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Hansen product content introduction

.Food bacteria and enzymes

() Fresh milk

1. YOFLEX

The best choice for thermophilic dairy applications such as agitated, set, drinkable and
concentrated yogurt.
There are many factors (such as processing methods, milk bases, milk powder,
thickeners and bacteria) that affect the characteristics of the final product when yogurt is
produced. The main features used to describe yogurt include: mouthfeel, stickiness, gel
hardness, tackiness, syneresis, mouthfeel, smoothness, acidity, yoghurt flavor (acetaldehyde),
cream color and astringency.
YOFLEX is a family of highly concentrated bacteria specifically developed for
thermophilic fermented milk applications. In order to match the widest range of applications,
the YOFLEX Collection presents a powerful diversity over texture, flavor and speed of
acidification.
By choosing the right strain from the YOFLEX strain range, yogurt is given the desired quality
and character.

1) YOFLEX ACIDIFIX

New patented innovations in strain development provide unmatched pH stability for

new exotic yogurt with unique textures and production cost benefits.

YOFLEX ACIDIFIX is a new strain that creates a very mild yogurt base that is suitable
for a wider range of flavors than conventional acid yogurt bases. It can also revolutionize
traditional yoghurt production by protecting the texture that would otherwise be lost in
yogurt production, a significant cost optimization potential.

With its superior pH stability, YOFLEX ACIDIFIX creates a great opportunity for dairy
companies. We've put together these three concepts: New Yogurt, Cost Reduction and
Quality and Shelf Life. The benefits of each idea can be turned into money:

Produced using other species can not be made of new yogurt

Save on protein with next-generation yogurt technology
Benefit from consistent quality throughout the shelf life

Product and application:

Mixing type yogurt

Unique texture, great taste and health attributes - how does our strain help you achieve
your goals
Many strains of the YOFLEX range are especially recommended for stirred yogurt
applications. Agitated yogurt is mass-produced after the fermentation is complete, rather
than in a single container. After the fermentation reaches the desired level, the yogurt is
sucked through the cooler to stop the fermentation. Until this time, you can add fruit or mix
seasoning.
The choice of strain depends on the expected texture and sensory characteristics of the
yogurt, as well as the process requirements, the expected fermentation rate, and the
post-acidification.

Drinkable
Has a taste of enjoyment, smooth texture, with a convenient, drinkable form, very
suitable for busy life
Drinking yogurt triggers three very important consumer trends: health, convenience and
enjoyment. Most yogurt drinks are sold in a portable package for consumers to take home -
as part of a healthy snack or staple food.
Potable yogurt is divided into two sub-categories, the choice of species depends on the
following categories:
Drink yogurt
Diluted yogurt drink
For drinking yogurt, the major consumer needs are taste richness, suction and shear
stability, smoothness, syneresis and yogurt flavor, acidity and post-acidification.
For diluted yogurt drinks, the strain requirements include fermentation speed, acidity and
yogurt flavor. These beverages are usually added with stabilizers and have been homogenized.
This softens the yogurt texture to a large extent and minimizes differences in mouthfeel and
viscosity between different strains. If the beverage is heat treated, then no lower
post-acidification is required.

Solidified yogurt
Fermented in the retail cup - Classic yoghurt that is compact in texture is great for
cooking and as a snack. The solidified yogurt is fermented through the canning jar in such a
way as to make it texture truer than other yogurt. The recommended strains of solidified
yogurt provide moderate to high gel hardness and mouthfeel richness, and in general, the
fermentation is quite rapid.

Concentrate
Concentrated yogurts such as Greek yogurt, skim milk and concentrated yogurt are
becoming more popular all over the world
 With YOFLEX you can make Greek yogurts that are healthier, more delicious and have a
thick, creamy texture. Production methods are divided into two types:
The most common method is to concentrate the yogurt after fermentation using a
nozzle or a low-fat soft cheese separator or by ultrafiltration (UF).
Alternatively, milk can be concentrated by UF and / or milk protein powder prior to
fermentation. Therefore, the desired species depends on the technique used.
Parameters for yogurt after separation, fermentation time and post-acidification are
very important because the yogurt needs to be kept at 40-43 C for up to 5 hours during
concentration. Another important aspect is the smooth texture of the bacteria that allows
efficient yogurt separation.
Fortified yogurt requires a strain of highly acidifying activity that can be fermented in a
high protein milk base. Since the final product has a lower protein content than the yogurt
after separation, it is important that the strain provide good mouthfeel and gel hardness. The
strain's yogurt flavor is especially important in fortified yogurt because it covers the odors
that milk powder may emit.
We designed a strain of SoGreek for Greek yogurt that was isolated from Crete for the
production of authentic, yet modern, high-flavor, high-protein yoghurt. Please contact our
local sales and marketing representatives for our YOFLEX recommended for concentrated
yogurt.

