Dairy Processing - September/October 2022 - 34

FORMULATIONS
The dairy
enzymes market
is expected to
Global Market Insights Inc.
exceed $1 billion
by 2030.
is present in the final product.
Cows' milk inherently
contains an array of lactic
acid bacteria, which is
why it sours over time. In
commercial manufacturing,
processors rely on suppliers
to provide specific bacterial
strains that perform defined
functions. This might be to produce
a milder-tasting yogurt or maybe one that's more tart, or to
expediate coagulation of curd during cheesemaking.
Of course, plant-based dairy-type products do not contain
lactose, which is one of their selling points. Thus, different
cultures are required for plant-based products.
Chr. Hansen now offers a culture kit specific for
vegan " yogurts. " It is comprised of customizable starter
cultures, probiotics and bioprotective strains. It simplifies
the production process for manufacturers while offering
flexibility to create customized and differentiated features
for their products in terms of taste, texture, health
and sustainability.
" We are particularly excited about this launch because
it gives us the opportunity to apply our 145-year legacy of
work within the dairy industry to this highly innovative and
rapidly growing segment of the market, " said Ross Crittenden,
Chr. Hansen's senior director for commercial development.
" We aim to leverage our deep expertise in food fermentation
and history of close collaboration with producers to help
the industry elevate the art of fermented plant-based
craftsmanship. "
The company also recently launched a culture that
allows dairy manufacturers to create naturally sweeter
products while reducing added sugar. The culture relies on
Streptococcus thermophilus and Lactobacillus bulgaricus
cultures. It can convert the existing sugars in milk, using more
of the lactose and yielding glucose, which provides a greater
sweetness intensity. This means you can add less sugar
and still get the same sweet-tasting product, resulting in a
healthier product offering.
" Dairy manufacturers often add sugar to their products
to compensate for the taste of post acidification, finding the
right balance between sweet and sour, " said Jessica Bentley,
commercial development manager of fresh dairy at Chr.
Hansen. " With our new patented culture, post acidification is
very low, which reduces the need for added sugar. "
Many of the dilemmas cultures and enzymes solve for
the industry include innovations that increase productivity,
sustainability and product appeal to consumers, according to
Hendrickson.
" The future of this segment will allow producers to be
more efficient in their operations and will play into their
ability to be a sustainable company in a climate-conscious
economy, " she said. " We also see fermentation continue
to grow in demand with consumer's increase in education
surrounding the importance of a healthy microbiome. This
could lead to new products and even new segments that don't
currently exist. "
34 SEP-OCT 2022 | DAIRYPROCESSING.COM
http://www.DAIRYPROCESSING.COM
Dairy Processing - September/October 2022

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