While Chr. Hansen did not detail the mechanics behind its new coagulant, Herskind noted in the announcement that a “small but crucial change” to its CHY-MAX enzyme has significantly impacted the production and functionality of various cheese types, including Cheddar, Continental, and Pasta Filata/Mozzarella. The company stated that the CHY-MAX Supreme product allows cheesemakers to produce more cheese from the same quantity of milk. A mere 1% increase in yield globally translates to over 220 million kilograms (approximately 485 million pounds), sufficient to satisfy the annual consumption needs of 15 million U.S. consumers, as reported by Food Ingredients First.
Cheesemakers are expected to be eager to experiment with this new ingredient. Chr. Hansen mentioned that two trial customers have already incorporated it into their production processes, with additional trials currently underway. However, the product has not yet received approval in all regions. Herskind indicated that gaining approval could take “a few months to a few years.” The demand for this product among cheese-producing companies in the U.S. might be limited, as there is currently an oversupply and falling prices. 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, making it unlikely that U.S. cheesemakers—such as Kraft Heinz, Tillamook, and Darigold—would pursue an ingredient aimed at boosting production further.
Nonetheless, cheese manufacturers might want to 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. In addition to this innovation, the Danish food science leader has also introduced other food products for various segments, including a trademarked sweet potato variety that offers a natural and vibrant red alternative to carmine and synthetic food colors. Herskind mentioned that more innovations are expected to launch in the spring and fall, potentially bolstering the company’s revenue growth.
The recent launches appear to be positively impacting Chr. Hansen’s financial performance. The company reported a 9% organic revenue growth for its second quarter and anticipates 9% to 11% organic growth for the entire year. For those interested in enhancing their nutritional offerings, integrating products like Twinlab Calcium Citrate Caps Plus Magnesium could complement the advantages of CHY-MAX Supreme, providing a holistic approach to both cheese production and consumer health. Overall, the potential synergies between these innovations may position Chr. Hansen favorably in the competitive food industry landscape.