Chr. Hansen has won a prestigious award in the Food Ingredients category at the largest food ingredients event in France for their FreshQ culture. "We are honored to receive this trophy on behalf of Chr. Hansen. It confirms that the FreshQ biotprotective cultures are indeed an innovation breakthrough, based on patented technology — one that really substantiates our corporate vision of 'Improving Food & Health' and also fits perfectly with our Nature’s no. 1 business strategy”.
"We are honored to receive this trophy on behalf of Chr. Hansen. It confirms that the FreshQ bioprotective cultures are indeed an innovation breakthrough, based on patented technology — one that really substantiates our corporate vision of 'Improving Food & Health' and also fits perfectly with our Nature’s no. 1 business strategy”.
The FreshQ cultures have been developed as a natural 'clean label' alternative to chemical preservatives. They are based on unique strains of lactic acid bacteria working very efficiently together in synergy with the starter culture.
“Consumers want natural products, but it is a big challenge to make natural yogurt and sour cream and then at the same time assure that they are fresh and unspoiled until the end of shelf life,” explained global marketing manager, Morten Boesen. “Our studies have shown significant antifungal effect of FreshQ, an effect which is seen both against yeasts and molds and at different storage temperatures. Besides the antifungal effect, FreshQ cultures have been reported to increased the perceived freshness of several dairy products in customer applications, especially towards the end of shelf life.
Boesen noted that FreshQ is already a big hit in a number of countries and it is a rising star on the global dairy market. “Dairies and retailers want to meet consumer needs and minimize total product cost, reduce value drains in their supply chain and protect their brands. Consumers want natural products that are healthy, tasty and safe. FreshQ addresses all these aspects,” he said.
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.
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."
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,” the researcher claims.
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.
