New milk-free cultures for plant based products
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New milk-free cultures for plant based products

Chr. Hansen’s new milk-free cultures for plant based alternatives bring the mild, fresh taste and smooth texture. The market for fermented dairy alternatives has shown strong growth in recent years albeit from a small base. Today the segment constitutes less than 1% of the fermented foods market but it has seen the highest growth rates...

On #!28Tue, 19 Feb 2019 16:45:24 +0200p2428#28Tue, 19 Feb 2019 16:45:24 +0200p-4Europe/Sofia2828Europe/Sofiax28 19pm28pm-28Tue, 19 Feb 2019 16:45:24 +0200p4Europe/Sofia2828Europe/Sofiax282019Tue, 19 Feb 2019 16:45:24 +0200454452pmTuesday=583#!28Tue, 19 Feb 2019 16:45:24 +0200pEurope/Sofia2#19.02.2019#!28Tue, 19 Feb 2019 16:45:24 +0200p2428#/28Tue, 19 Feb 2019 16:45:24 +0200p-4Europe/Sofia2828Europe/Sofiax28#!28Tue, 19 Feb 2019 16:45:24 +0200pEurope/Sofia2##!30Thu, 06 Jun 2019 14:02:34 +0300p3430#30Thu, 06 Jun 2019 14:02:34 +0300p-2Europe/Sofia3030Europe/Sofiax30 06pm30pm-30Thu, 06 Jun 2019 14:02:34 +0300p2Europe/Sofia3030Europe/Sofiax302019Thu, 06 Jun 2019 14:02:34 +0300022026pmThursday=583#!30Thu, 06 Jun 2019 14:02:34 +0300pEurope/Sofia6#06.06.2019#!30Thu, 06 Jun 2019 14:02:34 +0300p3430#/30Thu, 06 Jun 2019 14:02:34 +0300p-2Europe/Sofia3030Europe/Sofiax30#!30Thu, 06 Jun 2019 14:02:34 +0300pEurope/Sofia6#by
Pre-salting in meat
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Pre-salting in meat

Pre-salting is an old technique that was used to protect the meat against spoilage and maintain or even increase the water binding capacity in all the kind of emulsified and cooked products. However there was a huge disadvantage of that solution – the microbiology of the product was out of control.

On #!31Fri, 17 Aug 2018 16:57:54 +0300p5431#31Fri, 17 Aug 2018 16:57:54 +0300p-4Europe/Sofia3131Europe/Sofiax31 17pm31pm-31Fri, 17 Aug 2018 16:57:54 +0300p4Europe/Sofia3131Europe/Sofiax312018Fri, 17 Aug 2018 16:57:54 +0300574578pmFriday=583#!31Fri, 17 Aug 2018 16:57:54 +0300pEurope/Sofia8#17.08.2018#!31Fri, 17 Aug 2018 16:57:54 +0300p5431#/31Fri, 17 Aug 2018 16:57:54 +0300p-4Europe/Sofia3131Europe/Sofiax31#!31Fri, 17 Aug 2018 16:57:54 +0300pEurope/Sofia8##!31Fri, 17 Aug 2018 16:57:54 +0300p5431#31Fri, 17 Aug 2018 16:57:54 +0300p-4Europe/Sofia3131Europe/Sofiax31 17pm31pm-31Fri, 17 Aug 2018 16:57:54 +0300p4Europe/Sofia3131Europe/Sofiax312018Fri, 17 Aug 2018 16:57:54 +0300574578pmFriday=583#!31Fri, 17 Aug 2018 16:57:54 +0300pEurope/Sofia8#17.08.2018#!31Fri, 17 Aug 2018 16:57:54 +0300p5431#/31Fri, 17 Aug 2018 16:57:54 +0300p-4Europe/Sofia3131Europe/Sofiax31#!31Fri, 17 Aug 2018 16:57:54 +0300pEurope/Sofia8#by
Skyr for life
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Skyr for life

We have seen Greek style yogurt sky-rocketing on an international scale, and that is still a significant trend. But coming up is Skyr (pronounced skeer), the Icelandic fermented and concentrated milk product that contains more protein (up to 13%) and only 0.2% fat.

