有关食用菌种与酶的新闻

阅读我们鲜乳、奶酪、肉类、鱼类、试剂盒、葡萄酒和生物制品领域的最新信息。

文章 | 2019 年 5 月 29 日

科汉森推出 LACTOSENS®R：第二代乳糖生物传感器试剂盒，确保可快速可靠地记录每批次符合低乳糖或无乳糖要求

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...

Game-changing coagulant enables up to one percent yield increase

Chr.Hansen 推出市场上最精确、最具创新性的促凝剂 CHY-MAX® Supreme，为现代奶酪制造商提供卓越的功能

World’s best documented probiotic now available for fermented plant bases

科汉森推出 nu-trish® LGG® DA 以进一步提升发酵植物的健康品味

Chr. Hansen acquires dairy ingredient supplier Hundsbichler

通过收购奥地利的原料供应商Österreichische Laberzeugung Hundsbichler GmbH的资产，科汉森将进一步扩展其酶的生产和业务，进入传统的特色奶酪领域。

New starter culture secures mild and creamy soft cheeses

New starter culture secures mild and creamy soft cheesesChr. Hansen’s latest launch helps...

New starter culture designed for Mediterranean-style white cheese

科汉森最新推出的产品为干酪生产商提供了丰富的口味、更大的灵活性和更一致的品质

文章 | 2019 年 1 月 25 日

常温酸奶可以满足延长保质期的需求，并解决在较差冷链条件下配送的问题

文章 | 2019 年 1 月 10 日

活性炭、克非尔水和椰子酸奶有什么共同之处？它们现在都开始在伦敦吃货们中间流行。

文章 | November 13, 2018

科汉森独特的NEER®酵母是SmartBev™系列饮料解决方案的其中一种产品，它让酿造商酿造的啤酒能够满足消费者对低酒精含量的要求，且不影响味道

文章 | 2018 年 3 月 23 日

我们的天然菌种可帮助奶酪生产商和消费者应对食品浪费的难题。

文章 | 2018年3月21日

LACTOSENS®试剂盒正在改变食品行业确保无乳糖型乳制品真正无乳糖的方式。

文章 | Feb 7. 2018

科汉森与 Neogen 的合作关系现在将 Raptor 综合分析平台向全球乳品制造商推广。

Rheolution

新的复杂分析技术有助于干酪生产商提高奶制品的整体价值——科汉森获得了全球分销权

Probiotic dairy products for children: An untapped market with global appeal

科汉森针对儿童饮用酸奶推出了益生菌菌株鼠李糖乳杆菌(LGG®)菌种解决方案

Better bioprotection for more dairy products in more regions

利用科汉森的第二代 FreshQ®，更多的乳品厂可以利用天然的保鲜方法，减少食品的浪费

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....

Say goodbye to bitterness in your soft cheeses

Chr. Hansen launches a new coagulant CHY-MAX® Special: a true game changer for soft cheese...

Determine lactose concentrations accurately in minutes

Chr. Hansen launches LactoSens® – a top reliable and fast test kit to determine the residual...

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...

Chr. Hansen receives innovation award from US wine industry

We are proud to announce the reception of an Innovation + Quality Award for our Viniflora®...

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...

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...

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...

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...

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...

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...

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...

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...

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...