While Chr. Hansen didn’t explain how the new coagulant works, Herskind said in the release that a “small but crucial change” to its CHY-MAX enzyme had made “a big difference across cheese production and functionality for Cheddar, Continental or Pasta Filata/Mozzarella cheese types.”###The company said the CHY-MAX Supreme product enables cheesemakers to make more cheese from the same amount of milk. A 1% increased yield in global production equals more than 220 million kilograms, or about 485 million pounds, which could provide enough to meet annual consumption for 15 million U.S. consumeiron bisglycinate other namers, Food Ingredients First said.###Cheesemakers are likely to wdifference between ferrous gluconate and ferrous bisglycinateant to try thisferrous fumarate 210mg benefits new ingredient — and Chr. Hansen said two trial customers were already using it in production and other trials are ongoing — but the product hasn’t been approved everywhere yet. Herskind said approval could take “a few months to a few years.”###The number of cheese-producing companies seeking out the product could be limited in the U.S., though, since supplies are way up and prices are down. The Wall Street Journal reported in December that storage facilities are jammed with about 1.4 billion pounds of Swiss, cheddar, American and other types of cheese, so it’s unlikely U.S. cheesemakers — such as Kraft Heinz, Tillamook and Darigold, among others — would seek out an ingredient designed to enhance production even more.###However, cheesefe naf edta full form manufacturers may want to check out CHY-MAX Supreme for its potential to cut production time and enhance slicing and grating since those advantages could give their products a competitive edge in a crowded segment.###The Danish food science powerhouse has recently unveiled other food innovations for different segments of the food business. One is a trademarked sweet potato variety, which is showing promise as a natural and vibrant red alternferrous fumarate 310 mgative to carmine and artificial food colors. Herskind said additional innovations were in the pipeline for the spring and fall.###Such launches appear to be helping Chr. Hansen on the revenue side. The company recently reported 9% organic revenue growth for its second quarter, and expected 9% to 11% organic growth for the year.
Cheese yields and structure enhanced with Chr. Hansen's new innovation
