New dairy free probiotics and fermentation cultures


Dated: 12 March 2008

In an attempt to help foodstuff producers meet a rising consumer demand for soy-based products, Chr. Hansen introduces the popular BB-12 and LA-5 probiotics in dairy free versions. Two dairy free fermentation cultures for soy yoghurt production are also marketed now: YF-L01 DF and YF-S21 DF.

“Obviously dairy free ingredients are very suitable for markets with a high prevalence of lactose-intolerance and for people with milk allergy,” says Ingrid Klinth Holm, Marketing Manager, Probiotics, Chr. Hansen.

“Furthermore as part of the general health trend we see a wide-spread interest for soy-based products and we wish to support our customers working to cover this growing niche market. With the current milk shortage situation and prices soaring accordingly soy is an alternative worth exploring,” she concludes.

Free from cholesterol and lactose soy-based foodstuffs have significant health benefits. Morten Boesen, Marketing Manager, Yoghurt Cultures, Chr. Hansen, said adding dairy free ingredients can also improve the soy-based product.

“The new dairy free fermentation cultures are optimized for soy-based production and, as a result, they can contribute to better dairy free products.”

According to Euromonitor soy yoghurt represents 12% of the €1.9 billion ($2.91 billion) of the global market for soy based dairy alternatives in 2005 with a growth of 17% annually.

Europe has seen a double digit growth in annual sales of soy based dairy alternatives the past couple of years.

 
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