On #!31Fri, 17 Aug 2018 16:28:12 +0300p1231#31Fri, 17 Aug 2018 16:28:12 +0300p-4Europe/Sofia3131Europe/Sofiax31 17pm31pm-31Fri, 17 Aug 2018 16:28:12 +0300p4Europe/Sofia3131Europe/Sofiax312018Fri, 17 Aug 2018 16:28:12 +0300284288pmFriday=583#!31Fri, 17 Aug 2018 16:28:12 +0300pEurope/Sofia8#17.08.2018#!31Fri, 17 Aug 2018 16:28:12 +0300p1231#/31Fri, 17 Aug 2018 16:28:12 +0300p-4Europe/Sofia3131Europe/Sofiax31#!31Fri, 17 Aug 2018 16:28:12 +0300pEurope/Sofia8##!28Thu, 21 Feb 2019 13:44:49 +0200p4928#28Thu, 21 Feb 2019 13:44:49 +0200p-1Europe/Sofia2828Europe/Sofiax28 21pm28pm-28Thu, 21 Feb 2019 13:44:49 +0200p1Europe/Sofia2828Europe/Sofiax282019Thu, 21 Feb 2019 13:44:49 +0200441442pmThursday=583#!28Thu, 21 Feb 2019 13:44:49 +0200pEurope/Sofia2#21.02.2019#!28Thu, 21 Feb 2019 13:44:49 +0200p4928#/28Thu, 21 Feb 2019 13:44:49 +0200p-1Europe/Sofia2828Europe/Sofiax28#!28Thu, 21 Feb 2019 13:44:49 +0200pEurope/Sofia2#by
Chr. Hansen expands strain library for next generation probiotics
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Chr. Hansen expands strain library for next generation probiotics

Research on the human microbiome has exploded in recent years revealing it to be of major importance for human health and disease, creating opportunities for development of next generation probiotics. That is why Chr. Hansen is proud to announce that we have now expanded our world class strain library of potential microbiome modulating strains.

On #!31Fri, 17 Aug 2018 16:17:32 +0300p3231#31Fri, 17 Aug 2018 16:17:32 +0300p-4Europe/Sofia3131Europe/Sofiax31 17pm31pm-31Fri, 17 Aug 2018 16:17:32 +0300p4Europe/Sofia3131Europe/Sofiax312018Fri, 17 Aug 2018 16:17:32 +0300174178pmFriday=583#!31Fri, 17 Aug 2018 16:17:32 +0300pEurope/Sofia8#17.08.2018#!31Fri, 17 Aug 2018 16:17:32 +0300p3231#/31Fri, 17 Aug 2018 16:17:32 +0300p-4Europe/Sofia3131Europe/Sofiax31#!31Fri, 17 Aug 2018 16:17:32 +0300pEurope/Sofia8##!31Fri, 17 Aug 2018 16:17:32 +0300p3231#31Fri, 17 Aug 2018 16:17:32 +0300p-4Europe/Sofia3131Europe/Sofiax31 17pm31pm-31Fri, 17 Aug 2018 16:17:32 +0300p4Europe/Sofia3131Europe/Sofiax312018Fri, 17 Aug 2018 16:17:32 +0300174178pmFriday=583#!31Fri, 17 Aug 2018 16:17:32 +0300pEurope/Sofia8#17.08.2018#!31Fri, 17 Aug 2018 16:17:32 +0300p3231#/31Fri, 17 Aug 2018 16:17:32 +0300p-4Europe/Sofia3131Europe/Sofiax31#!31Fri, 17 Aug 2018 16:17:32 +0300pEurope/Sofia8#by
Food trends: meat consumption up, beef declines
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Food trends: meat consumption up, beef declines

Global meat consumption has recorded a year-on-year increase when compared to figures from 2014, according to data from London-based market intelligence firm Euromonitor International.

On #!31Fri, 17 Aug 2018 16:04:24 +0300p2431#31Fri, 17 Aug 2018 16:04:24 +0300p-4Europe/Sofia3131Europe/Sofiax31 17pm31pm-31Fri, 17 Aug 2018 16:04:24 +0300p4Europe/Sofia3131Europe/Sofiax312018Fri, 17 Aug 2018 16:04:24 +0300044048pmFriday=583#!31Fri, 17 Aug 2018 16:04:24 +0300pEurope/Sofia8#17.08.2018#!31Fri, 17 Aug 2018 16:04:24 +0300p2431#/31Fri, 17 Aug 2018 16:04:24 +0300p-4Europe/Sofia3131Europe/Sofiax31#!31Fri, 17 Aug 2018 16:04:24 +0300pEurope/Sofia8##!31Fri, 17 Aug 2018 16:05:13 +0300p1331#31Fri, 17 Aug 2018 16:05:13 +0300p-4Europe/Sofia3131Europe/Sofiax31 17pm31pm-31Fri, 17 Aug 2018 16:05:13 +0300p4Europe/Sofia3131Europe/Sofiax312018Fri, 17 Aug 2018 16:05:13 +0300054058pmFriday=583#!31Fri, 17 Aug 2018 16:05:13 +0300pEurope/Sofia8#17.08.2018#!31Fri, 17 Aug 2018 16:05:13 +0300p1331#/31Fri, 17 Aug 2018 16:05:13 +0300p-4Europe/Sofia3131Europe/Sofiax31#!31Fri, 17 Aug 2018 16:05:13 +0300pEurope/Sofia8#by
Yogurt starter cultures
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Yogurt starter cultures

