Chr. Hansen’s “scientific breakthrough” in dairy bioprotection, sharpens fermented plant-based focus

16 Apr 2020 --- Chr. Hansen is accelerating its fermented plant-based activities by joining MISTA, a California-based start-up optimizer focusing on the development of sustainable and innovative foods. Bolstering its portfolio of fermented plant-based solutions and capitalizing on the plant-based trend is a key part of Chr. Hansen’s strategy. At the same time, scientists at the biochemicals giant have hailed a “scientific breakthrough” in what is being pegged as a game-changing chapter in the company’s bioprotection history. They are the first to reveal the mechanism that can explain the main part of the inhibitory effect against yeast and mold spoilage organisms.

The two major announcements coincide with the Danish food ingredients maker releasing its second-quarter financials which show little negative impact from the coronavirus thus far, and point to solid growth in Food Cultures & Enzymes.

This important dairy discovery comes as the popularity of food cultures that can help improve quality and shelf life has increased in recent years, as has the general theme of natural preservation. Chr. Hansen sets itself apart by using “nature’s resources” to help build brands.

It involves the main mechanism of lactic acid bacteria with bioprotective effect against yeasts and molds in dairy products which is all about competition for a specific nutrient, namely manganese. With the increasing use of natural lactic acid bacteria, or good bacteria, such as Chr. Hansen’s FreshQ food cultures, there has been increasing interest in understanding the underlying mechanisms used by certain lactic acid bacteria to delay the growth of spoilage organisms.

The most scientific activities to date have focused on trying to identify antimicrobial compounds produced by the food cultures, but without being able to identify any compounds that could explain a considerable part of the effect. Therefore, it became apparent that other mechanisms play a major role, but the specific mechanism had not been proven – until now.

FreshQ food cultures are lactic acid bacteria strains from Chr. Hansen that have been selected for their ability to help protect dairy products against spoilage caused by yeasts and molds. FreshQ food cultures help protect dairy products from spoilage
FreshQ food cultures are lactic acid bacteria strains from Chr. Hansen that have been specifically selected for their ability to help protect dairy products against spoilage caused by yeasts and molds. They offer a natural solution based on traditional principles of fermentation. They can help make dairy products such as yogurt, sour cream and cheeses stay fresh for longer, helping dairies to reduce food waste and improve quality while catering to the consumer demand for food with less artificial ingredients.

“What we have discovered and proved is the ability of our good bacteria in the FreshQ cultures to absorb a nutrient in fermented milk that yeast and mold need to grow. This nutrient is called manganese. Through a ‘transporter’ in the bacterial strains the nutrient is removed from the food matrix, preventing the unwanted contaminants to feed on it,” says Ana Rute Neves, Director in Bacterial Physiology, Research & Development, Chr. Hansen and affiliated professor at DTU (Technical University of Denmark), Bioengineering.

Starting in-house, Chr. Hansen scientists identified in the strains the transporter that absorbs manganese in a specific dairy food matrix. In cooperation with North Carolina State University in the US, the mechanism was proven at genetic level.

According to Peter Thoeysen, Director in Dairy Bioprotection, Chr. Hansen, the study also confirms that FreshQ food cultures help protect dairy products from spoilage caused by yeasts and molds in a natural way.

“We are truly using nature’s own resources to help our customers build their brands, improve quality and reduce food waste while keeping up with market trends for real food with less artificial ingredients. Being able to describe exactly how they do this on a scientific level is helping us in the quest to support our customers with even better solutions for even more food types in the future. This manifests our role in the bioprotection segment, using the power of good bacteria,” adds Thoeysen.

Accelerating fermented plant-based activity
Meanwhile, Chr. Hansen has joined MISTA, a California-based start-up optimizer. With this collaboration, Chr. Hansen wants to further develop fermented plant-based solutions that help customers match this trend, and help create a sustainable and resilient global food system that can feed a growing population.

When it comes to dairy alternatives, consumers are looking for experiences that provide the same health and taste profiles as associated with traditional dairy products. Fermented plant-based foods – an industry that is evolving rapidly – can also offer promising options, the company notes.

