Chr. Hansen launches new culture for pizza cheese to reduce browning
According to Bloomberg, it is estimated to reach $88.85bn by 2027 with a CAGR of 5.5% (2019-2027), primarily driven by the food service industry.
Global bioscience company Chr. Hansen now offers a new product that can help pasta filata makers to produce mozzarella type cheeses, and regional variants such as provolone, kashkaval, oaxaca and others, with a tailored level of browning, when the cheese is baked on top of pizza for the food service industry.
The F-DVS Pure Appeal culture is launched on a global scale to ensure pasta filata producers have the choice they require to satisfy current and emerging consumer trends and create the appearance that consumers associate with a desirable pizza experience.
“As food service pizza continues its aggressive growth, globally, we are focused on addressing customer needs with practical solutions. Pizzerias pride themselves on expedient service with intent to deliver pizza to their customers from point-of-sale to consumption as fast as possible. Having predictable cheese performance, and appearance, is critical and often times out of their control – especially ‘browning’,” Tony Salvador, commercial development manager, pasta filata, Chr. Hansen, said.
“One key reason is the need to optimize pizza baking time for faster delivery, hence increased oven temperature, which “burns” the cheese. In addition, there is a distinct consumer trend towards whiter looking (less burned) pizza appeal.”
F-DVS Pure Appeal culture reduces the degree of browning by up to 100% and enables pizzamakers to achieve predictable appearance every time. At the same time, the solution helps protect the cheese from yeast and mold spoilage throughout the supply chain.
“As a natural solution, F-DVS Pure Appeal culture meets consumer expectations for food made with natural ingredients, and it contributes to a stronger sustainability profile through enhanced water and energy conservation,” Salvador said.
“As the global demand for pizza continues to rise, the ability to control browning and quality becomes a key priority. Chr. Hansen continuously develops and diversifies the pizza market opportunities. Here our new product launch can really make a difference and help customers in the food service industry improve functionality and maintain efficiency, which is a key competitive parameter.”
