this dilemma by offering customers a competitive edge in a competitive market space. They enable our customers to deliver a high consistence and make sure that when a product reaches the consumer, it will be just the way it was intended to be – naturally.
The Bioprotection lighthouse belongs in the Food Cultures & Enzymes business. Put simply, our food cultures enable manufacturers to utilize fermentation to improve the quality and safety of their food without compromising on the consumer demand for less artificial ingredients. Fermentation is the natural solution that helps inhibit spoilage and protect against contamination in food – keeping it safe and fresh for longer.
"Fermentation is an ancient way of preserving food. Bioprotection is the modern day equivalent."
Since bioprotection was made a lighthouse in 2013, a passionate cross functional team including R&D, sales and commercial development has successfully grown revenue from almost nothing to an increasingly significant part of the Food Cultures & Enzymes business.
Next to the great products that have been launched over the years for yogurt, salad, salmon and meat applications, we have also celebrated a significant scientific breakthrough when discovering and proving the exact ability of the good bacteria in our FRESHQ® cultures to absorb a nutrient in milk that yeast and mold need to grow (2019). This is an important milestone that not only strengthens our scientific leadership and competitive edge but also enables us to create future generations of FRESHQ® cultures, supporting our customers with even better products.
Supporting the fight against food waste
Food waste accounts for 8% of global greenhouse gas emissions. Combating food waste poses a huge potential in the fight against climate change. Bioprotection can be a sustainable key driver in the fight against food waste, which has become an increasingly important topic for consumers and regulators worldwide.
While the UN estimates that 1/3 of food is wasted, we are living in a world of a rapidly growing population and scarce resources. Good bacteria can be part of the solution to reduce the amount of food that goes to waste. We like to refer to it as nature’s own way to help food stay fresh for longer; bioprotection through fermentation can help extend the shelf life of yogurt – rendering consumers more time to finish the yogurt in due course, without compromising on the demand for real food without artificial ingredients. As a global leader in the dairy industry, it is our responsibility to push for a more sustainable future. That is why we have set an ambitious target to reduce yogurt waste in EU by 2million tons in 2025.
At Chr. Hansen, we believe that sustainability and business opportunities go hand in hand. The long-term market opportunity for bioprotection is estimated to be around EUR 1 billion with an addressable market of EUR 200 million in 2025.