Chr. Hansen, a Danish food ingredients firm, has developed new culture concept called FreshQ that helps keep fermented dairy products fresh during shelf life in a natural way.
FreshQ provides effective protection of fermented dairy products like yogurt, sour cream, quark, tvarog and white brined cheese (Feta), the company said.
Developed as a natural 'clean label' alternative to chemical preservatives, the FreshQ cultures are based on unique strains of lactic acid bacteria working together with the starter culture.
Chr. Hansen Global Marketing manager Morten Boesen said, "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 antifungal effect of FreshQ - an effect which is seen both against yeasts and molds and at different storage temperatures."
FreshQ cultures are claimed to increase the perceived freshness of dairy products in customer applications, especially towards the end of shelf life.
Boesen concluded, "Understanding the value chain is key to understanding the benefits and success of FreshQ. Dairies and retailers want to meet consumer needs and minimize total product cost, reduce value drains in their supply chain and protect their brands."
