While the popularity of food cultures that can help improve quality and shelf life has increased over the past years, Chr. Hansen reveals the mechanisms that can explain the main part of the inhibitory effect against yeast and mould spoilage organisms. Peter Thoeysen, director in dairy bioprotection for Chr. Hansen, writes more on the mechanism of lactic acid bacteria (LAB) has in the suppression of spoilage organisms, and highlights the drivers for including LAB with bioprotective effects in dairy products.
BY PETER THOEYSEN
As consumers, we have likely suffered from food poisoning at some point, found a mouldy yoghurt in the back of the fridge, or thrown away rotten food. In particular, dairy products are a significant contributor to global food waste and losses due to high turnover, fragile supply chains, and relatively short shelf life. According to the Food and Agriculture Organization of the United Nations (FAO), the dairy sector alone has an estimated loss of about 20% at different stages of the value chain.
One of the main challenges in keeping products fresh is contamination by yeast and mould, which are naturally present everywhere. Contamination quickly leads to spoilage, especially if there are disruptions in the cold chain from production to the consumer’s table. At the same time, most consumers are increasingly aware of what they eat, and on the lookout to avoid undesired artificial ingredients on the label.
The global food industry is experiencing strong demand for safe, healthy, tasty and natural products with fewer artificial ingredients. At the same time, there is a demand for longer shelf life and sustainable production and distribution, ensuring that food does not go to waste in the process.
More than 1 billion people consume a product containing Chr. Hansen’s ingredients every day. With 146 years of expertise in microbial solutions for industrial applications, Chr. Hansen is offering a natural remedy – FreshQ food cultures with bioprotective effects.
Find out more about the proposition longer shelf life brings to stakeholders in the dairy value chain and the reduction of food waste through longer shelf life, in our Food & Beverage Asia Jun/Jul 2020 issue. To continue reading the article, click here.