Cheese catalogue Addressing consumer and industry demands with cutting-edge solutions backed by science since 1874
Chr. Hansen is a global bioscience company. Since 1874, Chr. Hansen has been helping dairy companies throughout the world to produce high-quality cheese and whey products. By working together, we can continue to unlock the power of good bacteria and enzymes to grow a better world, naturally.
2
Ranked a world leader in sustainability by Corporate Knights for five consecutive years
81%
Of our revenue from sustainable products contributes positively to the UN’s Sustainable Development Goals
>1 bn
People consume a product containing a Chr. Hansen ingredient every day
Contents
In this catalogue, we provide an overview of our global cheese solutions with every essential ingredient needed for best-in-class cheesemaking (for acidification, coagulation, ripening, bioprotection and yield optimization), enabling the cheese industry to contribute to the UN goals as well as address consumer and industry demands. Global market and consumer trends
4
Partnering to produce better cheese
12
Cheese types and starter culture solutions
14
Ripening cultures and enzymes solutions
34
Rennet and coagulant solutions
38
Functionality enzyme solutions
44
Bioprotection solutions
46
3
Cheese is the biggest and most valuable dairy category Cheese accounts for the biggest fraction of milk turned into dairy products1 - and cheese represents an even greater share of the value of all dairy products2.
CHEESE SHARE OF MILK VOLUME
CHEESE SHARE OF DAIRY VALUE
20%
36%
Milk for cheese
Cheese
Milk for other products
Other dairy products
1 Chr. Hansen market intelligence (2020) Own data combined with data from FAO and IDF 2 Euromonitor (2020) Retail value and excluding whey value
4
Consumers’ shifting habits mean cheese is now eaten around the clock, and this evolution calls for new innovations in product offerings 150% increase of global
While the three daily meals remain the key occasions for eating cheese, the convenience aspect of snacking represents an opportunity for growth and bringing new solutions to the market1
launches of cheese snacks 2016-20202
CHEESE OCCASION % Selecting Breakfast
AM snack
Lunch
Afternoon snack
Dinner
Late snack
17%
4%
31%
10%
34%
3%
1 Data Essentials 2020, Survey among 1.508 US consumers 2 Mintel GNPD 2022
5
Cheese export pricing is higher than it has been in over three years, but is less volatile compared to other commodities
DAIRY PRICE INDEX
KEY POINTS •
Globally, cheese pricing is up with increasing trends to date
•
Price-up is driven by sustained domestic consumption in export countries
•
Price volatility has been high during the pandemic locally (especially in US)
•
Milk supply will need to be secured, and will likely be more expensive
•
Upstream will have more costs given potentially binding environmental legislation
190 170 150 130 110 90 70 50 2013
2014 Dairy
2015 Butter
2016
2017
2018
2019
Skimmed milk powder
FAO (2022) Dairy price index, FAO (Dec 2021) Dairy market review. Index based on USD per ton
6
2020
Whole milk powder
2021
2022 Cheese
7
Retailers are growing their private-label brands to cater to cost-conscious consumers
GROWTH IN MARKET SHARE FOR PRIVATE LABEL IN RETAIL1 % retail sales value
+22%
19.9
Year 2020
Consumers have become more cost-consciousas a result of the economic uncertainty that has accompanied the COVID-19 pandemic2.
1 Euromonitor 2021 2 Voice of the Consumer Lifestyles Survey 2021 Key Insights – Euromonitor, May 2021
8
The demand for affordable products was one of the most important growth drivers in 2021. Seeking out private-label and low-cost products is universal among all generations and among all income levels2.
16.3
Year 2010
VALUE FOR MONEY
From the Italian origin of buffalo mozzarella, pasta filata has globalized into mass markets for convenience and out-of-home food segments
MOZZERELLA CHEESE APPLICATIONS1
63% of self-identified
51%
Pizza
10%
9%
7%
Prepared Canapes S’wiches/ Meals Wraps
6%
Pasta
2%
Bread
2%
Ready to eat
2%
Shredded Cheese
1%
Pastry
1%
Cheese Spreads
9%
Others
Pizza continues to dominate the use of pasta filata, representing 51% of volumes, but new launches are common in other food products. For every pasta filata launched in supermarkets, eight more new products are launched with pasta filata used as an ingredient.
“pizza lovers” are women2 Many of us might still think of football games and nights out with “the guys” – but today, the more typical consumer of pizza is actually a younger female with a healthy workout schedule.
