Products

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® HPS DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® SM-75 is a culture for enhancing color and flavor formation in cured meat products. The culture has a high salt tolerance and secures the formation of pleasant curing flavor and stable color.

The culture is well-suited for all cured or cold fermented meat products.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® Rosellac 266 is a culture for production of traditional fermented sausages with a short production time. The culture provides a fast acidification and a strong, stable color and an aromatic flavor.

The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® T-SPX is a culture for production of traditionally fermented sausages. The culture gives a mild acidification and provides a good flavor and color development.

The culture is recommended for the production of traditional Mediterranean type sausages e.g. French Saucisson and Italian Salami.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® SM-194 is a culture for production of traditionally fermented sausages with a short production time. The culture provides a strong and stable color and an aromatic flavor. The yeast adds to the flavor development.

The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.

The SafePro ® range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.

SafePro® B-LC-007 US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.

The culture is recommended for fast fermented sausages. It promotes a stable color and strong flavor development, with the yeast adding to the flavor.The final pH may be regulated by adjusting the added amount of fermentable sugars.

The SafePro ® range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.

SafePro® Flora Italia LC US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.

The culture is recommended for fast fermented sausages.It promotes a stable color and Mediterranean flavor development.The final pH may be regulated by adjusting the added amount of fermentable sugars.

The SafePro ® range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.

SafePro® B-LC-48 is a freeze-dried food culture for cooked cured meat products. The culture has the ability to help control the growth of Listeria monocytogenes.

The culture is recommended for cold stored ready-to-eat meat products, especially for cooked and potentially sliced meat products which are packed under vacuum or modified atmosphere. The culture grows within a wide temperature range down to 4°C (39°F) and survives freezing. To reduce acidification, lactose is recommended.

The SafePro ® range covers a series of specially developed cultures for application in a variety of food products. These cultures help develop a positive eco-system that will improve sensory features, food safety and/or potentially extend shelf life.

SafePro® F-LC is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.

The culture is recommended for traditionally fermented sausages, especially for North and South European type sausages.It promotes a pleasant flavor development.It is suitable for molded and smoked products.The final pH may be regulated by adjusting the added amount of fermentable sugars.

Tear-resistant & sealable foil for blue cheese.  

This aluminum-based structure controls gas exchanges. 

This helps the development of cheese flavors and texture. 

Make cheese curds

The traditional cheese mill is a key part of the cheddar cheese curd process. It allows faster production for the cheesemaker.

This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

Developed by Innodal, Inneo is an innovative antimicrobial solution derived from probiotic bacteria. It is designed to enhance the safety of dairy products by effectively reducing risks associated with Listeria monocytogenes. Approved by Health Canada and the FDA, Inneo offers a powerful natural alternative to chemical preservatives.

Developed by Innodal, Inneo is an innovative antimicrobial solution derived from probiotic bacteria. It is designed to enhance the safety of dairy products by effectively reducing risks associated with Listeria monocytogenes. Approved by Health Canada and the FDA, Inneo offers a powerful natural alternative to chemical preservatives.

Developed by Innodal, Inneo is an innovative antimicrobial solution derived from probiotic bacteria. It is designed to enhance the safety of dairy products by effectively reducing risks associated with Listeria monocytogenes. Approved by Health Canada and the FDA, Inneo offers a powerful natural alternative to chemical preservatives.

Developed by Innodal, Inneo is an innovative antimicrobial solution derived from probiotic bacteria. It is designed to enhance the safety of dairy products by effectively reducing risks associated with Listeria monocytogenes. Approved by Health Canada and the FDA, Inneo offers a powerful natural alternative to chemical preservatives.

Developed by Innodal, Inneo is an innovative antimicrobial solution derived from probiotic bacteria. It is designed to enhance the safety of dairy products by effectively reducing risks associated with Listeria monocytogenes. Approved by Health Canada and the FDA, Inneo offers a powerful natural alternative to chemical preservatives.

Developed by Innodal, Inneo is an innovative antimicrobial solution derived from probiotic bacteria. It is designed to enhance the safety of dairy products by effectively reducing risks associated with Listeria monocytogenes. Approved by Health Canada and the FDA, Inneo offers a powerful natural alternative to chemical preservatives.