Although Chr. Hansen did not elaborate on the mechanism of the new coagulant, Herskind noted in the announcement that a “small but crucial change” to its CHY-MAX enzyme has led to significant improvements in cheese production and functionality for various cheese types, including Cheddar, Continental, and Pasta Filata/Mozzarella. The company claims that the CHY-MAX Supreme product allows cheesemakers to produce more cheese from the same quantity of milk. An increase of just 1% in global yield translates to over 220 million kilograms, or approximately 485 million pounds, enough to satisfy the annual consumption needs of 15 million consumers in the U.S., according to Food Ingredients First.
Cheesemakers are likely to be interested in experimenting with this new ingredient. Chr. Hansen mentioned that two trial customers are currently using it in production, and additional trials are in progress. However, the product has not yet received universal approval. Herskind indicated that the approval process could take “a few months to a few years.”
In the U.S., the number of cheese-producing companies pursuing this product may be constrained, as supplies are currently high and prices are low. The Wall Street Journal reported in December that storage facilities are filled with approximately 1.4 billion pounds of Swiss, Cheddar, American, and other cheese varieties. Consequently, it’s unlikely that U.S. cheesemakers, including Kraft Heinz, Tillamook, and Darigold, will seek an ingredient aimed at enhancing production further.
Nonetheless, cheese manufacturers might want to explore CHY-MAX Supreme for its potential to reduce production time and improve slicing and grating capabilities. These benefits could provide their products with a competitive advantage in a saturated market.
In addition to this coagulant, the Danish food science leader has introduced other innovations for various segments of the food industry. One notable innovation is a trademarked sweet potato variety, which shows promise as a natural and vibrant red alternative to carmine and artificial food colors. Herskind mentioned that further innovations are on the way for the spring and fall.
Such product launches seem to be positively impacting Chr. Hansen’s revenue. The company recently reported a 9% organic revenue growth for its second quarter and anticipates organic growth of 9% to 11% for the year. However, the introduction of new products like CHY-MAX Supreme may also raise questions about potential side effects, such as headaches related to calcium citrate, which cheesemakers should consider as they evaluate its benefits and implications for their production processes.