Chr Hansen’s new culture for pizza reduces degree of browning by up to 100%

Achieves a predictable appearance!

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Chr Hansen's new culture meets consumer expectations for food made with natural ingredients. Photo - Chr Hansen

Global bioscience company Chr Hansen offers a new product that can help pasta filata makers to produce mozzarella type cheeses, and regional variants such as provolone, kashkaval, oaxaca, and many more, with a tailored level of browning, when the cheese is baked on top of pizza for the foodservice industry. The F-DVS Pure Appeal culture is launched on a global scale to ensure that pasta filata producers have the choice they require to satisfy current and emerging consumer trends and create the appearance that consumers associate with a desirable pizza experience.

It is not known exactly who was the first person to put toppings on a flatbread and eat it, but whoever that was, modern humans owe them a debt of gratitude. People worldwide love pizza, and the ever-increasing demand is accelerating the production of pasta filata, which is the largest, fastest-growing segment and most globally widespread cheese type, accounting for 25% of cheese produced globally. According to Bloomberg, it is estimated to reach EUR 78,570 million (US$ 88,853 million) by 2027, with a CAGR of 5.5% (2019-2027), primarily driven by the foodservice industry.

Empowering cheese & pizza producers for browning & quality

“As foodservice pizza continues its aggressive growth, globally, we focus on addressing customer needs with practical solutions. Pizzerias pride themselves on expedient service with the intent to deliver pizza to their customers from point-of-sale to consumption as fast as possible. Having predictable cheese performance and appearance is critical and often out of their control – especially “browning”, explains Tony Salvador, commercial development manager, Pasta Filata, and Chr Hansen. “One key reason is the need to optimize pizza baking time for faster delivery, hence increased oven temperature, which “burns” the cheese. In addition, there is a distinct consumer trend towards whiter looking (less burned) pizza appeal,” he elaborates.

To the rescue comes our new F-DVS Pure Appeal culture, which reduces the degree of browning by up to 100% and enables pizzamakers to achieve predictable appearance every time. Simultaneously, the solution helps protect the cheese from yeast and mold spoilage throughout the supply chain. DVS is a registered trademark of Chr Hansen A/S

“As a natural solution, F-DVS Pure Appeal culture meets consumer expectations for food made with natural ingredients, and it contributes to a stronger sustainability profile through enhanced water and energy conservation,” Tony Salvador adds. “As the global demand for pizza continues to rise, the ability to control browning and quality becomes a key priority. Chr Hansen continuously develops and diversifies the pizza market opportunities. Here our new product launch can really make a difference and help customers in the food service industry improve functionality and maintain efficiency, which is a key competitive parameter,” concludes Salvador.

Denmark based Chr Hansen is a leading, global bioscience company that develops natural solutions for the food, nutritional, pharmaceutical, and agricultural industries. The company develops and produces cultures, enzymes, probiotics, and natural colors for a rich variety of foods, confectionery, beverages, dietary supplements, animal feed, and plant protection.

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