We offer a wide range of cultures for yogurt production - cow, goat, sheep, buffalo and plant-based yoghurt. The different series of starter cultures we offer allow production of yogurt with different viscosity to be produced - from low to extremely high. The cultures offer various flavors - from a very tender to a strong yogurt flavor.

On #!31Fri, 12 Jan 2018 14:50:27 +0200p2731#31Fri, 12 Jan 2018 14:50:27 +0200p-2Europe/Sofia3131Europe/Sofiax31 12pm31pm-31Fri, 12 Jan 2018 14:50:27 +0200p2Europe/Sofia3131Europe/Sofiax312018Fri, 12 Jan 2018 14:50:27 +0200502501pmFriday=583#!31Fri, 12 Jan 2018 14:50:27 +0200pEurope/Sofia1#12.01.2018#!31Fri, 12 Jan 2018 14:50:27 +0200p2731#/31Fri, 12 Jan 2018 14:50:27 +0200p-2Europe/Sofia3131Europe/Sofiax31#!31Fri, 12 Jan 2018 14:50:27 +0200pEurope/Sofia1##!30Mon, 26 Nov 2018 17:31:19 +0200p1930#30Mon, 26 Nov 2018 17:31:19 +0200p-5Europe/Sofia3030Europe/Sofiax30 26pm30pm-30Mon, 26 Nov 2018 17:31:19 +0200p5Europe/Sofia3030Europe/Sofiax302018Mon, 26 Nov 2018 17:31:19 +02003153111pmMonday=583#!30Mon, 26 Nov 2018 17:31:19 +0200pEurope/Sofia11#26.11.2018#!30Mon, 26 Nov 2018 17:31:19 +0200p1930#/30Mon, 26 Nov 2018 17:31:19 +0200p-5Europe/Sofia3030Europe/Sofiax30#!30Mon, 26 Nov 2018 17:31:19 +0200pEurope/Sofia11#by
Starter cultures for kashkaval
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Starter cultures for kashkaval

Thanks to the use of direct starter cultures you can get cheese with different characteristics such as: more pronounced or mild taste, elastic, hard or soft structure, with or without crust and redness when roasted. The cheese cultures are also suitable for application in any type of kashkaval - cow, goat, sheep, buffalo, mixture, with or without vegetable fat.

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Starter cultures for ayran
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Starter cultures for ayran

For the producers of ayran we offer ayran starter cultures from Chr. Hansen that are intended for direct inoculation (DVS®). When compared to the bulk starter, the use of DVS cultures has some main advantages...

On #!31Fri, 12 Jan 2018 14:47:48 +0200p4831#31Fri, 12 Jan 2018 14:47:48 +0200p-2Europe/Sofia3131Europe/Sofiax31 12pm31pm-31Fri, 12 Jan 2018 14:47:48 +0200p2Europe/Sofia3131Europe/Sofiax312018Fri, 12 Jan 2018 14:47:48 +0200472471pmFriday=583#!31Fri, 12 Jan 2018 14:47:48 +0200pEurope/Sofia1#12.01.2018#!31Fri, 12 Jan 2018 14:47:48 +0200p4831#/31Fri, 12 Jan 2018 14:47:48 +0200p-2Europe/Sofia3131Europe/Sofiax31#!31Fri, 12 Jan 2018 14:47:48 +0200pEurope/Sofia1##!31Thu, 29 Mar 2018 15:20:20 +0300p2031#31Thu, 29 Mar 2018 15:20:20 +0300p-3Europe/Sofia3131Europe/Sofiax31 29pm31pm-31Thu, 29 Mar 2018 15:20:20 +0300p3Europe/Sofia3131Europe/Sofiax312018Thu, 29 Mar 2018 15:20:20 +0300203203pmThursday=583#!31Thu, 29 Mar 2018 15:20:20 +0300pEurope/Sofia3#29.03.2018#!31Thu, 29 Mar 2018 15:20:20 +0300p2031#/31Thu, 29 Mar 2018 15:20:20 +0300p-3Europe/Sofia3131Europe/Sofiax31#!31Thu, 29 Mar 2018 15:20:20 +0300pEurope/Sofia3#by
Starter cultures for butter and sour cream
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Starter cultures for butter and sour cream

