First results from Novozymes and Chr. Hansen Partnership

Novozymes and Chr. Hansen have applied for a joint patent to YieldMAX PL – an advanced enzyme solution tailor made for mozzarella and pizza cheese.

Three years ago, Novozymes and Chr. Hansen formed a strategic alliance, and now the research and development has paid off. The first product from the alliance is ready and is introduced this week. The two companies have applied for a joint patent to YieldMAX PL – an advanced enzyme solution tailor made for mozzarella and pizza cheese. This is of particular interest to the large United States market. YieldMAX PL is just the first revolutionary enzyme solution from Chr. Hansen and Novozymes. In the coming years, the alliance will continue to work on launching more new enzyme solutions, including solutions that increase yield, or improve texture or taste in dairy products. According to Chr. Hansen, a top ten US dairy has already placed an order for the ingredient, which is just being launched this week.

“Under normal conditions, YieldMAX PL will increase production yield by approximately two percent. This may not seem like very much to the untrained eye, but it is in fact a fine result,” says R&D Director Steffen Ernst from Novozymes. “In comparison, it is estimated that the combined efforts of the entire dairy industry has increased yield by just one percent over the last decade.”

The two equal partners in the alliance have high hopes for YieldMAX PL. The top ten US dairies alone produce an estimated one million tons of mozzarella and pizza cheese each year, and just two percent of that amounts to 20 million kilos of cheese. The potential for the new enzyme is, in other words, hard to miss.

Chr. Hansen note that their partnership with Novozymes combines the unique technologies and know-how of the two companies. In this way, they strengthen and complement each other's value chains and become a strong partner for the dairy industry worldwide. In general, Novozymes contributes with expertise in research, development, and production of the new enzymes, while Chr. Hansen is responsible for sales, marketing, and technical support to customers.

“Novozymes is a world class expert in enzyme development and production, and Chr. Hansen has for more than 130 years worked with the food industry on enzyme solutions,” says Knud Vindfeldt, Executive Vice President for Cultures and Enzymes at Chr. Hansen. “Together, our two companies can achieve results that would never be possible alone.”