Ambient yogurt solves demand for extended shelf life as well as distribution in poor cold chain conditions
What do activated charcoal, Kefir water and coconut yogurt all have in common? They are all trending right now amongst London’s foodies.
Our range of natural cultures help cheese manufacturers – and consumers – tackle the food waste dilemma.
Bring the mild, fresh taste and smooth texture from yogurt into plant based alternatives. Chr. Hansen’s new milk-free cultures do the trick!
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.
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.
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.
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 is a leading player in the standardization community within the framework of the International Dairy Federation and ISO (International Organization for Standardization).
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.
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.
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.
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.
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.
“I believe that this is the future way of making yogurt”, Karsten Tjener, Marketing Director Fresh Dairy, Chr. Hansen.
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.
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.
Differentiate your dairy portfolio with new concept from Chr. Hansen targeting the attractive consumer segment of 17-35-year-olds
Allowing traditional cheese production to match modern consumer requests.
Frost & Sullivan awards Chr. Hansen for its pioneering work in microbial solutions for the wine industry.
Chr. Hansen’s Kirsten Kastberg Moeller receives Dutch dairy award for PhD thesis on salt reduction in cheese
- designed for superior flavor and high yield
Betastar® 4D helps secure that dairy milk is free from antibiotic residues
FreshQ® wins prestigious award in the Food Ingredients category at the largest food ingredients event in France