Chr. Hansen launches probiotic in fermented plant base

The launch of nu-trish LGG DA aims to further improve the health appeal of fermented plant bases by integrating the health benefits of a probiotic

Innovation within plant-based food is skyrocketing, and many producers of plant-based foods are increasingly looking to probiotics to further strengthen the health profile of their products.

This poses new opportunities for innovative producers in a changing market – at a time when the relationship between our gut flora and general health is resonating with more and more health-conscious consumers, renewing the awareness and perception of probiotics.

In line with this trend, Chr. Hansen is launching nu-trish LGG DA in a format for fermented plant bases, as the newest member of its culture range for this sector.

The Lactobacillus rhamnosus LGG strain has been studied in more than 300 clinical studies and described in more than 1,200 scientific publications, and the new culture is specifically developed for fermented plant bases and produced under strict allergen control.

Together with nu-trish BB-12 DA, Chr. Hansen now has the two of the best-documented probiotics in the world available for fermented plant bases.

“With our culture range, we can ferment all plant bases available in the market and add world-class probiotics. Over the past year, we have entered more than 100 partnerships globally in the fermented plant-base segment, and we believe we will see much more of this,” says Lasse Vigel Joergensen, global commercial development manager of Chr. Hansen.

Kristen Katzman, senior marketing manager, Chr. Hansen, confirms this trend: “We know from our recent consumer survey, that consumers who choose fermented plant bases do so for a beneficial nutritional reason. Products focusing on general naturalness and health gain the most traction among consumers, and a ‘better for you’ profile is the primary motivator for purchasing plant-based foods,” adds Katzman.

The nu-trish LGG DA is an adjunct culture that, in combination with a starter culture, gives a fast and robust fermentation. At the same time, it ensures the correct levels of the LGG strain to make it relevant as a true probiotic.

“However, while health is a key driver, it still has to taste good. A product can be as healthy as you could imagine, but if it doesn’t taste good, it will never take off,” notes Joergensen.

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