Read latest news from our world of fresh dairy.
Want to embark on a new adventure in plant based products?
Bring the mild, fresh taste and smooth texture from yogurt into plant based alternatives. Chr. Hansen’s new milk-free cultures do the trick!
To further strengthen its probiotics offering Chr. Hansen acquires LGG®, the world’s best documented probiotic strain, from Valio OY
Natural solutions that advance human health are in high demand and the expected growth for microbial solutions in this industry is 7-9%. Chr. Hansen is the world’s leading supplier of probiotics to dietary supplements, infant formula and dairy, and through the acquisition of the LGG® business, the company is now further strengthening its microbial platform across all three categories.
Determine lactose concentrations accurately in minutes
Chr. Hansen launches LactoSens® – a top reliable and fast test kit to determine the residual lactose level in low lactose and lactose-free dairy products
New solution unlocks the potential for lactose-free and reduced sugar yogurt
Chr. Hansen launches NOLA® Fit: A unique new lactase enzyme which opens the door to lactose-free or sugar reduced yogurts - without compromising on taste
FeelGood Kefir “highly commended” at Beverage Innovation award show
Reinvent an ancient dairy product with intrinsic health benefits and get a head start in a new global trend. Our new eXact® Kefir12 culture was awarded in the Best Beverage Ingredient category at the 2015 World Beverage Innovation Awards.
The launch of Chr. Hansen YoFlex® Acidifix™ culture opens for new cost-saving yogurt technology
“I believe that this is the future way of making yogurt”, Karsten Tjener, Marketing Director Fresh Dairy, Chr. Hansen Chr. Hansen now launches YoFlex® Acidifix™, a culture that due to its exceptional pH stability can revolutionize the way yoghurt is produced and significantly reduce cost.
New generation of cultures boosts flavor in fresh dairy
Chr. Hansen launches “eXact® NG Flavor+, a culture that gives a creamy and rich dairy flavor with increasing diacetyl production during shelf life – without gas production.