Customers awarded for their cheeses

Chr. Hansen congratulates the medal winners at World Cheese Awards 2013.

For over 20 years the World Cheese Awards, this year held at the ‘BBC Good Food Show Winter 2013’ in the UK, has been bringing together buyers and sellers from the dairy industry worldwide. It is a huge cheese competition attracting close to 3,000 entries from more than 30 countries and it is judged by 220 experts from every corner of the world.

After the international panel of experts has completed its judging, almost 80,000 consumers have the chance of tasting the cheese.

Chr. Hansen is equally pleased and proud to note a significant proportion of customers, scattered around the globe, on the list of medalists among the 786 awarded cheeses.


Committed to innovative solutions
“We would like to congratulate all of the winners and thank them for using our ingredient solutions. Chr. Hansen is deeply rooted in the cheese industry, based on a groundbreaking discovery that revolutionized the cheese production through the development of the first industrialized cheese coagulant. Ever since we have been committed to bringing innovative solutions to our customers,” says Timothy Wallace, Enzymes Marketing Manager, Chr. Hansen.


Two “Dairy Innovation of the Year” awards
Only last month Chr. Hansen took home a Food Ingredients Excellence Award in the “Dairy innovation of the year” category for its SaltLite™ breakthrough innovation.

The SaltLite™ concept, enabling cheese manufacturers to overcome the traditional challenges of reduced sodium (salt) cheese and produce high quality products, is a unique blend of DVS® starter and adjunct cultures and the cheese coagulant CHY-MAX^® M – which, incidentally, received the same award at FI Europe in 2009.

Care to differentiate?
Other recent product launches in the cheese area include EASY-SET^® FLORA, which takes the best from traditional mesophilic cultures and converts it into a robust and flexible culture concept that ensures consistency and allows for optimization of key process parameters such as moisture content in the cheese.

Three different series of well-defined strains to choose from ensure full control of flavor and eye formation and provide a strong platform for development of new cheese varieties and robust production performance.