Chr. Hansen Wins Two Prestigious Awards at FI Europe

Chr. Hansen products were awarded in two Food Ingredients Excellence Award categories at the FI Europe 2009 trade show taking place in Frankfurt, Germany this week.

19 Nov 2009 --- Chr. Hansen products sweep the Food Ingredients Excellence Award board at the Food Ingredients Europe 2009 trade show.

On Nov. 17, Chr. Hansen products were awarded in two Food Ingredients Excellence Award categories at the FI Europe 2009 trade show taking place in Frankfurt, Germany this week. Award candidates represent the best and most innovative ingredients new to the market in the last two years.

Innovative cheese coagulant and outstanding meat culture

The cheese coagulant CHY-MAX M won the “Dairy Innovation of the Year” award and the meat culture Bactoferm Rubis was awarded the “Savoury/Meat Innovation of the Year” prize.

“Innovation is the key word of our strategy, so we are very proud that Bactoferm Rubis has received this prestigious accolade at an important event like this,” comments Chr. Hansen’s John Jensen, Marketing Director, Meat Cultures from FI Europe.

“It’s very encouraging for Chr. Hansen to receive this recognition of CHY-MAX M’s highly innovative qualities,” says Chr. Hansen’s David Stroo, Marketing Director, Enzymes & Tests.

Bactoferm Rubis

Since the introduction of pre-packaged convenience food like sliced cured meat products in the supermarkets light induced oxidation has had a significant effect on the appearance and shelf-life. Packaging solutions have not solved the problem – Bactoferm Rubis does the trick in a natural way through its ability to consume oxygen as part of its natural metabolism and without otherwise affecting the sensoric quality.

CHY-MAX M

With the introduction of CHY-MAX M Chr. Hansen shows confidence in its next generation chymosin for cheese making. Reduced costs-in-use (lower dosage, higher cheese yield), better process control, improved flavor/reduced bitterness, and increased shelf-life are some of the attractive characteristics of the product.