“The Culture Kit represents the industry benchmark in fermentation of dairy alternative categories, including vegurts.” “These Boost cultures are the newest addition to our VEGA™ Culture Kit for plant-based products, first launched in May 2021,” Crittenden continues. Key benefits of using VEGA™ Boost include improved fermentation performance and more complex flavors -delivering flavor differentiation in plant-based dairy alternatives.” “The new, innovative bacterial strains in VEGA™ Boost offer customers a unique opportunity to tailor the fermentation process to specific product needs. Ross Crittenden, Senior Director for Commercial Development. Hansen scientists used their extensive knowledge of plant-based fermentation to develop these VEGA™ Boost adjuncts,” says Dr. Hansen adjunct cultures that offer increased flexibility in fast fermentation and provide an enhanced flavor experience. Key to the creation of this product was the development of VEGA™ Boost, new Chr. “Producers see the relatively low cost and simple recipe and production process as an added benefit.” This unique fermented fava bean cream cheese alternative can easily be tweaked by using flavors or spices that meet regional preferences for taste, texture and appearance. “When we have presented this cream cheese to consumers, they have been wowed by the great flavor and short ingredients list,” continues Gilleladen. Fava bean proved to have the right sensory, affordability and physical properties to create a great product with the functional and nutritional properties needed in a spreadable vegan cream cheese.Īpplying cultures and fermentation to raise the bar for plant-based dairy alternatives Hansen on new plant-based dairy-alternative concepts at MISTA, a California-based future-food innovation ecosystem. ![]() "We look forward to working with our customers to inspire innovation in this space, using our VEGA™ Boost cultures and application expertise to bring delicious plant-based cream cheese alternatives to life."ĭevelopment of the cream cheese was performed using expertise and best-in-class ingredients from Ingredion, AAK, and Givaudan who have been working together with Chr. “We have succeeded in producing a great-tasting, plant-based cream cheese alternative that delivers a nutritional profile similar to dairy cream cheese in a simple formulation with only five ingredients,” says Christian Gilleladen, Principal Application Scientist at Chr. Hansen has extended its range of cultures for plant-based dairy alternatives and used them to create a breakthrough, dairy-free fava bean cream cheese that boasts sensational taste, good nutrition, sustainability and affordability, in a formulation which can be allergen-free. ![]() Hansen has developed a range of VEGA™ Boost cultures, our newest addition to the VEGA™ Culture KitĬhr. To help producers meet consumer demands for plant-based products delivering on taste, nutrition and sustainability, Chr.
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