At this year’s CFIA in Rennes, France, a panel of leading industry experts selected Chr. Hansen’s FreshQ®- a breakthrough culture innovation providing effective protection of fresh fermented dairy products - over competitor ingredients.
The innovation award was presented in the Food Ingredients category and recognizes Chr. Hansen’s contribution to the dairy industry and its leading position in the field of innovation.
Improving food and health
Upon proudly accepting the award Stephanie Serrault, Project Manager (left in photo), and Marion Piquet, Marketing Engineer, Chr. Hansen, declared:
“The judges have acknowledged that FreshQ® enables dairy producers to increase shelf life of their products, be that yogurt, sour cream, quark, tvarog or white brined cheese (Feta), in an all-natural way. Moreover it limits food waste, which is exactly what the market expects today."
Addresses global challenge
With the ability to inhibit contamination, improve freshness and prolong shelf life FreshQ® addresses the global concern relating to food waste.
According to Innova Market Insights, food waste will be at the top of the trends list for the food and beverage industry in 2014, following a major shift towards greater awareness of food waste in 2013:
“Food loss during production and food waste at the retailer and consumer end of the food-supply chain will be heavily scrutinized. Ingredients derived from the waste stream will also hold enormous potential.” (source: Innova Market Insights.)
Chr. Hansen’s competencies are not limited to the dairy segment. The company also offers bioprotection cultures that suppress the development of molds in fermented meat such as salami.
