Food & Beverage Asia June/July 2020

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26 INGREDIENTS Keep dairy great and fresh using food cultures with bioprotective effect While the popularity of food cultures that can help improve quality and shelf life has increased over the past years, Chr. Hansen reveals the mechanism that can explain the main part of the inhibitory effect against yeast and mould spoilage organisms. Peter Thoeysen, Director in Dairy Bioprotection for Chr. Hansen, writes more on the mechanism of lactic acid bacteria (LAB) has in the suppression of spoilage organisms, and highlights the drivers for including LAB with bioprotective effects in dairy products. As consumers, we keeping up with market demand for have likely suffered healthier products without artificial from food poisoning ingredients; and take control of the at some point, found yeast and mould risk. In staying a mouldy yoghurt in fresh, FreshQ cultures ensure dairy the back of the fridge, or thrown away rotten food. In particular, dairy products are a significant contributor to global food waste and products stay the way it is made throughout shelf life, and further extend shelf life without the addition of undesired artificial ingredients. losses due to high turnover, fragile supply chains and relatively short FreshQ food cultures are lactic acid bacteria strains from Chr. Hansen that have Longer shelf life brings values been selected for their ability to help protect dairy products against spoilage shelf life. According to the Food caused by yeasts and moulds and Agriculture Organization of to stakeholders in the dairy value chain the United Nations (FAO), the dairy sector alone has an estimated loss of about 20% at different stages of the value chain. One of the main challenges in keeping products fresh is contamination by yeast and mould, which are naturally present everywhere. Contamination quickly leads to spoilage, especially if there are disruptions in the cold chain from production to the consumer’s table. At the same time, most consumers are increasingly aware of what they eat, and on the lookout to avoid undesired artificial ingredients on the label. The global food industry is experiencing strong demand for safe, healthy, tasty and natural products with fewer artificial ingredients. At the same time, there is a demand for longer shelf life and sustainable production and distribution, ensuring that food does not go to waste in the process. More than 1 billion people consume a product containing Chr. Hansen’s ingredients every day. With 146 years of expertise in microbial solutions for industrial applications, Chr. Hansen is offering a natural remedy – FreshQ food cultures with bioprotective effect. Building on the traditions of fermentation and relying on the newest scientific insights, FreshQ cultures are lactic acid bacteria (LAB) strains that have been specially selected for their ability through fermentation to help protect dairy products against spoilage caused by yeasts and moulds. They enhance a good hygiene programme and help mitigate the risks in a challenged cold chain. FreshQ can help dairy products like yoghurt, sour cream and cheese stay fresh longer, help dairies around the world reduce food waste and improve quality, while catering to consumer demand for real food with less artificial ingredients. More specifically, FreshQ can help dairy producers to go natural by improving quality and consistency the natural way, Manufacturers will be able to avoid reallocation costs, discounts to customers, and reduce waste of products that is unable to be sold due to the shelf life being too short. Additionally, manufacturers will be able to increase batch volume and reduce batch frequency, thereby reducing production waste and improving production efficiency; and differentiate the brand with a new sustainability message. Retailers are able to sell more yoghurt before expiration date and reduce waste levels, while consumers can enjoy more fresh yoghurt, waste less and save money. Reducing food waste through longer shelf life According to the UN, food waste is one of the most imminent problems in the world in respect of ensuring sustainable development towards 2030. In a study conducted by QBIS Consulting on behalf of Chr. Hansen, it has been estimated that FreshQ has the potential of reducing yoghurt waste by almost 30% in Europe. FOOD & BEVERAGE ASIA JUNE / JULY 2020
INGREDIENTS 27 If the scope is broadened to include other geographic regions as well, the potential is immense. The waste reduction is realised through an average seven-day extension of shelf life, brought forth by the ability of FreshQ to postpone the growth of yeast and mould. A consumer study also showed that consumer purchase intention was influenced positively, and favoured the yoghurt with longer shelf life if consumers were presented with information about the food waste reduction potential. As one of its sustainability goals, Chr. Hansen is committed to reducing yoghurt waste by 1.2 million tons by 2022, which contributes positively to the UN’s Sustainable Development Goal 12. Better bioprotection for more dairy products in more regions Chr. Hansen’s approach to sustainability is innovation led. Since the company first launched its FreshQ portfolio, it has continued to push the limitations of the technology and make it applicable for more products in more regions. Improvements have been made both on the protective effect against yeast and mould, and the ability to withstand small breaks in the cold chain on the, sometimes, long way from producer to consumer. As dairy products are one of the biggest contributors to food waste, Chr. Hansen aims to address this issue with the introduction of FreshQ to empower dairy producers take control over yeast and mould risk, and extend shelf life of dairy products Today’s consumers are increasingly on the lookout to avoid undesired artificial ingredients on the label. The development work has focused on selecting strains that have a minimum impact on the process and help obtain the desired flavour. This gives access to more markets and new discussions with customers producing yoghurt, mesophilic applications like sour cream, kefir, white cheese and many more across the globe. How do FreshQ food cultures work? With the increasing use of natural LAB with better bioprotective effect to help improve quality and shelf life, there has been growing interest in understanding the underlying mechanisms used by these good bacteria to delay the growth of spoilage organisms. Until recently, most scientific activities have focused on trying to identify antimicrobial compounds produced by the food cultures, without being able to identify any compounds that could explain a considerable part of the effect. Chr. Hansen made a breakthrough discovery in this field. Its scientists are the first to reveal the mechanism that can explain the main part of the inhibitory effect against yeast and mould. It is all about competitive exclusion, that is competition for a limited nutrient by different organisms. Starting in-house, Chr. Hansen’s scientists showed that the depletion of the essential trace element manganese by FreshQ food cultures was the main mechanism for inhibition of yeast and mould spoilage in fermented dairy products. Manganese is essential to the survival of all microorganisms. In milk, manganese is present at very low levels and can become a food for any contaminants that are introduced. A manganese transporter (mntH1), identified by the research team, represents one of the highest expressed gene products for FreshQ food cultures in a fermented dairy product, and facilitates the uptake of manganese from the food matrix, preventing the availability of this essential growth factor for unwanted contaminants. In collaboration with North Carolina State University in the US, the mechanism was proven at the genetic level: Deletion of the mntH1 gene in the tested Lactobacillus species resulted in loss of bioactivity, proving this gene and the depletion of manganese as the most important mechanism which can explain the delay in growth of yeasts and moulds. This discovery marks an important and game-changing chapter in Chr. Hansen’s bioprotection history. FreshQ has for years helped customers of Chr. Hansen build their brands, improve quality and reduce food waste while keeping up with market trends for real food with less artificial ingredients. Being able to describe exactly how this is done on a scientific level further empowers Chr. Hansen to support its customers with even better solutions for more food types in the future. FreshQ food cultures do more than extending shelf life and reducing food waste. It helps to build and protect brands, and gives products a competitive edge while strengthening the trust between dairy manufacturers, retailers and consumers. It also helps to ensure that when products reach the consumer, the taste and quality are just as intended, each and every time. FBA FOOD & BEVERAGE ASIA JUNE / JULY 2020
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