Ambient yogurt – a category with untapped potential

Ambient yogurt solves demand for extended shelf life as well as distribution in poor cold chain conditions

Health and flavorful options all top of mind on London food scene

What do activated charcoal, Kefir water and coconut yogurt all have in common? They are all trending right now amongst London’s foodies.

Ферментация. Новая технология. Теперь производство слабоалкогольного и безалкогольного пива возможно с сохранением вкуса пива полной крепости.

Благодаря уникальным дрожжам NEER® от компании Chr. Hansen, представленным в линейке продуктов SmartBev™ для производства напитков, производители пива могут изготавливать слабоалкогольное пиво, отвечающее пожеланиям потребителей в отношении его вкусовых качеств

Innovating to help consumers reduce cheese waste

Our range of natural cultures help cheese manufacturers – and consumers – tackle the food waste dilemma.

Тестовый набор получил международную сертификацию LACTOSENS®

Система LACTOSENS® меняет традиционные методы подтверждения отсутствия лактозы в молочных продуктах.

От фермы до холодильника с полной уверенностью в качестве продукта

Компания Chr. Hansen начинает деловое партнёрство с Rheolution Inc.

Компания Chr. Hansen представляет на международном рынке передовую аналитическую технологию, которая помогает сыроделам повысить рентабельность процесса переработки молока

Пробиотические продукты для детей: неосвоенный рынок с большим потенциалом

Компания Chr. Hansen предложила микробиологическое решение для детского питьевого йогурта — культуру L. rhamnosus, представленную под названием LGG®

Улучшенная биозащита молочных продуктов из различных регионов

Компания Chr. Hansen предлагает новое поколение культур FreshQ®, способных сохранить свежесть молочных продуктов натуральным образом и сократить количество отходов

​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

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

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.

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

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

​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

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

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

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

​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

“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

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

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

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

Allowing traditional cheese production to match modern consumer requests.

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

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

- designed for superior flavor and high yield

Fighting antibiotic residues with new test kit

Betastar® 4D helps secure that dairy milk is free from antibiotic residues

Bio-protective culture secures Chr. Hansen French innovation award

FreshQ® wins prestigious award in the Food Ingredients category at the largest food ingredients event in France

Chr. Hansen and Kenyan enterprise develop camel cheese recipes

- helping rural communities develop a sustainable camel dairy industry