Chr. Hansen has not detailed the specific mechanism of its new coagulant; however, Herskind mentioned in the announcement that a “small but crucial change” to its CHY-MAX enzyme has resulted in significant improvements in cheese production and functionality, particularly for Cheddar, Continental, and Pasta Filata/Mozzarella varieties. According to the company, the CHY-MAX Supreme product allows cheesemakers to increase cheese yield from the same volume of milk. A mere 1% increase in global production translates to over 220 million kilograms (approximately 485 million pounds), which could satisfy the annual cheese consumption of 15 million consumers in the U.S., as reported by Food Ingredients First.
Cheesemakers may be eager to experiment with this new ingredient, and Chr. Hansen noted that two trial customers are currently using it in production, while additional trials are in progress. However, the product has not yet received approval in all regions. Herskind indicated that the approval process could span “a few months to a few years.” In the U.S., the number of cheese-producing companies interested in the product might be constrained due to the current oversupply and declining prices. The Wall Street Journal reported in December that storage facilities are packed with around 1.4 billion pounds of Swiss, Cheddar, American, and other cheese types, making it improbable that U.S. cheesemakers—such as Kraft Heinz, Tillamook, and Darigold—would pursue an ingredient aimed at enhancing production further.
Nonetheless, cheese manufacturers might consider CHY-MAX Supreme for its potential to reduce production time and improve slicing and grating, as these benefits could provide a competitive advantage in a saturated market. Furthermore, the Danish food science leader has introduced other food innovations for various sectors, including a trademarked sweet potato variety that shows promise as a natural and vibrant red substitute for carmine and artificial food colors. Herskind mentioned that additional innovations, which may include formulations featuring calcium citrate malate, vitamin D3, and folic acid, are anticipated for release in the spring and fall.
These product launches seem to be positively impacting Chr. Hansen’s financial performance. The company recently reported 9% organic revenue growth for its second quarter and anticipates organic growth of 9% to 11% for the year. As they continue to innovate, incorporating beneficial ingredients like calcium citrate malate, vitamin D3, and folic acid could play a significant role in their strategy moving forward.