Culture

Chr. Hansen

Keep wine great with natural protective cultures.

While it takes time and diligence to build a strong brand, all efforts can be jeopardized by a quality deviation in a single vintage.
Most of the time, the winemaking practices would primarily go for the use of high dosage of sulphites (sulphur dioxide, SO2) to prevents the growth of undesirable microorganisms leading to flavor defects.

But, if sulphites may seem interesting for their antioxidant and antibacterial properties, wine containing sulphites are more and more discarded by consumers looking for chemical free options.
Indeed, sulphites also have health implications for about 10 percent of all consumers. If most of them suffer from minor irritations, asthmatic people among others can face severe reactions.

Viniflora® cultures enable winemakers to improve the quality of wine from year to year in the respect of its character, allowing the brand to keep up. But it is also an effective solution for lowering/removing sulphites in wine, opening doors to the wineries to respond to consumers demand for more natural wines and global trends for less chemical/ preservatives. 

So, with selected yeast and bacteria from Viniflora® range, it becomes possible to produce wines with low or no SO2 without compromising on quality, and with much less unwanted volatile acidity.

Viniflora® Wine Culture

Conventional (Non-GMO)

Driven by alcohol and calorie reduction trends, both brewers and soft drink producers are on the look for the next generation malt-based beverages. The challenge, however, is the negative taste perception of non-alcoholic beers.

According to Mintel, Only 27% of German beer drinkers and 34% of Spanish beer drinkers think low/no alcoholic beer tastes just as good as full-strength beer (4-6% ABV). Only a clean, full-flavored non-alcoholic drink brewed from just four ingredients: water, barley, hops and yeast will convince even the most skeptical consumer.

The specially isolated and selected strain used in NEER™ converts monosaccharides into specific and desirable flavor compounds helping you produce a tasty brew without the alcohol. Our frozen specialty yeast utilizes a direct inoculation method that eliminates the need for propagation for ease of use.

This process also reduces planning complexity and time out of the production process, lowering risk and increasing productivity. The result is more than just a low-alcohol, low-calorie beer substitute; it’s a refreshing full-flavored drink that can hold its own on many occasion.

NEER™ Non-Alcoholic Beer Fermentation Culture

100% juice is a category under pressure for both price and increasingly sugar and calorie content. According to Mintel, 100% juice has declined by 2% in Western Europe and 4% in North America. At the same time, vegetable juices are rising in popularity, but consumers are not accustomed to the earthy flavours that can be strong in vegetable juice. Consumers want the flavours they like in healthy, convenient, and safe formats. 

Kombucha and other infusions face other challenges with shelf-life with the risk of contaminants creating an unexpected production of alcohol. To produce safe fermented teas at scale and satisfy increasing consumer demand, different modes of production are needed.

Our Harvest LB-1 cultures satisfy the market needs for both fermented juices and teas. Available in a freeze-dried format for direct inoculation, Harvest LB-1 is easy and safe to use and protects your beverage from the development of alcohol producing organisms.

Harvest LB-1 Juice and Tea Fermentation Culture

Blend of two Streptococcus thermophilus to ensure good robust and fast acidification and flavor of fermented dairy alternatives.

YOFLEX® YF-L01 DA Plant-Based Yogurt Culture

OK Kosher

Halal

Natural carotenes are yellow to orangish yellow. Our natural coloring substance is obtained from fruits of the palm oil tree and is the richest natural source of mixed carotenoids.
		
It is commonly used in beverages, spreads and functional foods. We can assist you in converting from artificial colors to natural yellow from both a technical and a commercial point of view.

