DENMARK – Global bioscience company, Chr. Hansen has launched nu-trish® LGG® DA, a new probiotic culture for fermented plant-based yoghurts and other products.
The new product joins a range of Lactobacillus rhamnosus LGG strain designed to address the growing need for fermented and nutritious plant-based dairy products.
The nu-trish® LGG® DA is an adjunct culture, produced under strict allergen control conditions and according to Chr. Hansen, the product in combination with a starter culture, can deliver a fast and robust fermentation.
It is an addition to nu-trish BB-12 DA, which together the company said are the world’s best documented probiotic strains.
“We are delighted to launch a solution that brings the goodness of probiotics into plant-based foods.
That enables us to meet the increasing consumer demands for food products with added health benefits,” said Lasse Vigel Joergensen, global commercial development manager, Chr. Hansen.
“However, while health is a key driver, it still has to taste good. A product can be as healthy as you could imagine, but if it doesn’t taste good, it will never take off.
Building on our competencies in fermentation and our special cultures, we can ensure the mild and fresh taste of the fermented plant base that is required by lifestyle and mass market consumers, now with an added health benefit.”
Addressing growing interest for fermented and healthy plant bases
According to a recent consumer survey carried out by the company, consumers are increasingly becoming attracted to fermented plant-based products due to health benefits linked to them.
The survey found out that products focusing on general naturalness and health gain the most traction among consumers, giving plant-based foods an upper hand in the market.
A recent report by Future Market Insights indicated that global plant-based beverages is growing at an annual rate of 6.7% and is expected to reach US$474.66 billion by 2028.
“We are pleased to launch nu-trish® LGG® DA for fermented plant bases, in line with current consumer trends seeking more probiotic enriched options.
With our culture range, we can ferment all plant bases available in the market and add world-class probiotics.
Over the past year, we have entered more than 100 partnerships globally in the fermented plant-base segment, and we believe we will see much more of this,” said Lasse Vigel Joergensen.
In 2017, Chr. Hansen launched two probiotic-packed fermentation starter cultures SoyFresh and CocoFresh to tap into plant protein and fermented foods trend.
