The FreshQ® range offers bioprotective lactic cultures that help maintain the freshness of fermented dairy products throughout shelf life. By using fermentation as a natural protection method, FreshQ® slows the growth of yeasts and molds without compromising taste, texture, or acidity profile. FreshQ® solutions enable producers to extend shelf life, reduce waste, and eliminate or reduce the use of artificial preservatives..

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Features

  • Bioprotective, lactic cultures, specifically selected for fermented dairy products;
  • Active against yeasts and molds, through natural fermentation mechanisms;;
  • Very low impact on post-acidification, even under challenging storage conditions;
  • Minimal sensory impact, with no unwanted changes in taste or texture;
  • Works alongside starter cultures without affecting primary fermentation;
  • Available as single cultures or ne-pouch solutions (starter + FreshQ®);
  • Effective across a wide range of processes and formulations (set, stirred, drinking, separated, etc.).

Advantages

  • Shelf-life extension without artificial preservatives;
  • Significant reduction in losses, returns, and complaints;
  • Improved product robustness in unstable cold chains and during open shelf life;
  • Ability to develop clean label, products aligned with consumer demand;
  • Protecting and strengthening brand value;
  • Increased productivity and logistics efficiency;
  • Direct contribution to reducing food waste and environmental impact.

Applicability

  • Yogurt: set, stirred, de băut, Greek, skyr;
  • Fermented cream, quark, fromage frais;
  • Kefir and other fermented dairy products;
  • Extended shelf-life dairy products;
  • Products without artificial preservatives (clean label);
  • Applications with high risk of yeast and mold contamination;
  • Products intended for export markets or extended distribution.