1 Mintel GNPD, Mozzarella cheese applications 2 PMQ Pizza Magazine
9
Consumers increasingly demand sustainable food Our research shows that the pursuit of real food is a constant negotiation among five consumer value drivers: Taste, health, authenticity, safety, and convenience. But consumers now want more than that.1
75%
92%
of consumers feel food companies hold a lot of responsibility in protecting the environment2
of consumers believe it is important that the ingredients used in foods they buy are produced sustainably2
1 Chr. Hansen 2025 consumer study 2 Palsgaard 2020 insights report
10
How can the cheese industry meet the growingconsumer demand for affordable, sustainable, and high-quality food products? At Chr. Hansen, we help the dairy industry in numerous ways. Here are some examples:
GETTING MORE OUT OF MILK
FIGHTING FOOD WASTE
MEETING DYNAMIC CONSUMER DEMAND
How can we yield more cheese?
How can we extend shelf life and reduce scrap?
How can we create tasty and convenient products?
High moisture retention and precise coagulation is key for higher yield. The right combination of cultures, enzymes and technology enables you to optimize your production processes and gain more with less.
Keeping quality high includes controlling acidification, maintaining texture and protecting against phages. To ensure consistently high quality throughout shelf life, a robust culture program is necessary. For fewer giveaways during production and conversion, select a coagulant that helps to maintain a firm texture.
Ripening cultures and enzymes are specially developed to offer an adventure of the senses – naturally! The right coagulant and cultures ensure the perfect texture for cubed cheese snacks, sliced cheese in an on-the-go sandwich or grated cheese on a freshly made pizza without additives.
11
We are ready to guide you from innovative idea to outstanding end-product
Our bank of more than 40,000 microbial strains represents the culmination of more than 145 years of commitment to helping the food industry tackle challenges and embrace new opportunities. While delivering superior products on time is what we do, collaborating closely with our valued customers and delivering outstanding service is how we do it.
12
INNOVATE
IMPLEMENT
TROUBLESHOOT
With global and local insights into consumer and market trends, we can inspire you to seize new opportunities, improve existing products or enhance productivity
With technical and regulatory insights into ingredients and production parameters, we help you get from initial idea to superior endproduct and always in compliance
With on-the-ground support capabilities in more than 30 countries, we are ready to help you tackle unexpected issues
Our range of cutting-edge cultures and enzymes enable you to achieve optimal acidification, coagulation, and ripening across all cheese types
Starter cultures Functionality cultures Functionality enzymes Bioprotective cultures
Rennet Coagulants
Cultures Molds Enzymes CHEDDAR, PASTA FILATA
Cheddaring
Milk preparation
Acidification
Coagulation
Cutting and curding
Draining and whey handling
Milling/ stretching
Pressing
Scalding and stirring
Ripening
Handling and consumption
CONTINENTAL, SWISS, GRANA, SOFT, TVOROG, WHITE
Molding
Pressing
Brining/ salting
13
Market trends within continental and Swiss cheese COMMODITIZATION OF THE BASICS •
In retail, branded cheeses have 80% market share while private labels are slowly taking shares at the expense of mid-size or smaller brands.1
•
Private labels are slowly increasing in market share (with +0.9% share CAGR).2
GROWTH VIA PREMIUMIZATION •
50% of EU consumers want to try new types of cheese for different meal occasions.1
•
Consumers ask for more authentic cheeses that involve craftsmanship with sophisticated flavor profiles.
CONVENIENCE AS A CONSTANT •
Convenient on-the-go and ready-to-use cheese (e.g. for sandwich-making) is on the rise.1
•
Foodservice continuously demand cheese ingredients with desired functionality for professional kitchens.
1 Euromonitor (2021) 2 McKinsey (2020) Disruption in the dairy aisle – how to win in a changing market
14
•
The continental cheeses are typified by semihard yellow cheeses as the gouda, edam, raclette, manchego including emmental, gruyére and maasdammer cheese types.
•
Global production volume: continental 4.5 million tons, emmental, gruyére and maasdammer-type cheese 1.0 million tons.
•
1-2% expected annual growth until 2025.
