Yoghurts, soft drinks or juices with many more of the "friendly" gut bacteria (probiotics) with higher longevity and improved health effects - superior fermented dairy products or new developments within functional foods, we cannot even imagine today. These are some of the interesting prospects, Chr. Hansen researchers and technicians are facing with the help from this new technology.
Revolution within fermentation technology "Historically, Chr. Hansen has delivered quite a few technological breakthroughs to the food industry and the consumers. Especially within dairy cultures this has made the company the undisputed world-leader. And we always look out for new opportunities and new technologies to support innovation and development. We see this as a revolution within the fermentation technology, and we expect to expand, develop and boost our production of cultures and at the same time engage in unique product development of products that could reach the global consumers in 3-5 years," explains Knud Vindfeldt, executive vice president, Cultures & Enzymes, Chr. Hansen.