DENMARK – Chr. Hansen, bioscience company, has launched a new culture for the creation of pizza cheeses, which it claims can reduce the degree of browning by up to 100%.
The F-DVS Pure Appeal culture is launching worldwide and is said to also help protect the cheese from yeast and mould spoilage in the supply chain, ensuring product quality and safety.
People all over the world love pizza, and the ever-increasing demand is accelerating the production of pasta filata, which is the largest, fastest growing segment and most globally widespread cheese type, accounting for 25% of cheese produced globally.
According to Bloomberg, it is estimated to reach EUR 78,570 million (US$88,853 million) by 2027 with a CAGR of 5.5% (2019-2027), primarily driven by the food service industry.
The new F-DVS Pure Appeal culture can be used to produce mozzarella type cheeses and regional variants such as provolone, kashkaval, oaxaca and more, with a tailored level of browning.
This allows pizzamakers to achieve consistent appearance every time, helping to create an appearance which consumers associate with a desirable pizza experience.
“Pizza operators are invested in the consumer experience and we recognize point-of-sale to point-of-consumption being one of the critical factors for continuously improving their experience,” Tony Salvador, Commercial Development Manager, Pasta Filata at Chr. Hansen said.
“To that end, we intend to help manufacturers create an entry point into faster pizza solutions. When cheese producers can provide pizzerias with a product that allows them to bake their creations in less time, it’s likely to result in a significant shift for the consumer experience.”
As the global demand for pizza continues to rise, the ability to control browning and quality becomes a key priority, says Tony.
“Chr. Hansen continuously develops and diversifies the pizza market opportunities. Here our new product launch can really make a difference and help customers in the foodservice industry improve functionality and maintain efficiency, which is a key competitive parameter,” he elaborated.
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