Chr. Hansen FreshQ food cultures for fermentation

Chr. Hansen uses traditional fermentation principles to help improve quality and shelf life and reduce waste. Its new range is designed to have a low impact on post acidification, making the fermentation technology suitable for a wider segment of dairy producers.

It has been nearly a decade since Chr. Hansen launched its first generation of FreshQ, a range of food cultures designed to improve the bioprotective effects of fermentation in dairy. In this process, the cultures and fermentation help keep food fresh by outcompeting yeast and mould spoilage for the space and nutrients they require to grow.

The next generation of FreshQ cultures is specifically developed to unlock the benefits of bioprotection for producers who may experience challenged cold chains, long fermentation and in-process holding times. The cultures can be applied to a broad range of fermented dairy products, such as yoghurt, white cheese and tvorog.

Benefits of the new range include: less post-acidification impact at accelerated temperatures during distribution, or in circumstances involving long holding times or slow cooling; and it is claimed to have an improved sensory fit compared to other food cultures with bioprotective effects.