Chr Hansen taps organics with new dairy flavours
market with a new range of dairy flavours made from real milk,
cream, and cheese.
The Danish-based firm says that the ingredients should enable food makers to create foods labelled 'organic' or 'made with organic ingredients.'
The company's portfolio includes butter, cheese, cream, ethnic, fermented, and Italian profiles for use in process cheese, sauces, dips, snacks, microwave foods, and dressings.
"Chr Hansen dairy flavours can help food manufacturers creatively extend the application potential of their product," said Chr Hansen director of marketing for dairy flavours Nachi Adaikalavan.
This indeed is the target of the new range. The company believes that organic food manufacturers are looking for low-cost ways to expand their current product range and to develop products that are distinctive.
The segment is expanding at an annual rate of about 16 per cent globally, and now includes manufactured foods such as snacks and ready-to-eat meals. Last year, dressings and snacks represented nearly 20 per cent of organic new product launches, according to Mintel's Global New Products Database (GNPD).
As a result, organics is big business. The European market was worth 20.7 billion in 2004, and has been growing by 26 per cent since 2001.
Chr. Hansen's dairy flavours are designed to help food makers develop differentiation in order to stand out in this increasingly crowded market.
"For example, our cheddar cheese flavour can be added to a dressing to be used as a sauce, or an ethnic flavour can be added to 'spice up' an existing tomato-based product," said Adaikalavan.
"We can partner with food manufacturers to develop distinctive organic foods that will fulfil the consumer's desire for wellness as well as taste.
"Our flavour scientists are application specialists with a good understanding of what consumers want, providing manufacturers with inspiration for endless possibilities of new concepts and products."
