Chr. Hansen launches novel food cultures for dairy fermentation

FreshQ cultures have been selected to enable resilient, consistent outcomes without undesirable impacts on taste and texture

Chr. Hansen, based in Denmark, has recently announced that it is launching the next generation of FreshQ cultures, specifically developed to unlock the benefits of bioprotection for producers who may experience challenged cold chains, long fermentation, and in-process holding times.

The special food cultures can be applied to a broad range of fermented dairy products, such as yogurt, white cheese, and tvorog.

It has been nearly a decade since Chr. Hansen launched its first generation of FreshQ, which is a range of food cultures that improves the bioprotective effects of fermentation in dairy.

This new generation of FreshQ enables the dairy industry to level up by offering producers the following benefits:

• Less post-acidification impact at accelerated temperatures during distribution, or in circumstances involving long holding times or slow cooling
• Improved sensory fit compared to other food cultures with bioprotective effects
• The same best-in-class bioprotective performance producers expect from the FreshQ range

Peter Thoeysen, Chr. Hansen’s director of Bioprotection commented, “Our new generation of FreshQ cultures has been selected to enable resilient, consistent outcomes without undesirable impacts on taste and texture— resulting in optimized shelf life, improved sustainability throughout the value chain, and superior freshness that our customers and their consumers can count on.”