22%
EASY-SET® FLORA™ C1000
DVS® DCC 260-290
Mild with no gas formation
Other cheese types
& DVS® CHN
EASY-SET® C500
VOLUME SHARE OF GLOBAL CHEESE PRODUCTION
Continental and Swiss
DVS® FLORA DANICA®
Flavor contribution
MARKET FACTS
Rich with gas formation
Continental and Swiss cheese market and starter cultures overview
DVS® DCC Mild
Long
EASY-SET® FLORA™ C900
EASY-SET® FLORA™ C100
Cheese make time
Fast
All cultures are optimized for coagulant and adjunct use Chr. Hansen mapping, 2021
15
Minimizing risk and yielding more continental cheese With our revolutionary EASY-SET® FLORA™ starter cultures, you can: •
Increase yield up to 1% and reduce downgrades by up to 50% by reducing variation in production
•
Simplify your production by shortening culture make time from 18-24 hours to 10 minutes with a single-step process
Yield even more cheese by combining EASY-SET® FLORA™ with our CHY-MAX® or MICROLANT® coagulant!
16
EASY-SET® FLORA™ is built on a revolutionary concept for defined cultures
Single components (SICO) are a collection of defined single strains sharing a common phenotype or characteristic
TRADITIONAL CULTURE
Large pool of strains as source for EASYSET® FLORA™.
SINGLE COMPONENTS (SICO)
Strains with desired characteristics are identified and purified separately.
The selected strains are grown separately under optimal conditions, fully controlled. These are SICO building blocks.
EASY-SET® FLORA™
Elements can now be blended into EASYSET® FLORA™.
GROUND-BREAKING INNOVATION TRANSFORMING CHEESEMAKING •
The strains that form a SICO are identified from Chr. Hansen’s large culture collection consisting of more than 40,000 strains.
•
To select the right bacterial strains and to optimize the performance of the cultures, high throughput screening methods were used to design the EASYSET® FLORA™ cultures.
•
At the same time, advanced tools were developed to monitor strain balance and to ensure diversity and phage robustness.
In the illustration above, each circle represents a strain, each color a phenotype. Variations in color lightness illustrates variations within the single strains that comprise a SICO.
17
Market trends within pasta filata
PIZZA DRIVES THE PASTA FILATA MARKET •
Half of all mozzarella produced ends up on pizza,1 placing demand on producers for optimal functionality driven by the appeal of cheese stretching, browning and oiling-off.
GLOBAL APPETITE FOR PASTA FILATA •
Global pasta filata production keeps growing2 and leadership will be maintained in mature markets despite shift towards emerging markets.
EFFICIENCY AND YIELD IMPROVEMENT •
To get the highest value out of the milk, manufacturers continuously optimize with a focus on improvement of efficiency and cheese yield.
1 Mintel GNPD, Mozzarella cheese applications 2 Chr. Hansen mapping, 2021
18
Pasta filata market and starter cultures overview
Fast
MARKET FACTS The pasta filata segment includes traditional mozzarella, pizza cheese, provolone and kashkaval.
•
Global production volume: 5.5 million tons.
•
2-4% expected annual growth until 2025.
•
Large investments are being made to increase global production capacity.
DVS® Sinergia & EASY-SET® i400 HM
DVS® STI
Cheese make time
•
VOLUME SHARE OF GLOBAL CHEESE PRODUCTION
DVS® TCC
Pasta filata
DVS® TCC20
Long
Other cheese types
21%
Low (≤ 45%)
Moisture
High (52-60%)
All cultures are optimized for coagulant and adjunct use
Chr. Hansen mapping, 2021
19
Market trends within cheddar cheese
DESIGNED FOR CONVENIENCE •
Global launches of cheese snacks increased by 150% from 2016 to 2020.1
•
Due to large versatility in taste, texture, and cheese body, cheddar serves as a popular base for innovative, convenient snacks.
PRODUCT RANGE DIVERSIFICATION •
Sliced and shredded cheese are growing formats1 that make convertibility and functionality more important than ever.
•
The menu adaption cycle for cheese varieties mainly for food service in the US puts pressure on the cheddar category due to utilization of other cheese types.
EFFICIENCY AND YIELD IMPROVEMENT •
Producers are seeking to get the highest value out of their milk and manufacturers continuously optimize with a focus on improvement of efficiency and yield.
1 Mintel GNPD, 2022
20
•
Cheddar types include Monterey Jack, Colby, Territorials, American cheddar. The types vary from each other in terms of flavor contribution and functionality.
•
Global production volume: 4.0 million tons.
•
2-3% expected annual growth until 2025.
