PLANT BASED DAIRY ALTERNATIVES 2022
Key benefits of VEGA Boost cultures
include improved fermentation
behaviour and more complex flavours
(photo: Chr. Hansen)
September/October 2022 ¦ international-dairy.com · 25
Tastier and more valuable products
through fermentation
When selecting raw materials for fermentation, it is
important to ensure sufficient nutrients for the starter
cultures, especially fermentable sugar and free amino
acids. Cultures significantly influence value-giving properties
of plant-based milk alternatives. Important flavouring
substances such as lactic acid or flavours are
formed during fermentation. This generates the characteristic
fresh taste profile consumers expect when
buying these products. In addition to taste, cultures
provide a creamier texture and thus a fuller mouthfeel
when enjoying the products. Texture increase results
from binding water in the product via exopolysaccharides.
Exopolysaccharides are complex carbohydrates
produced by the cultures. Secreted into the extracellular
surrounding the exopolysaccharides link with plant
proteins in the base, thus binding water in this molecular
network. A higher and creamier texture forms in
the finished product as result of this natural process.
In addition to the product properties, scientific studies
show that certain culture strains can increase the added
health benefit. Through probiotics, which, in sufficient
high cell numbers in the product, can have various
positive effects on human health. These positive effects
must be proven in scientific studies. Probiotics are also
applicable to plant-based dairy alternatives.
Less food waste thanks to
fermentation
Fermentation-enabled bioprotection
is the use of naturally occurring bacterial
cultures, specially selected to protect
fermented dairy alternatives from
spoilage and contamination - naturally.
They are added together with the main
starter cultures during the manufacturing
process and help to delay the
growth of spoilage organisms such as
yeasts and moulds. This keeps the final product fresher
for longer. A longer shelf life can help increase production
efficiency, provide access to new markets, and reduce
food waste across the value chain.
Increase the potential of your dairy
alternatives through greater flexibility
with VEGA Boost
To help producers to meet the consumer demand for
plant-based products that offer taste, texture, nutrition
and sustainability, Chr. Hansen has developed a range
of VEGA Boost cultures. They are the latest addition to
the VEGA Culture Kit. The key benefits of VEGA Boost
cultures include improved fermentation behaviour and
more complex flavours. They provide flavour differentiation
in plant-based dairy alternatives. Undesirable off
flavours, such as beany notes from raw materials, can
be reduced and desirable flavours from the fermentation
can be enhanced. In addition to the raw material's
own off flavour, some bases present challenges to the
cultures’ fermentation performance. A limited supply of
nutrients causes fermentation to vary in duration and
therefore fail to reach the desired cut pH. VEGA Boost
cultures can help to increase the fermentation rate and
thus improve productivity. Fast fermentation can reduce
the risk of microbiological food safety problems.
Development of your customized product
With the good bacteria from VEGA cultures, manufacturers
have an essential and versatile tool for developing
new, tasty plant-based products. The individual
selection and combination of cultures from a diverse
range, allow manufacturers more creativity in the conception
of products. In this way, consumers benefit from
new fermented plant products with improved product
properties as well.
Finding the right solution for a product is not easy. We
are happy to support you with customized solutions tailored
to your individual needs
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