food processing 33
The company has also announced the launch of cottage cheese are converting.
Tolerase, a food grade acid lactase specifically developed The current economic downturn is only fortifying this
for use in dietary supplements. This acid lactase is a trend. Up 10 per cent the past year, today 30 per cent of
positive introduction for manufacturers looking to North American cottage cheese is made using the Fresco
provide consumers with a solution for easy digestion cultures. Chr. Hansen says it now leads the global direct-
of dairy products. Its suitability for tablet applications to-the-vat cottage cheese culture market.
means those suffering from lactose intolerance or Food and beverage industry observers agree
malabsorption can now enjoy dairy products as part of that cutting costs is the top priority in 2009 for F&B
their daily lifestyles by simply adjusting the dosage to companies. A survey conducted recently by business
match their needs. advisory firm Deloitte showed that 31 per cent of
Obtained through the controlled fermentation respondents have made cost reduction their number one
of modified Aspergillus oryzae, Tolerase works by issue this year.
hydrolysing milk sugar; efficiently converting lactose Deloitte’s report Food and Beverage 2012 – Ingredients
into glucose and galactose. It effectively replaces the for Success in Volatile Markets said despite the economic
required lactase normally naturally present in the challenge, recent key trends such as convenience, good
intestinal system, which is either absent or not fully nutrition and health, packaging reduction, interest in
available in those suffering from lactose intolerance. provenance, environmental impact and ethical sourcing
Tolerase is characterised by its ability to function at a low remain. However, affordability, perceived value and price
pH in solution – so controls the pH in the stomach – and will be relatively more important drivers of consumer
continues to hydrolyse lactase and facilitate digestion. choice for the foreseeable future.
As a granulate product, Tolerase offers the safest “With the economy in a downturn, consumers are
option for dietary supplement manufacturers by tightening their belts. This urges cheese manufacturers
reducing the health risks associated with dust in the to seek out cost-efficient production methods that do not
atmosphere. In addition, its smooth flowability reduces lead to compromises on taste,” says Roy Riley, marketing
the use of glidants to improve efficiency. director, food cultures & enzymes, Chr Hansen North
Ardy van Erp, product manager dairy enzymes, DSM America.
Food Specialties, said: “We have used our extensive In the past year, the Fresco culture programme has
lactase knowledge, gained through our Maxilact neutral experienced a global sales growth of 38 per cent while
lactase range, and drying experience to develop this cottage cheese production continues to decline
exciting new enzyme, which offers important benefits to 1-2 per cent annually.
consumers as well as manufacturers. Consumers suffering “The two primary drivers for the Fresco programme
from lactose malabsorption can now enjoy the benefits of continue to be an increase in product consistency and
dairy products in a useful on-the-go format.” yield. The Fresco cultures improve the cheesemake
“Tolerase fits perfectly within our lactase portfolio consistency and dependability which allows the
and ensures our customers benefit from a comprehensive manufacturer to process the cheese on time. This
range. Its launch demonstrates our commitment to using minimises labour overrun costs due to slow vats and
our specialist knowledge to bring innovative products keeps the production schedule on time throughout the
to market which combine high performance with real day. Moreover, the Fresco programme has been proven
commercial benefits – an approach our customers to increase curd yield an average of 3.3 per cent per vat
have come to expect from the market leader in enzyme thus increasing plant throughput using the same labour
technology and lactase systems.” and equipment costs,” Riley explains.
“Plus, Tolerase can be used in combination with The first generation of the Fresco concept was
other synergistic ingredients, such as vitamins, to create launched in 2001, the second in 2003. The third
a multi-functional supplement and so opens up further generation – Fresco 1000 – which contains six culture
opportunities for its use.” blends designed to be phage alternatives used in rotation
was launched in 2004 and expanded with two cultures in
Direct-to-the-vat cultures
2006 and 2007. Chr Hansen expects to launch another
Meanwhile Chr Hansen’s Fresco series of direct-to-the- three Fresco 1000 cultures mid 2009.
vat culture blends for cottage cheese is attracting an Cottage cheese accounts for approximately 700 000
increasing number of North American cheese makers. tonnes of the world’s 18.2 million tonnes of cheese
They are all looking to achieve optimum consistency and consumed in 2008. In North America cottage cheese
increased yield. makes up approximately 12 per cent of all cheese.
Chr Hansen’s Fresco series of cultures for cottage According to food and drink consultancy Zenith
cheese has sparked the international switch from bulk International, global demand for dairy products has
starter production to cheese making using the direct vat risen by 15 per cent from 40.9 million tonnes in 2003 to
set (DVS) technology. The Fresco series is successful in an estimated 47 million tonnes in 2008. Cheese accounts
several markets but particularly in North America – the for the largest segment of the dairy sector analysed by
world’s largest market for cottage cheese – producers of Zenith. p
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