•
US manufacturers produce more than 60% of the global production volume.
DVS® RSF 600 DVS® RSF 900
DVS® RST 1000
Flavor contribution
MARKET FACTS
High
Pasta filata market and starter cultures overview
VOLUME SHARE OF GLOBAL CHEESE PRODUCTION
16%
EASY-SET® A3000 DVS® R
DVS® RST 600
Cheddar
EASY-SET® A2000
EASY-SET® A900
Low
Other cheese types
Long
Cheese make time
Fast
All cultures are optimized for coagulant and adjunct use Chr. Hansen mapping, 2021
21
Market trends within white cheese
DEMOGRAPHIC AND LIFESTYLE CHANGES •
White cheese is growing fast in emerging economies, with growing populations and middle classes driving this trend.
•
Demand is up worldwide for convenient formats of feta-style brined cheeses for tasty culinary experiences and hot cooking.
TRADITION GOES GLOBAL •
Traditional Mediterranean-style white cheese is attractive globally due to healthy appeal in salads and as a meat alternative.
EVOLVING TECHNOLOGY FOR DIFFERENTIATION
22
•
Large developments in technologies for white cheese production increase productivity but put pressure on the functionality of white cheese.
•
To stay ahead, deep knowledge of the interaction between the milk base, cultures, enzymes, and processing conditions is vital.
•
White cheese types are feta and white-brined cheeses.
•
Global production volume: 2.8 million tons.
•
3-5% expected annual growth until 2025.
•
Over 80% of global volume is produced in the Greater Middle East and steady consumption growth is seen in Europe and North America.
DVS® WHITE FLORA PREMIUM
DVS® WHITE FLORA
Flavor contribution
MARKET FACTS
High
White cheese market and starter cultures overview
VOLUME SHARE OF GLOBAL CHEESE PRODUCTION
DVS® WHITE CLASSIC
DVS® WHITE DAILY 80
DVS® WHITE DAILY 40-50 DVS® WHITE STAMP
White cheese Other cheese types
DVS® MO
Low
11%
Long
Cheese make time
Fast
All cultures are optimized for coagulant and adjunct use Chr. Hansen mapping, 2021
23
Market trends within grana cheese
CONSUMER DEMAND FOR AUTHENTICITY •
Grana cheese types are the undisputed heavyweight champion of hard, salty, tangy cheese products.
•
There has been a significant increase in consumer demand for authentic flavor and variety in both foodservice and retail.
INCREASED INTEREST FOR LOCAL SPECIALTIES •
Regional growth is driven by e.g. Italian-style pecorino and South American-style cotija and reggianito.
VERSATILE TECHNOLOGY FOR COST SAVINGS
24
•
Trends favor cheeses that are aged less and therefor are usually less expensive, still with easily grateable goodness as in grana and parmesan, but with a few small differences.
•
This trend is fueling a growing production of grana/ parmesan types on non-grana cheese equipment, primarily in North America.
•
Grana cheese types include parmesan, sbrinz, and pecorino.
•
Global production volume: 1.1 million tons.
•
3-4% expected annual growth until 2025.
•
Italy and US produce 45% and 25% of global grana cheese respectively.
DVS® GRANA DVS® SGD
Flavor contribution
MARKET FACTS
High
Grana cheese market and starter cultures overview
VOLUME SHARE OF GLOBAL CHEESE PRODUCTION
DVS® SA DVS® CO DVS® MLC
Grana Other cheese types Low
DVS® TH
4%
Long
Cheese make time
Fast
All cultures are optimized for coagulant and adjunct use Chr. Hansen mapping, 2021
25
Market trends within soft cheese
PREMIUMIZATION VIA CRAFTMANSHIP •
Authentic storytelling is increasingly used for positioning of soft cheese varieties.
•
Both small- and industrial-scale producers are finding new ways to tap into this trend to drive growth.
CONVENIENCE FOR CONSUMERS, TRADERS, AND RETAILERS •
Global launches of cheese snacks increased by 150% from 2016 to 2020.1
•
Growth in the food service industry and international trade has triggered demand for maintained texture and taste throughout shelf life.
”INSTAGRAMABILITY” •
The rise of social media as a platform to share food pictures fuels vast varieties of soft cheeses with unique visual appeal.
1 Mintel GNPD, 2022
26
•
Soft cheese types are camembert, brie, gorgonzola, crezenza, Argentine port salut.
•
Global production volume: 1.7 million tons.