2) EXACT

A range of mesophilic species suitable for fermented milk and fresh cheese products such as
buttermilk, kefir, sour cream, soft cheese with low fat, cream cheese and tevrauch.
EXACT is a series of highly concentrated mesophilic species developed for fresh cheese,
fermented milk and fermented cream applications.

How can we help you?

The composition of the bacteria has a decisive effect on the characteristics and sensory
attributes of the final product. In order to match the widest range of applications, the EXACT
Species Collection offers a powerful diversity over the rate of acidification and texture, flavor and
gas formation properties.

3) NOLA Fit

Expand the potential of lactose-free and low-sugar yogurt

The advent of NOLA Fit, the leading lactase, enabled us to produce high-end, cost-effective and
fully lactose-free. This is due to the highly specific and low side reaction of this enzyme under a wide
range of process conditions at pH and temperature. In fact, the pure taste of the product is
guaranteed by the ultra-pure NOLA Fit.
NOLA Fit opens up the market potential of lactose-free and low-sugar fermented milk and also
meets the needs of the pure, lactose-free liquid milk market.
 Cohansen's new NOLA Fit is an example of an enabler. This cost-effective, innovative and
innovative enzyme formulation solution helps dairy producers reduce or remove lactose - plus at least
1 g of added sugar per 100 g of yoghurt without affecting the sweetness of the final product. "NOLA
Fit opens the door for yogurt and other fermented dairy products to be consumed by lactose
intolerant consumers by breaking down lactose into glucose and galactose to produce yoghurt with a
higher natural sweetness. The activity helps the enzyme solution work efficiently and contains no
peculiarities associated with other types of enzyme preparations, which is especially important for
UHT and ESL dairy products.
NOLA Fit is also well-suited to reduce the sugar content of shelf-stable or fresh-flavored dairy
products with a combination of high specific activity and low activity.

4) NU-TRISH

Series consists of a single strain of bacteria for probiotic dairy products or a convenient
blend of bacteria. Cohansen offers a well-documented and researched probiotic strain and a
mixed strain of proven clinical documentation. Specially designed for various food and beverage
testing and development, always adhere to the attractive appearance of the product, excellent
taste.

5) HA-LACTASE

HA-LACTASE , an enzyme produced by Kluyveromyces lactis, breaks down lactose

(disaccharides) in milk into galactose and glucose (monosaccharides). This is good news for dairy
producers as it allows you to stand out in the marketplace in two ways:
Produce all types of lactose-free dairy products: Use HA-LACTASE to remove lactose from
milk, yogurt, quarks, cheeses and other dairy products to produce easily digestible dairy products
with low lactose or lactose
Reduce Sugar in Fermented Dairy Products: HA-LACTASE converts lactose to glucose and
galactose, both of which are sweeter than lactose. Therefore, dairy producers are often able to
reduce the sugar (or other sweetener) content by 1-2 g / 100 g

Product and application

HA-LACTASE is available in a wide range of package sizes and two levels of activity: 2100
NLU / g and 5200 NLU / g, and also for Flex-Dos and Vario-Dos sterile packaging equipment.
HA-LACTASE products are suitable for Jewish, Halal, Vegetarian and non-GMO products.

6) FRESHQ

Maintain good quality - Use nature's own resources to keep dairy

products fresh
 Bio-protection is a purely natural way and FreshQ Bio-Fungus is a safe solution based on
the traditional fermentation principle to reduce the risk of spoilage caused by yeast and mold
contamination. They are designed to prevent spoilage of dairy products due to yeasts and molds,
thus protecting the brand value and reducing the costs associated with dairy products due to
quality issues.

