F-DVS® Pure Appeal：科汉森用于披萨制作的新菌种使褐变程度降低多达 100%

F-DVS® Pure Appeal：科汉森用于披萨制作的新菌种使褐变程度降低多达 100%

颠覆性凝乳剂产品是实现向乳制品无国界组织提供捐赠的保证

正如承诺的那样，科汉森向丹麦非政府组织的每项创新产品工业试验提供捐款，以祝贺获得了客户对 CHY-MAX® Supreme 的满意接受

科汉森加入 MISTA 网络平台，促进其在发酵式植物性食品方面的业务

科汉森在乳制品生物保护方面取得科技突破

科汉森的科学家率先揭示了生物保护菌种对于酵母和霉菌等有害微生物有抑制作用的主要机理。

可测定所有乳制品环节乳糖含量的新的改进型试剂盒

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...

开创性促凝剂促进奶酪产量提高

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

全球文献记录最完备的益生菌现在可用于发酵植物

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

科汉森收购乳制品原料供应商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...

为地中海风格白奶酪设计的新的发酵剂

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

常温酸奶 – 一类潜力待开发的产品

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

健康和美味选项居伦敦美食界之首

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。

发酵。重新定义。现在可以轻松酿造不含酒精和低酒精含量的啤酒，并且口味不受影响。

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

通过创新帮助消费者减少奶酪浪费

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。

LACTOSENS®试剂盒通过国际认证

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。

安心 - 从农场到冰箱

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。

科汉森与Rheolution Inc.建立合作关系

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

儿童益生菌乳制品：一个极具全球吸引力的未开发市场

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

更好的生物保鲜方法，保护更多地区的更多乳制品

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...

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...

​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...

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...

“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...