Global bioscience company Chr Hansen has expanded its FreshQ line with the addition of FreshQ DA culture to strengthen the fermentation of plant-based products.

FreshQ DA culture has been designed to provide improved protection against spoilage caused by yeasts and moulds.

Chr Hansen Bioprotection director Peter Thoeysen said: “FreshQ DA consists of lactic acid bacteria seleced for its ability to out-compete contaminants through fermentation. It works in a variety of plant bases to help keep products fresh for longer.

“Bioprotection uses ‘good bacteria’ to fight ‘bad bacteria’, yeast and mould, 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.”

The bioscience company claims that its FreshQ DA will enable producers to extend the product freshness, as well as optimise production and reduce waste in the value chain.

The inclusion of FreshQ cultures in the fermentation is also said to help manufacturers in meeting the demand for real food with fewer artificial ingredients.

Thoeysen added: “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 help our customers distinguish their products, protect their value chains, and deliver premium-quality results in every package.”