The future of food begins here through innovation with real impact
Saltlite, reducing sodium through smart biotechnology
Concept Saltite, initially developed by Chr. Hansen, allows cheese producers to reduce sodium levels by up to 50% without compromising taste or texture. The solution combines selected cultures and precise process adjustments, maintaining the cheese's sensory profile and structural stability. This innovative approach addresses the growing demand for healthier products with an improved nutritional profile.
SaltLite – a combination of DVS starter cultures, adjunct cultures, and CHY-MAX M coagulants for cheese – can reduce sodium levels by up to half, while ensuring „exceptional product quality.”.
According to the ingredient producer from Denmark, cultures help maintain the taste that would normally be lost when reducing salt levels, while cheese coagulants improve texture and reduce bitterness.
Saltite demonstrate the potential of applied biotechnology to generate real value in the dairy industry.
Advanced food safety through bioprotection: The SafePro® concept
Listeria monocytogenes represents one of the most persistent challenges for the modern food industry, even in contexts with high standards of hygiene and control. Its ability to survive at low temperatures, adapt to different environments, and contaminate products after processing means the risk is ever-present. Furthermore, current trends such as „ready-to-eat” products, clean labels, and extended supply chains increase the pressure on food safety. In this context, prevention is no longer optional but becomes an essential strategic component for protecting consumers and brands.
SafePro® This is an innovative bioprotection concept that uses selected food cultures to naturally control the development Listeria monocytogenes. These cultures act by dominating the microflora, consuming available nutrients, and producing inhibitory metabolites, creating an additional biological barrier in the product. SafePro® does not replace conventional hygiene measures, but complements them in a type of approach hurdle technology, adapted to current clean label requirements. The result is an increased level of safety, achieved through fermentation and natural processes, without compromising product quality.
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YoFlex® Acidifix – intelligent acidification control in yogurts
Maintaining a balanced taste and stable texture throughout the shelf life is a major challenge in yogurt production. Post-acidification can lead to an overly sour taste, syneresis, and loss of sensory quality, affecting consumer perception. This problem is amplified in yogurts with reduced sugar, fat, or stabilizers, as well as in longer distribution chains. Precise control of acidification thus becomes essential for consistent and competitive products.
YoFlex® Acidifix This is an innovative concept based on selected starter cultures, designed to limit post-acidification without compromising initial fermentation. The solution allows for a milder taste, improved stability, and a uniform texture throughout the product's shelf life. YoFlex® Acidifix offers manufacturers formulation flexibility and process security, making it ideal for modern, premium yogurts aligned with current clean label and sugar reduction trends.
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The food industry is facing increasing pressure related to Food safety, control of microbiological contamination and maintenance product quality. Trends in Clean label, Reducing preservatives, a salt, sugar and lactose limits classic solutions. At the same time, it increases the consumption of products ready-to-eat and complexity supply chains. All of these increase risks and require modern and effective solutions.
Biocult offers innovative solutions based on Applied microbiology, culture starter, protection cultures and food enzyme. The portfolio includes concepts such as SafePro® for bioprotection, YoFlex® Acidifix for acidification control, FreshQ® for extended freshness and lactase solutions. These technologies allow fermentation control and uncompromising quality process optimization.
Biocult solutions ensure safer products, microbiologically stable and Consistent quality during the validity period. Manufacturers benefit from loss reduction, increased efficiency and flexibility in wording. At the same time, the final products are aligned with the requirements of modern nutrition, clean labeling and consumer expectations.