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Chr. Hansen probiotics now in cheese

Press Release   •   Sep 16, 2008 15:45 GMT

In a move to combine indulgence and health Chr. Hansen incorporates cheese as vehicle for well-reputed probiotic cultures like BB12®, LA5® and L.Casei 431®. Say “cheese”!

Within dairy, natural ingredients supplier Chr. Hansen, owner of the market’s strongest portfolio of well-documented probiotic strains, has supplied probiotics for yoghurt and other fermented milk products for years. Now the innovative Danish company is ready to serve cheese manufacturers who want to fortify their cheese with probiotic cultures.

Cottage cheese, Continental and Cheddar

Chr. Hansen’s probiotic cultures are suitable for cottage cheese, Continental cheese types and cheddar cheese types. These “ordinary” cheeses make very good carriers of probiotic cultures due to favorable conditions for probiotic bacteria. Various other types are not suitable for addition of probiotic cultures due to a high processing temperature or a long maturation time.

Cottage cheese which is widely consumed in North America and Eastern Europe makes up 5% of the world’s 14.5m ton cheese production. A very popular cheese type in Europe and South America Continental cheese makes up 25% of global cheese production. Cheddar which is largely consumed in North America and Asia-Pacific makes up 20% global cheese production.

International demand

“Chr. Hansen’s move into probiotic cheese is only natural,” says Nanna Borne, Marketing Manager, Cheese Cultures, Chr. Hansen. “Dairies and ingredients suppliers first spotted yoghurts as a suitable application for probiotics but cheese is another promising category. We have experienced an increasing international demand within this area in recent months,” says Nanna Borne.

Success factors

According to Sarita Bairoliya, Global Marketing Manager, Probiotics, Chr. Hansen, a number of factors characterize a successful probiotic food application:

• Technologically the right food vehicle
• Food vehicle intrinsically perceived as healthy
• The health claim must make sense for the consumers
• The product is backed by a credible marketer
• Convenience, wellness and good taste

Low-fat and probiotic

In Norway, dairy Synnove Finden recently launched a low-fat Continental type cheese fortified with Chr. Hansen’s probiotic strain BB12®. The sliced 10% fat cheese — “Så Lett Gulost” (So Light Yellow Cheese) — is part of a cheese family which includes a straight 10% fat cheese and a 27% fat cheese fortified with vitamin D. “Just as the vitamin D variety which is selling really well we expect the probiotic cheese to appeal to health-conscious Norwegians with an active lifestyle,” says Morten Munthe Horn, Marketing Manager, Synnove Finden.

Friendly bacteria

Probiotics are beneficial bacterial cultures that, when consumed in adequate amounts, can reward your body with health benefits such as improving digestive health, promoting regularity and enhancing your immune system. Innovation and documentation make Chr. Hansen stand out as a quality supplier of probiotics. Strain research and selection, published clinical studies, and stringent quality control ensure the effectiveness and safety of Chr. Hansen’s well-known probiotics for dairy applications and dietary supplements — particularly the flagship strains BB12®, LA5® and L.Casei 431®.

Chr. Hansen is a global bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries. The products include cultures, enzymes, probiotics and natural colors, and all solutions are based on strong research and development competencies coupled with significant technology investments. Revenue in the 2013/14 financial year was EUR 756 million. The company holds a leading market position in all its divisions: Cultures & Enzymes, Health & Nutrition and Natural Colors. It has more than 2,500 dedicated employees in over 30 countries and main production facilities in Denmark, France, USA and Germany. Chr. Hansen was founded in 1874 and is listed on NASDAQ OMX Copenhagen.

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