Chr Hansen extends FreshQ bioprotection solution for fermented plant-based segment

Improving robustness of fermented products against spoilage

Chr Hansen
Fermenting with FreshQ DA in the food culture solution can improve the robustness of fermented products against spoilage throughout the value chain, maintaining quality for longer to optimize consumer satisfaction. Photo - Chr Hansen

The new FreshQ DA culture combines Chr Hansen‘s 145 years of food microbiology expertise, focusing on fermentation solutions for plant-based products to help keep them naturally safe and fresh for longer.

At a time when fermented plant-based products are experiencing increasing popularity, Chr Hansen launches FreshQ DA, the food culture selected to help strengthen fermentation of these products, providing better protection against the spoilage caused by yeasts and molds.

“FreshQ DA consists of lactic acid bacteria selected for its ability to out-compete contaminants through fermentation. It works in a variety of plant bases to help keep products fresh for longer,” says Peter Thoeysen, Chr Hansen’s director of Bioprotection. “Bioprotection uses ‘good bacteria’ to fight ‘bad bacteria’, yeast and mold, to help keep food fresh from the inside out. Using fermentation for this is a well-known concept in the dairy world, and it offers similar potential for the fermented plant-based foods industry.”

“With fermentation driven bioprotection, producers are better equipped to build consumer trust in their brand by improving product quality in a natural way. Improving quality and shelf life can also help reduce food waste at the global level, providing consumers with an extended window during which to consume the food they purchase.”

FreshQ DA is the newest addition to Chr Hansen’s FreshQ line. The company first put its groundbreaking, bioprotective solution for traditional fresh dairy products on the market in 2012, then successfully launched the second generation in 2017, and now follows up with a version aimed at the steeply growing market for fermented plant-based foods. With FreshQ, producers can look forward to the following benefits:

  • Help control quality from the factory to the table – Fermenting with FreshQ DA in the food culture solution can help improve the robustness of fermented products against spoilage throughout the value chain, maintaining top quality for longer to optimize consumer satisfaction.
  • Improve supply-chain sustainability – Extending freshness can enable producers to optimize production and logistics, reducing waste in the value chain. It also gives consumers a longer window during which to eat the food. Together, these factors improve efficiency and reduce waste, improving the sustainability of individual companies and strengthening the global food system’s resilience.
  • Meet the demand for real food with fewer artificial ingredients – Including FreshQ cultures in the fermentation can help extend shelf life without extending a product’s list of ingredients.

Plant-based food consumers often take a profound interest in sustainability. A June 2020 poll* of American adults found that 48% of plant-based food purchases were motivated by this food category being a better choice for the environment.

“As more consumers become interested in focusing their diets around healthy and sustainable foods, growing numbers of plant-based producers will enter the market to satisfy these demands, making this an increasingly competitive industry. Using FreshQ DA in their fermentation help our customers distinguish their products, protect their value chains, and deliver premium-quality results in every package,” says Thoeysen.

“We all know the disappointment we feel when pulling food out of the fridge only to discover it has gone bad. At Chr. Hansen, we are proud of our track record of helping producers improve their fermentation to help keep food as fresh as possible, for as long as possible, using nature’s own tools to enhance the safety, freshness, and sustainability of foods consumers rely on.

With the launch of FreshQ DA, we deepen our collaboration with players in the plant-based space at a time when consumers are more focused than ever on real food ingredients and healthy options. As we embark on this new chapter, we are one step closer to building a more resilient food system and making sustainable consumption possible for every food preference,” concludes Thoeysen.

* Source: Mattson. A naturally representative sample of US adults polled in June 2020


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