Driven by a global focus and concern for sustainable food production, the plant-based foods industry has gone from being a relatively niche market to much more mainstream. It is positively perceived by consumers and, despite a plethora of plant-based innovation and NPD in recent years, there is still plenty of opportunity and growth expected.

Innova Market Insights identified “The Plant-Based Revolution” as one its Top Ten Trends 2020, building on key themes from previous years which included “The Plant Kingdom,” and “Green Appeal”. The market researcher highlights a 68 percent average annual growth in food and beverage launches with a “plant-based” claim (Global, CAGR 2014 to 2018). Tying into the “Plant-Based Revolution” is the surging consumer demand for meat- and dairy-free products that deliver on clean label claims.

Globally, consumers are enjoying options for a flexitarian or plant-based diet as people look to reduce their meat and dairy intake.

In the past 12 months, 160 new brands of fermented plant-based foods have been launched, according to Chr. Hansen. In the US, plant-based milk alternatives now account for more than 10 percent of the volume of drinking milks.

By joining the MISTA network, Chr. Hansen accompanies other key food players such as Givaudan, Danone, Ingredion and Mars, to work with a selected cohort of around 20 start-up companies.

San Francisco-based MISTA houses a test kitchen, pilot-scale production and laboratory facilities and Chr. Hansen will invest in fermentation capabilities to conduct its own research.Chr. Hansen wants to develop fermented plant-based solutions that help create a sustainable and resilient global food system that can feed a growing population.

“Our foray represents a bold new approach to exploring close-to-market innovation using a tailored ecosystem. It will allow us to participate in building new ideas with innovative start-ups while leveraging the power of large and established ingredient and end-product developers. This will accelerate the innovation, and also increase the chance of success, since all parties are working together for the same goal – ultimately co-creating solutions that address the health and wellness of both people and the planet,” says Ross Crittenden, Senior Director Commercial Development for Plant-based Dairy Alternatives at Chr. Hansen.

MISTA provides a platform for rapid commercialization. “It will give us an opportunity to run rapid prototyping directly with potential customers in collaboration with best-in-class ingredient suppliers. Working closely with the other partners will help us to accelerate our research, and ultimately our product development, within the exciting space of fermented plant-based,” explains Ross Crittenden, who will manage Chr. Hansen’s participation in MISTA.

Chr. Hansen reports improved growth momentum in Q2
Meanwhile, the company reports organic revenue growth of 5 percent in Q2 with improving momentum in all areas: Food Cultures & Enzymes 5 percent, Health & Nutrition 8 percent and Natural Colors 1 percent, lifting the group organic revenue growth in the first six months of 2019/20 to 3 percent.

In Q2 EBIT before special items increased by 6 percent to €83 million (US$90.3 million). The full-year outlook is unchanged.

“Food Cultures & Enzymes delivered solid organic growth as we continue to deliver advanced technology that can help our customers innovate, improve food quality, reduce waste and drive down costs. Especially innovative dairy enzymes, like CHY-MAX Supreme and NOLA Fit are doing very well, and bioprotection grew approximately 15 percent in Q2,” says CEO Mauricio Graber.

“Natural Colors showed positive growth, despite continued negative raw material price impacts and challenging market conditions, as growth and profitability of Fruitmax was strong,” he adds.

COVID-19 impacts
The COVID-19 outbreak in China did not have a material impact on the company’s business in Q2, Graber continues. “However, it is clear that we will see both favorable and unfavorable impacts in the second half of the year, as the virus has spread globally. Chr. Hansen is part of the global food supply chain and has strong offerings for the food, health and nutrition industries. Customers are securing safety inventories to ensure supply continuity to consumers that are buying more at grocery retail as they comply with stay-at-home government directives,” he states.

“The health and safety of our employees and continuity of service to our customers are our primary concerns, but so far we have managed to have all our production sites running at normal operations and have also continued to deliver on customer commitments. Based on the business performance in the first part of the year, we maintain our guidance for the full year, although subject to greater macroeconomic uncertainty due to COVID-19.”

By Gaynor Selby

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