•
1-2% expected annual growth until 2025.
•
80% of global production is made in five countries: France, Germany, Italy, Canada and Argentina.
DVS® CHD
DVS® FLORA FRESH
DVS® SDMB
Cheese make time
MARKET FACTS
Long
Soft cheese market and starter cultures overview
VOLUME SHARE OF GLOBAL CHEESE PRODUCTION
DVS® MO
DVS® SOFT MILD (SSC)
Soft cheese
DVS® CHN
DVS® FLORA TRADI
DVS® FMD
DVS® SOFT FLORA PREMIUM 1
DVS® SOFT FLORA PREMIUM 2
DVS® WHITE CLASSIC
Other cheese types Fast
7%
DVS® CZ
Low
DVS® SOFT CREMOSO
Flavor contribution
High
All cultures are optimized for coagulant and adjunct use Chr. Hansen mapping, 2021
27
Maximizing the appeal of pizza
28
•
Ensure consistent production with DVS® STI, Sinergia and EASY-SET® starter cultures
•
Improve functionality with our CHY-MAX® coagulant for a firmer texture and even yield more cheese by adding the YieldMAX® enzyme
•
Control browning with the F-DVS® Pure Appeal™ culture
Authentic soft cheese experiences for modern consumers •
Create unique flavor profiles with DVS® solutions and appealing visual looks with SWING® white and blue mold solutions
•
Utilize the full range of all types of coagulants for yield and authenticity
•
Achieve both craftsmanship character and consistent quality even when producing at an industrial scale
29
Market trends within tvorog
RUSSIA’S FAVORITE CHEESE •
White, crumbly, and produced with large variations in taste and texture, tvorog is a household staple in most Russian and Eastern European homes.
•
Favorite attributes are fresh fermented and milky taste, with a mild flavor, low acidity, and a buttery aftertaste.
AUTHENTICITY IN A MILLION WAYS •
The popularity of tvorog can be attributed to its versatility; it can be used in dishes like tiramisu, omelets, cookies, pikelets, dumplings, and pies.
FREE-FROM TRENDS FAVORING NATURAL INGREDIENTS •
30
Regulation is enforced towards use of natural ingredients and free-from solutions to limit the use of texture-enhancing components.
•
Tvorog or twaróg is a very popular and nutritious dairy product in Russia and Eastern Europe that is very similar to western cottage cheese.
•
Global production volume: 0.7 m tons.
•
1-2% expected annual growth until 2025.
•
Over 60% of global volume is produced in Russia and Poland, with other Eastern European markets making up the rest.
Whey drain efficiency
MARKET FACTS
High
Tvorog market and starter cultures overview
VOLUME SHARE OF GLOBAL CHEESE PRODUCTION
FD-DVS® eXact® XMT
F-DVS® eXact® T
F-DVS® eXact® Fit & Tvorog Plus
Tvorog
Low
Other cheese types
3% Long
Cheese make time
Fast
All cultures are optimized for coagulant and adjunct use Chr. Hansen mapping, 2021
31
Market trends within cottage cheese
TAPPING INTO DEMAND FOR HIGH PROTEIN •
Dairy products are second on the list (after eggs) of protein foods that American consumers are the most familiar with and the most likely to consume.1
•
What consumers want most when it comes to protein is naturalness and good taste, and dairy delivers on both.1
THREATS FROM OTHER SEGMENTS •
Offerings like Greek yogurt and skyr intervene the traditional cottage cheese market, requiring new sources of differentiation.
SINGLE SERVING IS A WINNER •
Two thirds of all new cottage cheese product introductions were marketed in pack sizes of 350 grams or smaller in 2021.2
1 New Nutrition Business, 2022 2 Mintel GNPD, 2022
32
•
Cottage cheese has a healthy appeal by being inherently low in fat and high in protein.
•
Global production volume: 0.6 m tons.
•
1-2% expected annual growth until 2025.
•
Cottage cheese is primarily produced in North America, Germany, Poland and Scandinavia.
DVS® FRESCO® 3000
Curd firmness
MARKET FACTS
Softer
Cottage cheese market and starter cultures overview
DVS® KFP Cheese
VOLUME SHARE OF GLOBAL CHEESE PRODUCTION
DVS® FRESCO® 1000NG
DVS® R series & DVS® CC series
Cottage cheese
Firm
Other cheese types
2%
Medium
Yield
High
All cultures are optimized for coagulant and adjunct use Chr. Hansen mapping, 2021
33
Market trends within ripening cultures and enzymes TASTE IS A KEY PURCHASE DRIVER •
Flavor is the most important attribute of cheese according to 43% of US consumers.1
PREMIUMIZATION AS A GROWTH ENABLER •
Growing demand for authenticity creates additional opportunity for the industrialization of crafted cheese that drives profitable business.
