Dairy Processing - November/December 2023 - 34

FORMULATIONS
When customers came to Chr.
Hansen asking for assistance with
developing plant-based cheeses, the
company's microbiologists stepped
up to the challenge. The company
developed a range of cultures
specific to dairy alternatives.
" It can be daunting for
producers to select and ferment
the wide array of plant bases,
such as coconut, almond, oat,
pea, soy and even blends that
combine these bases, " said Ross
Crittenden, senior director of
commercial development at
Chr. Hansen. " The result is a
portfolio of resilient and flexible
options that take the worry out of
fermentation performance. "
The company's vegan culture kit is the
to develop a " cocktail " of microorganisms to solve industry
needs as they surface.
" We test the cultures in relevant model systems to verify
performance, " said Albiniak. " By using bioscience and nonGMO
techniques, we are able to create and improve upon our
strains to offer our customers the best solution for their needs. "
culmination of years of testing and screening for strains
that deliver robust performance across the gamut of plant
bases. It includes starter cultures, as well as adjuncts. They
can help boost productivity by accelerating fermentation
speed without losing texture, according to the company. The
adjuncts fuel creativity by offering
lactase
HELPS ELIMINATE
ADDED SUGARS
Many processors continue to focus
on reducing, and when possible, eliminating
added sugars in dairy foods in
efforts to appeal to the growing number
of consumers who are avoiding
these empty calories associated with
weight gain and diabetes.
The dairy industry is uniquely
poised to use the lactase enzyme
to assist converting milk's inherent
sugar-lactose, a disaccharide - into
its sweeter-tasting monosaccharide
units: glucose and galactose. It's a
win-win for marketers who want to
make an added sugar content claim
and consumers who avoid lactose
because of digestive issues.
34 NOV-DEC 2023 | DAIRYPROCESSING.COM
Approximately 65% of the human
population has a reduced ability to
digest lactose, according to the National
Institutes of Health.
Early this year, Clover Sonoma,
Sonoma, Calif., rolled out Clover the
Rainbow Milk with a Splash of Flavor.
The milk comes in three varieties
and is made with organic 2%
lactose-free milk. Lactase enzyme is
added to eliminate lactose and assist
with natural sweetness.
Chocolate has 2 grams of added
organic cane sugar, along with organic
cocoa and organic natural flavors.
Strawberry has no added sugars.
It is made with strawberry juice
concentrate and natural flavors. Vanilla
also has no added sugars.
Recently, Thor's Skyr, Portland,
Maine, began
adding lactase
to its Icelandic
skyr, enabling
the company to
make a no-added-sugar
claim. When no sugar is
added, protein content increases.
" We know consumers are looking
for more protein and less sugar, so
we are excited to be able to launch
our new formula that will help introduce
skyr to a wider demographic, "
said Unnar Beck Daníelsson, chief
executive officer. " Not only does the
skyr taste delicious and refreshing,
but it allows people with lactose
intolerances and stomach sensitivities
to enjoy the product as much as
anyone else. "
THor's Skyr
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Dairy Processing - November/December 2023

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