DENMARK – Danish culture and ingredients company Chr. Hansen has launched its new series of FreshQ culture products for the dairy industry.
According to the company, with the second generation FreshQ, more dairies can rely on natural freshness to improve the shelf life and help in cutting on food waste.
The new generation of FreshQ has been launched five years after releasing the first portfolio.
Since then, the company claims that FreshQ has swept across the global dairy industry and gained recognition for its protective properties against yeast and mould in an all-natural way, playing into the strong consumer preference for clean label.
“We are happy and proud to launch more than 10 new cultures, which will most certainly open the door to new markets and customers,” says Peter Thoeysen, Marketing Director, Dairy Bioprotection.
The new FreshQ cultures are applicable and optimized to significantly for use in more products and applications.
These include yogurt, fresh cheese, kefir, quark and numerous other fermented milk products They also have stronger protective properties that make them well-suited in regions where the cold chain is under pressure, according to Peter.
FreshQ works by inhibiting or postponing the growth of yeast and mould in fresh dairy products According to Chr. Hansen, an externally validated study has shown that by extending shelf life, FreshQ can help reduce food waste.
“They offer an alternative to even more chemicals and artificial preservatives than the first generation and thus we can help more customers go natural,” he adds.
“The second generation of FreshQ has overcome some of the limitations we have identified in the first generation.
In the development of the cultures we have also focused on selecting strains that have a minimum impact on the process and help obtain the desired flavor,” explains Thoyesen.
“What we offer to dairy manufacturers around the world is a competitive edge without compromising their product label; we provide them with a chance to keep their products fresh and safe longer by using nature’s own resources.
That not only helps food manufacturers create a great brand experience – it helps them to keep it great.”
