Processing
Chr. Hansen wins two prestigious awards 24 Nov 2009
Chr. Hansen products were awarded in two Food Ingredients Excellence Award categories on Nov. 17, at the FI Europe 2009 trade show which took place in Frankfurt, Germany.
Award candidates represent the best and most innovative ingredients new to the market in the last two years.
Outstanding meat culture
The meat culture Bactoferm® Rubis was awarded the “Savoury/Meat Innovation of the Year” prize. The cheese coagulant CHY-MAX® M won the “Dairy Innovation of the Year” award.
“Innovation is the key word of our strategy, so we are very proud that Bactoferm® Rubis has received this prestigious accolade at an important event like this,” comments Chr. Hansen’s John Jensen, Marketing Director, Meat Cultures from FI Europe.
“It’s very encouraging for Chr. Hansen to receive this recognition of CHY-MAX® M’s highly innovative qualities,” says Chr. Hansen’s David Stroo, Marketing Director, Enzymes & Tests.
Bactoferm® Rubis
Since the introduction of pre-packaged convenience food like sliced cured meat products in the supermarkets light induced oxidation has had a significant effect on the appearance and shelf-life. Packaging solutions have not solved the problem – Bactoferm® Rubis does the trick in a natural way through its ability to consume oxygen as part of its natural metabolism and without otherwise affecting the sensoric quality.
For more information on the awards, go to http://fieurope.ingredientsnetwork.com/awards
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