News

Chr. Hansen launches second generation FreshQ

8 Nov 2017

With Chr. Hansen’s second generation FreshQ, the company says that more dairies can rely on natural freshness and contribute to reducing food waste.

With Chr. Hansen’s second generation FreshQ, the company says that more dairies can rely on natural freshness and contribute to reducing food waste.

Since Chr. Hansen first launched its FreshQ portfolio some five years ago, the company claims it has swept across the global dairy industry and gained recognition for its outstanding protective properties against yeast and mould in an all-natural way – well in line with strong consumer preference for clean label. The new series of FreshQ cultures is said to be even more powerful than the first generation, and ready to expand its global reach.

“We are happy and proud to launch more than 10 new cultures, which will most certainly open the door to new markets and customers,” saod Peter Thoeysen, Marketing Director, Dairy Bioprotection. “It is a new generation that offers improved solutions. The new FreshQ cultures are applicable and optimized to significantly more products and applications (in addition to yogurt, also fresh cheese, kefir, quark and numerous other fermented milk products), and they have stronger protective properties that make them well-suited in regions where the cold chain is under pressure. Last but not least, they offer an alternative to even more chemicals and artificial preservatives than the first generation and thus we can help more customers go natural.”

FreshQ works by inhibiting or postponing the growth of yeast and mould in the fresh dairy product. An externally validated study is said to have shown that by extending shelf life, FreshQ can help reduce food waste.

Today, the company says, 17% of European yogurt production goes to waste – in 80% of cases because the use-by-date expires somewhere in the supply chain. An extension of shelf life by seven days, which Chr. Hansen says is a conservative estimate of the possible impact by FreshQ, would translate into a potential of reducing yogurt waste by 30% in Europe alone.

Reduction of food waste has not only been identified by the UN as a Global Goal for Sustainable Development – it is also high on consumers’ agenda, the company notes, saying that a modest extension of shelf life does not conflict with their preference for freshness as long as it is brought about by natural ingredients, and if it can contribute to reducing waste.

“The second generation of FreshQ has overcome some of the limitations we have identified in the first generation. In the development of the cultures we have also focused on selecting strains that have a minimum impact on the process and help obtain the desired flavour,” said Thoyesen. “What we offer to dairy manufacturers around the world is a competitive edge without compromising their product label; we provide them with a chance to keep their products fresh and safe longer by using nature’s own resources. That not only helps food manufacturers create a great brand experience – it helps them to keep it great.”