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This week, we have conversations with Dr Ross Crittenden, Chr. Hansen’s senior director for commercial development; Molly Renaldo, Fair Trade USA partnerships manager; and Kimberly Carey Coffin, global technical director at Lloyd’s Register. ....
Chr. Hansen launches Vega Culture Kit for fermented plant bases As dairy-free alternatives to yogurt gain traction worldwide, competition continues to grow among producers striving to offer consumers tasty, healthy and sustainable products. With the launch of Vega, a culture kit designed for optimal results across the full scope of plant bases, Chr. Hansen aims to enhance its support of plant-based innovation. Vega is comprised of customizable starter cultures, probiotics and bioprotective strains. Chr Hansen said Vega delivers simplicity with robust performance while offering producers the flexibility to create customized and differentiated features for their products in terms of taste, texture, health and sustainability. ....
‘Vegurt’ innovation: New cultures developed for fermented plant bases A new line of cultures for the plant-based yogurt – or ‘vegurt’ – category has been developed by Chr. Hansen. Named the Vega Culture Kit, Chr. Hansen’s range of starter cultures, probiotics and bioprotective strains respond to growing demand for plant-based yogurt alternatives – otherwise known as ‘vegurts’. New cultures for the ‘vegurt’ category With plant-based yogurt considered more climate-friendly than its dairy counterpart, consumption is on the rise. ‘Vegurt’ – a term coined by the Danish ingredients supplier – is produced from vegan milk alternatives, which are, in turn, predominantly made from nuts, cereals, legumes, or seeds. ....