FiE 2017: Sugar reduction, proteins and performance dominate in Frankfurt

Nov 2017


33 / 50
  • With Chr. Hansen’s second generation FreshQ, more dairies can rely on natural freshness and contribute to reducing food waste, according to the company which has just launched the new product five years after debuting its FreshQ portfolio five years ago. Today 17 percent of the European yogurt production goes to waste – in 80 percent of the cases because the use-by-date expires somewhere in the supply chain. An extension of shelf life by seven days, which is a conservative estimate of the possible impact by FreshQ, would translate into a potential of reducing yogurt waste by 30 percent in Europe alone, claims the company.