Kort fortalt - Mælkeritidende

Drivers of the Dairy Industry
By Helle Rexen,
Communications
Consultant,
Chr. Hansen A/S
A key element in global ingredients
supplier Chr. Hansen’s strategy is to
continually enable customers to improve
their business with new concepts
adding value to the dairy products
and processes, but also reducing
contamination risk and optimizing
food safety.
We build long term strategic supplier
relationships with our customers
providing high added value
products and essential technical service.
Innovative solutions which add
health components or other valuable
ingredients to yoghurt or cheese
make the products more appealing to
the consumers. An equally important
option is to provide customers with
new products and tools to optimize
production processes by improving
the yield of fermented milk products
and/or reducing production costs.
Meeting market needs
The concepts all meet market needs
for increased profitability, consistency
and control, and are the results
of working partnerships with key customers
and strategic partners.
For instance we have developed a
new generation of coagulants offering
a number of major benefits like
higher cheese yield, mild flavors and
a longer shelf life under the name of
CHY-MAX ® M.
More of everything
“Compared to existing coagulants
CHY-MAX ® M offers more of everything
that is important for global
cheese producers. The explanation
is that the specificity of the enzyme
for milk-clotting is at least five times
Over the past year Chr. Hansen
has introduced a wide range
of revolutionary concepts to
improve dairy products as well as our
customers’ competitiveness.
better than 1st generation fermentation-produced
chymosins, e.g. CHY-
MAX ® , and 25 times better than the
microbial coagulant from the fungus
Rhizomucor miehei. At the same
time, CHY-MAX ® M is the most costeffective
choice among all coagulants
due to the reduced dosage and increased
yield”, explains David Stroo,
Marketing Director, Enzymes, Chr.
Hansen.
CHY-MAX ® M is suitable for all
cheese types, and has already proven
its excellent performance in continental,
pasta filata and cheddar
cheese types.
CHY-MAX ® M is now available for
testing in Europe except for France
and Denmark where approval is expected
in early 2010.
Converting whey
Another ground-breaking enzyme innovation
from the strategic alliance
between Chr. Hansen and Novozymes
saw daylight in 2009. LactoYIELD
is the name of the enzyme solution
that can convert a cheap by-product,
the whey, into dry matter to be used
in cheese production.
At this moment, LactoYIELD is
developed for use in pizza cheese production.
But in a long-term perspective,
the value-adding conversion
method opens up
prospects for new
applications.
Cost-reducing cultures
Within yoghurt cultures, Chr. Hansen
recently launched a new range of
value-adding and cost-reducing
YoFlex ® cultures. The cultures meet
global health
trends and localrequirements
for taste
and texture.
The unique
culture strains
provide mild
and tasty yoghurt allowing the producer
to decrease the use of sugar.
Successful products
“Our product development chain is
based on smooth, cross-functional
collaboration throughout the global
organization. A new idea may quickly
find its way to the market through
close interaction between our innovation
team, our specialized local consultants
and the customers.
As a modern company we also
have the professional setup to bring
the processes from idea to successful
product launch. The ambition to
constantly challenge ourselves and
our unique way of collaborating and
sharing knowledge is a cornerstone in
Chr. Hansen. From our competencebased
bioscience platform, we are set
to help our dairy customers find new
ways to improve food and health,”
says Knud Vindfeldt, Executive Vice
President, Cultures & Enzymes Division,
Chr. Hansen. ■
28 MÆLKERITIDENDE 2010 NR. 8