Natural Carotenes

Facts about Streptococcus thermophilus (TH-4®)
Identified as Streptococcus thermophilus 

Originates from Chr. Hansen’s collection of dairy cultures

TH-4® is a registered trademark of Chr. Hansen A/S

Used worldwide since around 1981 as a traditional starter culture for fermented food and recently also in food supplements for children, with no reported consumer illness or injury

Tested in clinical studies infants to adults, with no reported serious adverse events

Well-documented strain 
Streptococcus thermophilus (TH-4®) has been used for a long time and is regarded as safe based on its long history of use. The strain is considered Generally Recognized As Safe (GRAS) by the US Food and Drug Administration (FDA) in the US. In Europe, Streptococcus thermophilus has been granted Qualified Presumption of Safety (QPS) status since 2007 by the European Food Safety Authority (EFSA) – a status granted on species level.

We offer Streptococcus thermophilus (TH-4®) for dietary supplements and infant formula. Please contact us for more information about the probiotic strain.

Probiotic Streptococcus thermophilus (TH-4®)

Facts about Lactobacillus (F-19®)
Identified as Lactobacillus paracasei 

Originates from humans

F-19® is a registered trademark of Arla Foods AB

We offer Arla Foods’ flagship probiotic strain
The F-19® probiotic strain has been used in food and dietary supplements since 1995. Lactobacillus (F-19®) is Arla Foods’ flagship probiotic strain – you may know it from “Arla Cultura®,” the name of their popular probiotic yogurt sold in Scandinavia. We have an exclusive global license agreement with Arla Foods to produce and sell the strain in Europe for nonfood products and in the rest of the world for all products.

In Europe, Lactobacillus paracasei has been granted Qualified Presumption of Safety (QPS) status by the European Food Safety Authority (EFSA) – a status granted on species level.

We offer Lactobacillus (F-19®) for dietary supplements and fermented milk products. Please contact us for more information.

Probiotic Lactobacillus (F-19®)

Facts about Lactobacillus (L. CASEI 431®)
Identified as Lactobacillus paracasei subsp. paracasei 

Isolated from infant feces 

L. CASEI 431® is a registered trademark of Chr. Hansen A/S

Used worldwide since 1995 as an ingredient in food and food supplements, with no reported consumer illness or injury

Tested in clinical studies from infants to adults, with no reported serious adverse events

Strong clinical documentation package 
The L. CASEI 431® probiotic strain has been used in food and dietary supplements since 1995 and is one of the best documented probiotic Lactobacillus strains. It has been described in over 801 scientific publications and more than 201 clinical studies. Most recently, the world’s largest clinical study on the immune effect of probiotics (L. CASEI 431®) in adults was published2. 

The US Food and Drug Administration (FDA) has designated the L. CASEI 431® strain as Generally Recognized As Safe (GRAS). In addition, Lactobacillus paracasei has been reviewed and granted New Dietary Ingredient (NDI) status by US FDA. In Europe, Lactobacillus paracasei has been granted Qualified Presumption of Safety (QPS) status since 2007 by the European Food Safety Authority (EFSA) – a status granted on species level.

We offer Lactobacillus (F-19®) for dietary supplements and fermented milk products. Please contact us for more information.

Probiotic Lactobacillus (L. CASEI 431®)

Facts about Lactobacillus reuteri (RC-14®) 
Latin name: Lactobacillus reuteri  

Originates from the vagina of a healthy woman 

RC-14® is a registered trademark of Chr. Hansen A/S

Used since 2004 as food supplement worldwide, with no reported consumer illness or injury

Tested in numerous clinical studies in women, with no reported serious adverse events

Facts about Lactobacillus rhamnosus (GR-1®)
Latin name: Lactobacillus rhamnosus  

Originates from the distal urethra of a healthy woman

GR-1® is a registered trademark of Chr. Hansen A/S

Used since 2004 as food supplement worldwide, with no reported consumer illness or injury

Tested in numerous clinical studies in women, with no reported serious adverse events

Extensively documented strain combination
The RC-14® and GR-1® probiotic strains have been used in combination in dietary supplements since 2004, and they have been described extensively – to date, in more than 1301 scientific publications and 251 clinical studies.