•
60% of global consumers are interested in trying new sensory experiences e.g. aromas, tastes, textures, colors, sensations.2
SECURING PRODUCTIVITY, SAFETY AND SUSTAINABILITY
34
•
Increased focus on food safety and regulators enforces standards to document microbes used in cheese production.
•
Cheesemakers amplify the use of modern analysis and technology to follow the flavor evolution, delivering sustainable cheese production and products in time, while decreasing scraps and costs.
1 Data Essentials 2020, Survey among 1.508 US consumers 2 Innova customer survey 2020 (average of UK, US, Spain, France, Brazil, India, Germany, Mexico, China and Indonesia)
Chr. Hansen’s ripening solutions take you on an adventure of the senses Join us on a journey to your signature cheese
DVS®CR
DVS®LH
DVS®PS
SWING®
SpiceIT®
Lactobacillus, Lactococcus lactis & cremoris
Lactobacillus helveticus
Propionic acid bacteria
Yeast and mold
Animal and microbial lipases
FLAVOR PERFECTION
FLAVOR PERFECTION •
Experience sweetness and roasted notes along with a reduced ripening time
IMPROVED SURFACE AND APPEARANCE
FLAVOR PERFECTION
•
FLAVORFUL PERFECTION •
•
•
Increase the quality of low-fat cheese
•
Aid in the formation of crystals on longripening cheeses
•
Create clean and fresh flavors while reducing bitterness Combine CR and LH strains to achieve a broad range of exotic flavors, including buttery, sulfuric, cheesy and fruity flavors
Create different flavor possibilities, from mild and buttery to sharp and pungent
IMPROVED APPEARANCE •
Master eye formation via optimized gas production potential
Create a unique appearance and flavor with different proportions of yeast, mold, and bacteria
CONTROLLED RIPENING SPEED •
•
Explore the diversity of flavors made possible by animal and microbial lipases
•
SpiceIT® is the range of lipases that break down lipids and contribute to piquant flavor development
Shelf life in the market can be prolonged using different SWING® solutions
35
We’ll help you discover the flavor and visual profile that will make your cheese stand out in the dairy aisle FLAVOR
MILD
36
COMPLEX
FLAVOR
INTENSE
Clean
Creamy
Fruity
Nutty
Farmhouse
Sulfur
Buttery
Fresh
Savory
Roasted
Piquant
Earthy
Mild flavor for everyone
Complex flavor ideal for food explorers
Classic dairy flavors and creamy, buttery notes for cheese ideal for any occasion
An abundance of exciting flavors to choose from that add character to your cheese
Intense flavors for discerning cheese lovers Distinct flavors, from piquant to sharp, for discerning consumers
EYES
Small or big eyes Few or many eyes Fast or slow eye development
RIND
Aerobic bacteria for surface shield and ripening, which colors the rind offwhite to orange.
VEINS
White mold and yeast for surface coating Blue mold for veins
Chr. Hansen’s Taste-IT™ Tool helps perfect your recipe
A digital tool designed to assist with professional tasting sessions Taste-IT™ is Chr. Hansen’s new, interactive tool designed to deepen our collaboration for tasting and evaluating your cheese and help you understand the impact of our products on production outcomes
SUBJECTIVE SURVEY ON YOUR PHONE Every participant can taste and rate the cheeses on their smartphone (without being influenced by the opinions of others).
REPORTS Once the survey is conducted, a summary report is generated and can be discussed and shared with all participants.
PAIRED RATING
DATA AND RESULTS
The paired rating / forcedchoice allows untrained, non-professional tasters to map their individual flavor perception in a subjective and intuitive manner.
Flavor evaluation and projects can be followed during trials using the tool – not only for flavor.
37
Market trends within rennet and coagulants PRODUCTIVITY, YIELD AND FUNCTIONALITY •
Cheese producers continuously focus on maximizing the value of milk as they aim for higher cheese yield and better whey quality.
•
Demand for cheese as an ingredient in food service and home cooking calls for functionality improvements.
