Notícias sobre culturas e enzimas alimentares

Leia as notícias recentes do nosso universo dos laticínios frescos, queijos, carne, peixes, kits de teste, vinho e bioproteção.

Artigo | 29 de maio de 2019

Novo kit de teste aprimorado para determinar concentrações de lactose nos segmentos de laticínios

A Chr. Hansen apresenta LACTOSENS®R: A segunda geração do kit de teste biossensor de lactose, que garante documentação rápida e sólida de alegações relativas à baixa lactose ou à ausência de lactose em cada lote

Groundbreaking ‘sweet’ culture reduces added sugar in fermented dairy products
Press Release

Groundbreaking ‘sweet’ culture reduces added sugar in fermented dairy products

Chr. Hansen launches Sweety® Y-1: The first culture in the world allowing dairy manufacturers to create naturally sweeter products while reducing added sugar
World’s best documented probiotic now available for fermented plant bases
Comunicado de imprensa

Agora, o probiótico mais bem documentado do mundo está disponível para bases vegetais fermentadas

A Chr. Hansen lança nu-trish® LGG® DA para aumentar ainda mais o atrativo saudável de bases vegetais fermentadas
Chr. Hansen acquires dairy ingredient supplier Hundsbichler
Comunicado de imprensa

A Chr. Hansen adquire o fornecedor de ingredientes lácteos, Hundsbichler

Com a aquisição dos ativos do fornecedor de ingredientes austríaco, Österreichische Laberzeugung Hundsbichler GmbH, a Chr. Hansen expandirá ainda mais sua produção de enzimas e a presença nos segmentos tradicionais de queijos especiais.
New starter culture secures mild and creamy soft cheeses
Press Release

New starter culture secures mild and creamy soft cheeses

New starter culture secures mild and creamy soft cheesesChr. Hansen’s latest launch helps cheesemakers to produce soft cheese that maintains the desired taste and texture.

New starter culture designed for Mediterranean-style white cheese
Comunicado de imprensa

Nova cultura inicializadora concebida para o queijo branco, estilo mediterrâneo

A Chr. Hansen garante sabor intenso, maior flexibilidade e qualidade consistente para os produtores de queijo
Artigo | 25 de janeiro de 2019

Iogurte em temperatura ambiente – uma categoria com potencial não explorado

O iogurte em temperatura ambiente soluciona a demanda por validade maior, bem como a distribuição em más condições da cadeia do frio
Artigo | 10 de janeiro de 2019

Opções saborosas e saudáveis são as principais preocupações do cenário gastronômico de Londres

O que é que carvão ativado, água de kefir e iogurte de coco têm em comum? Atualmente os três são tendência entre os amantes de comida londrinos.

Artigo | November 13, 2018

Fermentação. Redefinida. Agora a cerveja sem álcool ou com baixo teor alcoólico pode ser produzida de uma vez com sabor intacto.

A levedura exclusiva da Chr. Hansen, NEER®, parte da linha de soluções para bebidas SmartBev™ permite que os fabricantes produzam cervejas que atendem às demandas dos consumidores por baixo teor alcoólico sem comprometer o sabor
Artigo | 23 de março de 2018

Inovando para ajudar os consumidores a reduzirem o desperdício de queijo

Nossa gama de culturas naturais ajudam os produtores – e os consumidores – de queijo a resolver o dilema do desperdício de alimentos.
Artigo | 21 de março de 2018

O kit de teste LACTOSENS® obtém certificação internacional

O kit de teste LACTOSENS® está mudando o modo como a indústria alimentícia garante que produtos lácteos sem lactose realmente estejam isentos de lactose.

Artigo | Feb 7. 2018

Paz de espírito – da fazenda à geladeira

Agora a parceria da Chr. Hansen com a Neogen leva a Plataforma de análise integrada Raptor a produtores de laticínios em todo o mundo.

Rheolution
Comunicado de imprensa

A Chr. Hansen firma uma parceria com a Rheolution Inc.

Sofisticada nova tecnologia de análise ajuda os fabricantes de queijo a aumentarem o valor total do leite processado – a Chr. Hansen obtém sua distribuição global
Probiotic dairy products for children: An untapped market with global appeal
Comunicado de imprensa

Produtos lácteos probióticos infantis: Um mercado inexplorado com apelo global

A Chr. Hansen lança a solução de culturas para iogurte para beber infantil, com a cepa probiótica L. rhamnosus, LGG®

Better bioprotection for more dairy products in more regions
Comunicado de imprensa

Melhor bioproteção para mais produtos lácteos em mais regiões

Com FreshQ® de segunda geração, da Chr. Hansen, mais produtos lácteos podem manter seu frescor natural e contribuir para a redução do desperdício de alimentos

​Want to embark on a new adventure in plant based products?
Press Release

​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!
Say goodbye to bitterness in your soft cheeses
Press Release