In Europe, Lactobacillus reuteri and Lactobacillus rhamnosus have been granted Qualified Presumption of Safety (QPS) status since 2007 by the European Food Safety Authority (EFSA) – a status granted on species level. The US Food and Drug Administration (FDA) has designated the RC-14® and GR-1® strains as NDIN (New Dietary Ingredient Notification).

We offer the combination of Lactobacillus (RC-14®) and Lactobacillus (GR-1®) for dietary supplements. Please contact us for more information.

Probiotic L. reuteri (RC-14®) & L. rhamnosus (GR-1®)

Chr. Hansen has produced and sold the proven LGG® strain from Valio since 1994. Through our strict processes, high quality controls and state of the art sequencing this LGG strain has remained entirely stable over these 25 years.
		
Lactobacillus rhamnosus (LGG®) is the world’s best documented probiotic strain. It has been used in food and dietary supplements since 1990, has been studied in more than 3001 clinical studies, documenting both its efficacy and safety.

We offer the LGG® strain for dietary supplements, infant formula and fermented milk products. Please contact us for more information on the probiotic strain.

Probiotic Lactobacillus rhamnosus (LGG®)

Facts about Lactobacillus acidophilus (LA-5®)
Identified as Lactobacillus acidophilus 

Originates from Chr. Hansen’s collection of dairy cultures

LA-5® is a registered trademark of Chr. Hansen A/S

Used worldwide as an ingredient in food and dietary supplements, with no reported consumer illness or injury

Tested in clinical studies in dosages up to at least 50 billion CFU/day, with no reported serious adverse events

Well-documented probiotic Lactobacillus strain
Used in food and dietary supplements, and described in more than 150 scientific publications and tested in more than 60 clinical studies as of July 2015, Lactobacillus (LA-5®) is a well-characterized and well-documented probiotic strain.

We offer Lactobacillus acidophilus (LA-5®) for dietary supplements and fermented milk products. Please contact us for more information about the probiotic strain.

Probiotic Lactobacillus acidophilus (LA-5®)

Facts about Bifidobacterium, BB-12®
Identified as Bifidobacterium animalis subsp. lactis
Originates from Chr. Hansen's culture collection
BB-12® is a registered trademark of Chr. Hansen A/S
Used worldwide since 1985 as an ingredient in food and dietary supplements, with no reported consumer illness or injury
Tested in clinical studies in persons ranging from new-born preterm infants to the elderly in doses up to at least 100 billion CFU/day, with no reported serious adverse event

We offer Bifidobacterium (BB-12®) for dietary supplements, infant formula and fermented milk products. Please contact us for more information about the probiotic strain.

Probiotic Bifidobacterium (BB-12®)

Chr. Hansen is a leading, global bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries. We develop and produce cultures, enzymes, probiotics and natural colors for a rich variety of foods, confectionery, beverages, dietary supplements and even animal feed and plant protection. 

Our product innovation is based on more than 30,000 microbial strains – we like to refer to them as 'good bacteria'. Our solutions enable food manufacturers to produce more with less – while also reducing the use of chemicals and other synthetic additives – which make our products highly relevant in today's world. 

Social responsibility is an integral part of Chr. Hansen’s vision to improve food and health. In 2019 Chr. Hansen was ranked as the world’s most sustainable company by Corporate Knights thanks to our strong sustainability efforts, our talented employees and the many collaborative partnerships that we have with our customers.

We have been delivering value to our partners – and, ultimately, end consumers worldwide – for over 140 years. We are proud that more than one billion people consume products containing our natural ingredients every day.

ISO 9001

ISO 22000

HACCP

FSSC 22000

Blend of Streptococcus thermophilus and Lactobacillus bulgaricus supplemented with Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium animalis for flavor and texture.

Chr. Hansen

YOFLEX® YF-L02 DA Plant-Based Yogurt Culture

Chr. Hansen