COMMITMENT TO QUALITY AND CONSUMER NEEDS •
Utilization of multi-certifiable coagulants allows cheesemakers to cater to vegetarian, Kosher and Halal markets and consumers.
•
To ensure quality and yield, the industry demands coagulants to be highly specific, to have low proteolytic activity and to be inactivated when whey is processed.
SUSTAINABILITY •
38
UN global goals put pressure on producers to find ways to get more out of milk - choosing the right coagulant and culture combination can help.
•
Coagulants are used in all cheeses except for cream cheese. Chr. Hansen offers the most extensive range of superior coagulants available.
•
These solutions fulfill every need of a cheesemaker, whether they are pursuing traditional cheesemaking, organic production, or modern industrial cheese production.
CHY-MAX® Supreme
CHY-MAX® M
CHY-MAX® Special
Cheese yield
MARKET FACTS
High
Rennet and coagulants market and solutions overview
NATUREN® Extra & BIOREN® Premium
NATUREN® Premium & BIOREN® Classic
VOLUME SHARE OF GLOBAL COAGULANT USE
MICROLANT® Supreme
THERMOLASE®
FPC coagulant
15%
CHY-MAX® Plus & Extra
Microbial coagulant Animal rennet 30%
Low
55%
MICROLANT® Basic & Classic
Low
Coagulant specificity and whey value
High
All cultures are optimized for coagulant and adjunct use Chr. Hansen mapping, 2021
39
Getting more out of milk
Optimize production by combining a best-in-class starter culture and coagulant with a high-yielding enzyme and the power of technology:
40
•
Increase yield by up to 1% with our groundbreaking CHY-MAX® Supreme coagulant, which increases protein, fat and moisture retention.
•
Yield even more by adding our YieldMAX® functional enzyme.
•
Identify the optimal moment to cut the curd with our CoaguSens™ technology-based solution.
CHY-MAX® Supreme enables a medium-sized European cheese producer to gain a net annual value of €642,000 when converting from 2nd gen FPC ANNUAL VALUE ‘000 Euro 120
38
46 180 608
300
YIELD
FUNCTIONALITY
WHEY
CHEESE QUALITY
INVESTMENT
TOTAL
+0.5% cheese yield increase equals additional 75 tons of cheese.
0.3% less losses during conversion and extension of shelflife equals 45 tons of cheese.
+1% more valuable true whey proteins are kept in the whey equals 15 tons additional true whey protein.
Consistent cheese quality with less bitterness and stickiness throughout shelf life reduces complaints and improves brand equity.
Price increase for our premium coagulant.
Net value converting from 2nd generation FPC with a yearly cheese production of 15,000 tons.
North European Customer, Continental cheese, Yearly Cheese production: 15,000 T. Cheese price 4 EUR/KG (CACL.IT) 2 Whey protein price 4,3 EUR/KG https://www.dairyglobalnutrition.org
41
On how combining the groundbreaking CHY-MAX® Supreme coagulant with DVS® Sinergia culture is raising the industry standard: “Even beyond improvements to profitability, we made better use of the fat content to waste less, improve slice-ability, and yield a better end product.” Eder Desconsi, General Director at HE Brazil
42
Strengthen your competitive advantage with our yield package, consisting of cutting-edge cultures, enzymes, and services
INNOVATIVE CULTURES AND ENZYMES
SUPERIOR SERVICES
UP TO 3% ADDITIONAL YIELD IN PASTA FILATA1
COAGUSENS™ A data-based solution for measuring and controlling your coagulation process
1.5% ↑
YieldMAX®: Functional enzyme that increases yield by increasing fat and moisture retention
EASY-DOSE™
1% ↑
CHY-MAX® Supreme: Coagulant that increases yield by increasing protein, fat and moisture retention
0.5% ↑
DVS® culture: Starter culture that increases yield by increasing moisture retention
TECHNICAL SUPPORT
PHAGEWATCH™ An easy-to-use digital interface with phage audit recommendations and phage monitoring results for securing a consistent production
A system that automates dosing of DVS® cultures into the cheese vat for increased flexibility and convenience
Application experts supporting you from trial to launch
1 Compared to 2nd generation FPC
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Market trends within functionality enzymes IMPROVED YIELD AND PRODUCTIVITY •
Inflationary pressure and increased milk prices are drivers for cheesemakers constantly seeking to produce more cheese out of the same amount of milk.
