“The FreshQ cultures have been developed as a natural ‘clean label’ alternative to chemical preservatives,” said Chr Hansen global marketing manager Morten Boesen. “They are based on unique strains of lactic acid bacteria working very efficiently together in synergy with the starter culture.
“Consumers want natural products but it’s a big a challenge to make natural yogurt, sour cream etc, and at the same time assure that they are fresh and unspoiled until the end of shelf life. Our studies have shown significant anti-fungal effect of FreshQ – an effect that is seen against yeasts and moulds and at different storage temperatures.
“Besides the anti-fungal effect, FreshQ cultures have been reported to increase the perceived freshness of several dairy products in customer applications, especially towards the end of shelf life.”
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