At a time when fermented plant-based products are experiencing increasing popularity, Chr. Hansen launches FreshQ® DA, the food culture selected to help strengthen fermentation of these products, providing better protection against the spoilage caused by yeasts and molds.

“FreshQ® DA consists of lactic acid bacteria selected for its ability to out-compete contaminants through fermentation. It works in a variety of plant bases to help keep products fresh for longer,” says Peter Thoeysen, Chr. Hansen’s director of Bioprotection. “Bioprotection uses ‘good bacteria’ to fight ´bad bacteria’, yeast and mold, to help keep food fresh from the inside out. Using fermentation for this is a well-known concept in the dairy world, and it offers similar potential for the fermented plant-based foods industry.”

“With fermentation-driven bioprotection, producers are better equipped to build consumer trust in their brand by improving product quality in a natural way. Improving quality and shelf life can also help reduce food waste at the global level, providing consumers with an extended window during which to consume the food they purchase.”

FreshQ® DA is the newest addition to Chr. Hansen’s FreshQ® line. The company first applied its solution to traditional fresh dairy products in 2012, then successfully launched the second generation in 2017 and now follows up with a version aimed at the steeply growing market for fermented plant-based foods.

With the help of FreshQ®, producers can control quality from the factory to the table, optimize production and logistics by reducing waste in the value chain, and meet demand for real food with fewer artificial ingredients.

“As more consumers become interested in focusing their diets around healthy and sustainable foods, growing numbers of plant-based producers will enter the market to satisfy these demands, making this an increasingly competitive industry. Using FreshQ® DA in their fermentation helps our customers distinguish their products, protect their value chains, and deliver premium-quality results in every package,” says Thoeysen.

“We all know the disappointment we feel when pulling food out of the fridge only to discover it has gone bad. At Chr. Hansen, we are proud of our track record of helping producers improve their fermentation to help keep food as fresh as possible, for as long as possible, using nature’s own tools to enhance the safety, freshness, and sustainability of foods consumers rely on,” concludes Thoeysen.