() cheese

2. Starter

A wide range of DVS and EASY-SET strains for each cheese variety.
How can we help you?
Our starter is divided into eight cheese varieties, covering many different types of cheese. All of
our cheese strains are conveniently inoculated into milk using the convenient DVS (direct-cast
yoghurt strain) or EASY-SET format. There is no need for activation or other treatment with DVS
and EASY-SET strains, and they have many advantages in terms of flexibility, consistent performance,
and the possibility of using custom strains of bacteria.

1) EASY-SET A3000

The new EASY-SET A3000 Leaven Program features "best-of-breed" strain designs that can help
cheesemakers produce cheddar cheeses that are clean, balanced and richly layered like traditional
bulk leavening agents. In addition, the program has excellent bacteriophage stability and high end
product consistency, thereby increasing the cost-effectiveness of cheddar cheese production.

EASY-SET A3000 is designed to meet the needs of the large North American Cheddar cheese
factory and has been successfully tested on a variety of American cheeses.

characteristic:
Good taste and texture
The best profitability of cheese production and conversion 1

Product and application:

Cheddar cheese, European cheese, farm cheese, soft cheese, white cheese and other rich cheese
categories.

2. Curd

The most extensive curd product portfolio

A curdlan refers to an enzyme preparation that breaks down k-casein, a part of milk protein. This
decomposition leads to the formation of cheese curd, which is a key factor in setting.
How can we help you?
We offer six types of curds, which can be delivered to our customers in different formats to meet
the solidification requirements of all cheeses.
In addition, most of our curds are Kosher, Halal and organic certified products. We also offer select
products for vegans.

1) CHY-MAX

Market-leading coagulant
CHY-MAX is the market leader in almost all cheese producing countries. Because CHY-MAX
curds are very pure, they can be used to optimize the cheese production process and achieve high
cheese quality. CHY-MAX provides high curd performance, good balance of flavor and texture
formation.
CHY-MAX, commonly known as the first generation of fermentative chymosin (FPC), was
introduced in 1990 by cheese manufacturers.

2) CHY-MAX M

Commercial high-end curds

CHY-MAX M is a second-generation fermenting chymosin (FPC) with high curd-specificity and
lower proteolytic activity. Have different sizes and advantages, including liquid and granular. To further
increase yield and enhance curd control, CHY-MAX M can be used with YIELDMAX.
Once launched in 2008, CHY-MAX M quickly won the favor of many cheese manufacturers
around the world for its own advantage. CHY-MAXM brings many benefits to the cheese
manufacturer, which can vary depending on the application.

characteristic:
Increase cheese production
Tighter texture during shelf life
No bitterness
Higher whey quality

3) CHY-MAX Special

Soft cheese the best texture and flavor - shorten product time to market!
Soft cheese producers often face the challenge of too fast a taste and too much bitterness of
Camembert or Brie cheese. In many cases, these shortcomings can lead to shorter shelf life and lower
consumer perception of the quality of the cheese.
 In response to these challenges, Ke Hansen has developed a new chymosin - CHY-MAX SPECIAL.
This rennet provides the best quality and high initial protein breakdown throughout the shelf-life,
allowing the cheese to be immediately available to the market after it is manufactured.

characteristic:
Bitterness weakened
Ensure the best quality of product during shelf life
You can extend the shelf life
The amount of chymosin in cheese formulas is reduced

4) HANNILASE

Microbial coagulant produced by Rhizomucor pusillus

HANNILASE is a mash mold pepsin microbe coagulant produced by fermentation using selected
strains of Rhizomucor milan, in two different forms.
HANNILASE L (Thermostable): A low-cost Mucus pepsin, especially for non-industrial and
informal cheeses where whey processing is limited or where high temperature processing is required.
The product is supplied in liquid and granular form.
HANNILASE XP (Thermo-labile): High-purity Mucus pepsin free from secondary enzymes such
as amylases, lipases and cellulases. Due to its thermal destabilization, this product is an ideal microbial
curd for industrial cheese applications focused on whey processing.

