F E R ME NTAT I O N SO LUT I O N S
CHR. HANSEN’S LAUNCH OF VEGA™ MARKS THE START OF A NEW CHAPTER FOR PLANT-BASED FERMENTATION SOLUTIONS
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s dairy-free alternatives to yogurt, which Chr. Hansen refers to as “vegurts”, gain traction worldwide, competition is growing among producers striving to offer consumers wider and better offerings. These producers must meet consumer demands for options that offer great taste, boosts wellbeing, freshness they can count on, clean labels and lighter carbon footprint. Vega™ is Chr. Hansen’s
22
solution to this shifting landscape, introducing a portfolio of cultures designed to help producers achieve superior fermentation results across variety of plant bases. The new Vega™ Culture Kit comprises three categories of cultures: starter cultures that enable customized flavor and texture, probiotics to enhance health positioning, and a bioprotective culture to maintain quality throughout shelf life.
Food Business Gulf & ME | www.foodbusinessgulf.com
Health-conscious consumers want plant-based options to be delicious and to offer good value for money The demand for vegurts and other fermented alternatives to dairy products has grown significantly in recent years. Consumers are more health-conscious than ever, and are continually on the lookout for options they perceive as healthier and more sustainable, as well as those that support good digestion. Research
April-June 2021
