Chr. Hansen launch reduced-fat cheese ripening culture
Posted: 22 December 2015 | | No comments yet
Chr. Hansen has launched Delight, a 3-in-1 solution to eliminate bitterness, restore flavour balance and give a smooth texture in reduced-fat cheese…
Chr. Hansen has launched Delight, a 3-in-1 solution to eliminate bitterness, restore flavour balance and give a smooth texture in cheeses with reduced calories.
As consumers seek out low fat alternatives to their favourite foods, the demand for lower fat cheese has been increasing. The number of new product launches in the hard cheese segment increased by 33% from 2012 to 2014, according to Euromonitor. However, eating cheese with less calories can be a disappointing experience. A flavourless sensation of rubber in one’s mouth has often been the result when natural fats are reduced, leading to moderate commercial success for cheese producers that want to pursue the opportunities within reduced-fat cheese.
Consumers, however health-oriented they may be, are unwilling to compromise on taste. According to Euromonitor, over 50% of consumers globally would buy reduced-fat cheese, if the quality was better.
Delight brings out a rounder flavour in reduced-fat cheese
Chr. Hansen’s new ripening culture, F-DVS Delight, has been specially designed to keep the character and bring out a clean taste and rounder flavour in reduced fat cheese. Delight is the name of a Lactobacillus helveticus culture that brings unique benefits to reduced-fat Cheddar and continental cheeses. Chr. Hansen says that Delight does not have a side effect on curd acidification, which opens the door to new areas: mold soft cheese, blue cheeses, cheeses with high residual sugars or high water content can all be inoculated with Delight without risk of post-acidification.
“We believe Delight can be a game changer in reduced-fat cheese. In fact the culture allows cheesemakers to produce reduced-fat cheeses with a taste and texture that no experts thought possible and that is why we believe we have created a true novelty in the cheese landscape.It is targeted at producers who wish to meet the increasing demand for healthier, yet indulgent cheeses,” concludes Anne-Claire Bauquis, Global Marketing Manager, Chr.Hansen.