5) NATUREN

Animal rennet for high quality traditional cheese

NATUREN is an animal rennet made from an extract of the fourth stomach of a calf or lamb.
Using selected parts of the abomasum, we can extract and purify the enzyme preparation in our
factory.
Since our founder, Christian D.A. Hansen, developed standardized chymosin in the 1870s, animal
chymosin has been used to set cheese and is still the standard we set. NATUREN is particularly
suitable for traditional cheese makers who value the production of handmade cheeses. Although
animal chymosin is more expensive than other curds, it is still possible to produce quality products
using traditional cheese making methods.
NATUREN products can be made in liquid and powdered form with different rennet / pepsin
ratios and can be packaged in different sizes. We also offer Halal NATUREN, manufactured with
specially certified raw materials and production procedures. All NATUREN products are suitable for
DOP / AOC cheese.
6) THERMOLASE

Excellent choice for hot and ripe cheese

THERMOLASE is a standardized liquid microbial coagulant (Campylobacter protease) produced
by the fermentation of selected fungal Cryphonecum biruceus. Thanks to its high proteolytic
properties and high thermal stability, THERMOLASE is particularly suitable for the manufacture of
high-temperature cheeses, such as Emmantas.

7) FAR-M

New curds, new opportunities

FAR-M is pure camelidase produced by fermentation. It can be used directly in milk processing,
but as a new product, it can also make cheese with camel or donkey milk. The use of the rennet to
produce industrial and handmade cheeses results in a curd with a comparable hardness and yield as
cheese made from milk.
Because the protein content of camels and donkey milk is different from that of milk, the use of
milk, microbial or vegetable curds when producing camel or donkey milk cheese results in poor clot
formation or complete absence of curds.
FAR-M is a highly stable powder form that can be transported and distributed to rural areas at
room temperature. Stick-stick FAR-M can also be distributed to small cheese producers in rural areas.
Ke Hansen has teamed up with Oleleshwa Enterprises Ltd, a Kenya-based company, to develop
formulations suitable for the production of a wide range of camel cheese products such as cheeses,
sweet cheeses, fiddlings, fresh soft cheeses, cream cheeses and even soft Ripe cheese.

3. Mature species

Customize your own cheese

The Mature Series allows you to make a significant difference in your cheese - taking advantage
of new market opportunities driven by global health trends or regulatory needs. We offer a range of
mature DVS strains with unique attributes to help you develop new types of cheeses that have a
distinctive flavor and reinvigorate consumer interest by adding new life to your existing product line.
The series also includes mature species suitable for improving the texture, appearance and
process efficiency of many types of cheese.

1) SWING strain

Ensure the correct maturity and get the perfect look

In the soft cheese market, customers are looking for cheeses that are mild, clean and beautiful
looking, or are of a quality that approaches the traditional and natural food trends. The most
important thing for customers is to provide cheeses with longer shelf life, high stability and excellent
taste, flavor and texture.
Ke Hansen choose to use the surface of mature strains to ensure that provide products with a
longer shelf life, a clear flavor and consistent appearance.
SWING PC: White Mold Series for Camembert and Brie Cheese.
SWING PR: a traditional blue cheese strain with a distinctively rounded flavor.
SWING GEO: a mildly-flavored white surface strain
SWING LAF: Yeast for cheese surface or curd that produces mild flavors and fruity
SWING BL / SALSA: orange / yellow bacteria suitable for crust with typical rich flavor
characteristics

2) DVS / EASY-SET Mature Strains

Create your own senses

In today's large market, customers want products that have a clear and consistent flavor, a
delightful texture, and an appealing look. Due to constant competition, the cheese manufacturers
are continually refining their processes to get the best output and to make their own cheese
stand out.
With a variety of unique DVS mature strains that help you develop new cheese with a
vertical flavor, Cohansen is able to inject new life into existing product lines and re-energize
consumers' interest in them to design Reliable sensory features.
DVS CR Full Flavor is designed to help brand cheese to create a natural, enjoyable flavor
without additional maturity. In addition, they also improve the taste and flavor of low-fat or
low-salt cheeses and vegetable fats, and vacuum ripening techniques can also be used to restore
the characteristics of traditional cheeses or the addition of whey protein to restore high-calorie
milk.
We adapt to the sweet and savory trends with a combination of different strains: from fruity
to buttery, to bouillon and farmhouse cheese, all exhibiting a variety of nutty shades. Cheddar
cheese and European cheeses produce a wide range of aromas by using a combination of select
bacteria from a variety of enzyme-based functions.
In addition, the combination of bacteria and enzymes can help you create the texture and
enhance the flavor. Therefore, this combination allows you to tailor the solution to meet your (our
customer's) needs.

