Fermented foods and beverages have been around for thousands of years and are enjoying new interest from consumers looking for a healthy lifestyle and natural products. We all recognize kimchi, sauerkraut and wine as fermented products; however, there are less obvious examples such as coffee and cocoa beans, miso or vinegar. What is fermentation? How does food change?...
How do consumers evaluate and choose food and health products? Will there be a food revolution soon? In a period of change, Chr.Hansen is working hard to ensure that food manufacturers and end-users, both of them, continue to receive the maximum benefits and benefits from our products. The ability to bring innovative solutions and technologies to...
Recently, awareness and knowledge of the strength of good bacteria have increased. The world also understands the impact that they may have on some of the major challenges we face. Among them are discarding food, overuse of antibiotics and the need for sustainable agricultural sector to feed the growing world population, while preserving our planet for future...
The new FreshQ® cultures offer an alternative to even more chemicals and artificial preservatives than the first generation With Chr. Hansen’s second generation FreshQ®, more dairies can rely on natural freshness and contribute to reducing food waste Since global bioscience company Chr. Hansen first launched its FreshQ® portfolio some five years ago, it has swept across the...
Chr. Hansen’s new milk-free cultures for plant based alternatives bring the mild, fresh taste and smooth texture. The market for fermented dairy alternatives has shown strong growth in recent years albeit from a small base. Today the segment constitutes less than 1% of the fermented foods market but it has seen the highest growth rates...
Topping the 2019 global index of the 100 most sustainable companies, as announced during the World Economic Forum in Davos, Switzerland One month short of its official 145th anniversary, global bioscience company Chr. Hansen is ranked the most sustainable company in the world by Corporate Knights, a specialized Toronto-based media and investment research firm....
Greek yogurt, the thick, creamy, protein-packed dairy product, has stormed supermarket shelves in the United States. The breakfast favorite’s astonishingly fast growth is epitomized by the success of Chobani—perhaps the best known brand. Тhe company, which began selling Greek yogurt in 2007, saw its sales skyrocket from just over $3 million to more than $1.1...
From bone broth to grass-fed dairy, trends which start in the natural food market have the potential to move to the mainstream faster than ever before. Conventional retailers seek to get a bigger slice of the action in natural and organic foods, says a new report from investment banking firm Silverwood Partners. According to...
We have seen Greek style yogurt sky-rocketing on an international scale, and that is still a significant trend. But coming up is Skyr (pronounced skeer), the Icelandic fermented and concentrated milk product that contains more protein (up to 13%) and only 0.2% fat.
Chr. Hansen has successful bioprotective cultures on the market as a solution, which is based on ancient principles in food production: Fermentation. Referred to as FreshQ®, they are natural food cultures selected especially to protect dairy products.