The starter cultures for butter and sour cream are highly concentrated mesophilic cultures offering convenience and flexibility in the production of mesophilic products. Starter cultures are available as cultures for direct inoculation (DVS®) in form of both frozen pellets and lyophilized (freeze-dried) granules.

On #!31Fri, 12 Jan 2018 14:47:22 +0200p2231#31Fri, 12 Jan 2018 14:47:22 +0200p-2Europe/Sofia3131Europe/Sofiax31 12pm31pm-31Fri, 12 Jan 2018 14:47:22 +0200p2Europe/Sofia3131Europe/Sofiax312018Fri, 12 Jan 2018 14:47:22 +0200472471pmFriday=583#!31Fri, 12 Jan 2018 14:47:22 +0200pEurope/Sofia1#12.01.2018#!31Fri, 12 Jan 2018 14:47:22 +0200p2231#/31Fri, 12 Jan 2018 14:47:22 +0200p-2Europe/Sofia3131Europe/Sofiax31#!31Fri, 12 Jan 2018 14:47:22 +0200pEurope/Sofia1##!31Thu, 29 Mar 2018 15:24:24 +0300p2431#31Thu, 29 Mar 2018 15:24:24 +0300p-3Europe/Sofia3131Europe/Sofiax31 29pm31pm-31Thu, 29 Mar 2018 15:24:24 +0300p3Europe/Sofia3131Europe/Sofiax312018Thu, 29 Mar 2018 15:24:24 +0300243243pmThursday=583#!31Thu, 29 Mar 2018 15:24:24 +0300pEurope/Sofia3#29.03.2018#!31Thu, 29 Mar 2018 15:24:24 +0300p2431#/31Thu, 29 Mar 2018 15:24:24 +0300p-3Europe/Sofia3131Europe/Sofiax31#!31Thu, 29 Mar 2018 15:24:24 +0300pEurope/Sofia3#by
Starter cultures for other fermented dairy products
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Starter cultures for other fermented dairy products

With more than 140 years of experience in starter cultures for dairy products, Chr. Hansen offers a wide range of cultures for fermented dairy products and solutions for many specialized dairy product categories. Thanks to innovation and continuous two-way relationship with customers Chr. Hansen can offer convenience and consistent quality of its products.

Some of the popular dairy products for which we can offer cultures from Chr. Hansen are...

On #!31Fri, 12 Jan 2018 14:47:05 +0200p0531#31Fri, 12 Jan 2018 14:47:05 +0200p-2Europe/Sofia3131Europe/Sofiax31 12pm31pm-31Fri, 12 Jan 2018 14:47:05 +0200p2Europe/Sofia3131Europe/Sofiax312018Fri, 12 Jan 2018 14:47:05 +0200472471pmFriday=583#!31Fri, 12 Jan 2018 14:47:05 +0200pEurope/Sofia1#12.01.2018#!31Fri, 12 Jan 2018 14:47:05 +0200p0531#/31Fri, 12 Jan 2018 14:47:05 +0200p-2Europe/Sofia3131Europe/Sofiax31#!31Fri, 12 Jan 2018 14:47:05 +0200pEurope/Sofia1##!30Tue, 11 Jun 2019 10:57:16 +0300p1630#30Tue, 11 Jun 2019 10:57:16 +0300p-10Europe/Sofia3030Europe/Sofiax30 11am30am-30Tue, 11 Jun 2019 10:57:16 +0300p10Europe/Sofia3030Europe/Sofiax302019Tue, 11 Jun 2019 10:57:16 +03005710576amTuesday=583#!30Tue, 11 Jun 2019 10:57:16 +0300pEurope/Sofia6#11.06.2019#!30Tue, 11 Jun 2019 10:57:16 +0300p1630#/30Tue, 11 Jun 2019 10:57:16 +0300p-10Europe/Sofia3030Europe/Sofiax30#!30Tue, 11 Jun 2019 10:57:16 +0300pEurope/Sofia6#by
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