Say goodbye to bitterness in your soft cheeses

Chr. Hansen launches a new coagulant CHY-MAX® Special: a true game changer for soft cheese manufacturers and the food service sector. CHY-MAX® Special eliminates undesired bitter notes developing throughout shelf life.
Determine lactose concentrations accurately in minutes
Press Release

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
Press Release

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.
Chr. Hansen receives innovation award from US wine industry
Press Release

Chr. Hansen receives innovation award from US wine industry

We are proud to announce the reception of an Innovation + Quality Award for our Viniflora® CONCERTO™, a specialty yeast to kick-start the alcoholic fermentation.
Chr. Hansen scientist spearheads development of new international standard for counting bacteria
Press Release

Chr. Hansen scientist spearheads development of new international standard for counting bacteria

Chr. Hansen is a leading player in the standardization community within the framework of the International Dairy Federation and ISO (International Organization for Standardization).
From light to delightful: New ripening culture to change the game in reduced-fat cheese
Press Release

From light to delightful: New ripening culture to change the game in reduced-fat cheese

​Chr. Hansen launches Delight™, a 3-in-1 solution to eliminate bitterness, restore flavor balance and give a smooth texture in cheeses with reduced calories.
​FeelGood Kefir “highly commended” at Beverage Innovation award show
Press Release

​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.
New cottage cheese culture helps manufacturers tap into high protein trend
Press Release

New cottage cheese culture helps manufacturers tap into high protein trend

Protein consumption is on the rise all over the world. Cottage cheese, a low fat product with protein levels up to 20%, is often considered the original low fat, high protein product and with the launch of the DVS® FRESCO® 1000NG culture, manufacturers are in a better position than ever to take advantage of the protein boom.

Viniflora® NoVA™ meets customer demand for cleaner and better wines with less sulfites
Press Release

Viniflora® NoVA™ meets customer demand for cleaner and better wines with less sulfites

Food and beverage companies all over the world are tuning into the increased consumer demand for products with less chemical additives and the wine industry is no exception. Two years of large scale trials demonstrate that Chr. Hansen’s Lactobacillus plantarum Viniflora® NoVA™ can be used to reduce sulfur dioxide (SO2) and thereby simplify the production of non-sulfited red wines.
Chr. Hansen to acquire DIAL culture production and strain collection
Press Release

Chr. Hansen to acquire DIAL culture production and strain collection

​Joint press release from Dairy Innovation Australia Ltd (DIAL) and Chr. Hansen A/S:

The Board of Dairy Innovation Australia Ltd (DIAL) is pleased to announce that they have entered into a contract to finalize the sale of the DIAL culture production unit and strain collection to Chr. Hansen Holding A/S (Denmark) and Chr. Hansen Pty Ltd (Australia), a wholly owned subsidiary.

The launch of Chr. Hansen YoFlex® Acidifix™ culture opens for new cost-saving yogurt technology
Press Release

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.
Tailor-made culture delivers unique characteristics of classic Greek Feta
Press Release

Tailor-made culture delivers unique characteristics of classic Greek Feta

With the launch of Chr. Hansen’s DVS®WhiteClassic culture, producers of both classic Feta and non-PDO Feta can access the classic flavour and texture that consumers are looking for.

New generation of cultures boosts flavor in fresh dairy
Press Release

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.
Creme Delight – new indulgent cultured dessert for Generation Y
Press Release

Creme Delight – new indulgent cultured dessert for Generation Y

Differentiate your dairy portfolio with new concept from Chr. Hansen targeting the attractive consumer segment of 17-35-year-olds
Chr. Hansen launches new preservatives-free animal rennet range
Press Release

Chr. Hansen launches new preservatives-free animal rennet range

Allowing traditional cheese production to match modern consumer requests.
Chr. Hansen wins “Innovation Leadership” title in wine ingredients
Press Release

Chr. Hansen wins “Innovation Leadership” title in wine ingredients

Frost & Sullivan awards Chr. Hansen for its pioneering work in microbial solutions for the wine industry.
Prestigious award to SaltLite scientist
Press Release

Prestigious award to SaltLite scientist

Chr. Hansen’s Kirsten Kastberg Moeller receives Dutch dairy award for PhD thesis on salt reduction in cheese
New culture for Kashkaval and Provolone type cheeses
Press Release

New culture for Kashkaval and Provolone type cheeses

- designed for superior flavor and high yield
Fighting antibiotic residues with new test kit
Press Release

Fighting antibiotic residues with new test kit

Betastar® 4D helps secure that dairy milk is free from antibiotic residues
Chr. Hansen and Kenyan enterprise develop camel cheese recipes
Press Release

Chr. Hansen and Kenyan enterprise develop camel cheese recipes

- helping rural communities develop a sustainable camel dairy industry

Compartilhe