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Trends show increasing use of enzymes as a natural way to boost yield while still respecting new standards for enzymes and the rising demand for a cleaner label and “artificial preservative-free” or specific GM-free labelling on the final food product.
NEW VALUE STREAMS FOR WHEY •
Whey-derived products are expected to grow 4% annually from 2020 to 2025,1 with a current market value of EUR 8 billion.
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The choice of enzymes is closely linked to the whey value, and especially the ability to inactivate the enzymes is important and enables dairies to optimize yield and functionality.
1 3A Business Consulting. Whey Market, Frans Viser Horizons Newsletter, V7:7, 8:1
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Our functional enzymes increase yield and improve shelf life
NOLA®/HA-LACTASE
AFILACT®
CHRISIN
YIELDMAX®
LACTOYIELD®
Lactase
Lysozyme
Nisin
Phospholipase
Cellobiose oxidase
LACTOSE-FREE
PROTECTION
PROTECTION
YIELD BOOST
YIELD BOOST
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Used in cheese to increase yield
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A novel enzyme that converts lactose, galactose, glucose, and cellobioses to organic acid
Unique and valuable opportunities to build your brand and address market needs for ‘lactosefree’ products, while maintaining an authentic cheese flavor
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Natural and safe option to avoid spoilage of cheese (late blowing & offflavor) caused by clostridia in milk Preferred option to avoid nitrate addition that is unwanted for certain whey qualities Ideal for all cheese types
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A natural antimicrobial compound that inhibits the growth of a wide range of Grampositive bacteria including sporeforming bacteria Results in the improvement of cheese quality and shelf-life extension
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An enzyme that primarily contributes to 1.5% yield improvement in pasta filata, continental, and other cheese types Helps improved functionality in aged/ mature and fresh cheeses
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Market trends within bioprotection
SUSTAINABILITY •
As the environmental impact of dairy production gains more media attention, brands need to continue to reassure consumers that they are striving to mitigate the climate impact of dairy farming and production, e.g. through improved production efficiency or by reducing waste
NATURAL INGREDIENTS •
Staying in tune with consumer interest in cleaner labels, more cheese brands are adopting a natural positioning that emphasizes their use of fewer artificial ingredients
CONSISTENT QUALITY •
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Consumers expect their favorite cheese brand to have the same great look and taste that they like, each and every time
Use BioSafe™ cultures and fermentation with bioprotective effect to reduce risk of late blowing in continental cheese
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Take your business to the next level by combining our innovative solutions with our superior service and tools
STARTER CULTURES Acidification solutions for consistent performance and flexibility in use
BIOPROTECTION
RENNET & COAGULANTS
TECHNICAL SUPPORT Expertise that helps you seize opportunities or tackle challenges onthe-ground or online
Bioprotective solutions to control yeasts, molds and gas formation
FUNCTIONAL ENZYMES Functional solutions for yield, flavor, texture and lactose-free cheeses
RIPENING SOLUTIONS Adjunct solutions for flavor perfection, improve appearance and efficiency 48
Coagulation solutions for more cheese and improved whey quality
Manage phages effectively with the PhageWatch™ digital tool PhageWatch™ is an easyto-use digital interface you can use to find phage audit recommendations, phage monitoring results, and where you can register whey samples that are ready for analysis.
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”Innovation, high quality products that are always delivered on time with incredible customer service and technical support – that’s what I think about when I hear the name Chr. Hansen” Quote from customer survey
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Chr. Hansen Experts for the dairy industry Chr. Hansen believes in improving the quality of food and health. We believe the best results are achieved when working closely with you. Our experienced application and industry specialists provide you with the knowledge, inspiration, support, and customized solutions you need to be successful. Contact your local Chr. Hansen representative to learn more about how we can work together to find the perfect solution for you. FOLLOW US
Version 3, 2022
DISCLAIMER. The information contained herein is presented in good faith and is, to the best of our knowledge and belief, true and reliable. It is offered solely for your consideration, testing and evaluation, and it is subject to change without prior and further notice unless otherwise required by law or agreed upon in writing. There is no warranty being extended as to its accuracy, completeness, correctness, non-infringement, merchantability or fitness for a particular purpose. To the best of our knowledge and belief, the product(s) mentioned herein do(es) not infringe the intellectual property rights of any third party. The product(s) may be covered by pending or issued patents, registered or unregistered trademarks or similar intellectual property rights. All rights reserved.