Chr. Hansen has launched a new coagulant that is said to help cheesemakers increase yield and deliver greater commercial returns.
Called CHY-MAX Supreme, the ingredient is the third generation of the CHY-MAX fermentation-produced chymosin range of coagulants and a result of five years of research.
Chr. Hansen said the product allows for a yield increase “of up to 1%”, “produces more milk and cheese in less time”, and enables “better slicing and grating of cheese”.
Soeren Herskind, vice president, commercial development, Chr. Hansen, said: “We understand the challenges of modern cheesemakers who are under pressure to generate maximum value, increase flexibility, and meet customer demand for better functionality and convenient cheese formats. To accommodate those needs, we are delighted to bring our newest innovation to the market.”
He added: “With experts based in over 30 countries, we are ready to go on-site and ensure our solutions work optimally in our customers’ products and production systems. Whether they want to optimise processes, develop new products, or reduce their environmental impact, Chr. Hansen is a wide-ranging partner with cultures, enzymes, digital tools for measuring coagulation, and local expertise to help our customers turn challenges into opportunities.”
The development follows on from a series of new ingredient launches by Chr. Hansen so far this year. Last month, it released nu-trish LGG DA probiotic for plant-based dairy products as a response to increased innovation in the dairy alternative sector.
In February, the company commercialised a new vegetable variety – the Hansen sweet potato Ipomoea batatas – using traditional breeding methods to create a natural red alternative to carmine.
The product, which is the result of a decade-long breeding programme, is the basis for Chr. Hansen’s FruitMax line of bright red solutions, which can be used in confectionery, water ice, bakery and bakery decorations, fruit preparation and fermented milk products.
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