Salt-Reducing Cheese Ingredient Solution Secures Chr. Hansen Innovation Award
21 Nov 2013 --- For the third time in a row (2009, 2011 and 2013) Chr. Hansen takes home a Food Ingredients Excellence Award in the “Dairy innovation of the year” category.
Last night a leading panel of industry experts selected Chr. Hansen’s SaltLite concept - a breakthrough cultures and enzymes solution which enables cheese producers to cut sodium content by up to 50% while maintaining great taste and texture - over competitor ingredients at this year’s prize giving at Food Ingredients Europe in Frankfurt, Germany.
The renowned FI Excellence Awards recognize individuals and businesses for their exemplary work and contribution to the industry.
Truly improving food and health
Upon proudly accepting the award Timothy Wallace, Enzymes Marketing Manager, Chr. Hansen said: “I am honored to be receiving this accolade on behalf of Chr. Hansen. It confirms that SaltLite is indeed an innovation breakthrough — one that really substantiates our corporate vision of 'Improving Food & Health'.”
“The judges have acknowledged that SaltLite enables cheese manufacturers to overcome the traditional challenges of reduced sodium cheese and produce high quality products. Reducing sodium in cheese is technically challenging as it has adverse impact on taste, texture and shelf life.
Commercial attempts to reduce salt in cheese have been largely unsuccessful due to poor product quality. Although consumers desire healthier foods, most are unwilling to trade quality for health. Using SaltLite, cheese producers are able to reduce sodium levels up to 50% while ensuring exceptional product quality,” Wallace says.