3) Delight

From elegant to pleasing: the use of new mature strains to change

the production process of low-fat cheese

The new F-DVS Delight Mature Seed is a 3-in-1 solution that eliminates bitterness,
restores flavor balance, and provides cheese with a smooth texture and lower calories.
 characteristic:
This solution offers a unique advantage for low-fat cheddar and European cheese.
Its target group is the manufacturer that is looking to meet the growing demand for more
healthy and enjoyable cheeses
Delight is designed to preserve the characteristics of low-fat cheese, providing a pure
flavor and a more rounded flavor.
Low-fat cheese producers can produce light-hearted and pleasing products, ensuring a
creamy feel to consumers and a pleasingly dissolvable mouth-opening.
Delight , in contrast to many mature strains, opens the door to a new field without side
effects from curdling: soft cheese, blue cheese, high residual sugars, or high water content cheese
can be vaccinated Delight , and no post-acidification risk.

4. Protective bacteria

Bacteria and enzymes within the scope of the natural biological protection solutions.
We are proud to offer a variety of protective solutions to help you improve your biocontrol
capability in the production process and to produce products with improved and more
homogeneous final cheese quality.
Our range of biological protection also includes a wide range of species that are widely used
to prevent unwanted yeasts and molds - extending their shelf life naturally.
All in all, natural bioprotective solutions meet the needs of risk management, reducing
waste and enhancing food safety.

1) AFILACT

A cost-effective, natural solution for preventing butyrate bubbling in

cheese.
AFILACT is a natural and cost-effective solution for preventing butyrate bubbling in cheese. The
active ingredient of AFILACT is lysozyme, an antimicrobial enzyme found in biological fluids such as
tears, saliva and milk.
Lysozyme was extracted from fresh egg white and then purified and normalized. It can be used as
a substitute for nitrate in cheese production without any detrimental effect on the commercial use of
whey.
AFILACT is extremely efficient at preventing the growth of Clostridium, including Clostridium
tyrobutyricum in cheese throughout ripening. Clostridium tyrobutyricum usually causes gas
production during late fermentation, typically characterized by cracks, fragmentation and flavor
defects that are induced when butyrate is formed.
Lysozyme is licensed for use in more than 30 countries, including the European Union, is
approved for use as a preservative (E1105) and is restricted to certain cheese types. AFILACT is
available in fluid (liquid) or instant (granular) form.
2) BIOSAFE

Expect to protect your brand with a clean label?

Natural and Clean Labels are two of the world's leading food trends, and with the BIOSAFE
Series, you can cater to the general trend - inhibiting cheese spoilage while preserving your brand.
Section Hansen's BIOSAFE strain is recommended for the production of semi-hard and hard
cheeses and is added with a starter to prevent post-production gas and odors caused by Clostridium in
milk. In addition, our BIOSAFE range helps improve cheese flavor - making your cheese products
stand out in a highly competitive market.
Let's protect your brand in a natural way with clean labels.

3) CHRISIN

An antimicrobial peptide that effectively inhibits most Gram-positive

bacteria, including thermostable spores

CHRISIN and CHRISIN C are standardized powdered nisin preparations that prevent the
growth of a broad spectrum of Gram-positive microorganisms in foods. The preparation can be used in
a variety of cheese and meat products, depending on local law.
Nisin can inhibit thermotoleptogenic bacteria and other Bacillus and Clostridium efficiently. Many
of these bacteria cause food spoilage and foodborne infections. Nisin can also effectively inhibit some
non-spore-forming bacteria such as staphylococcus, micrococcus and lactic acid bacteria and inhibit
the growth of Listeria monocytogenes.
Nisin has now been licensed for use in more than 50 countries, including the European Union,
and is prescribed for use as a preservative (E234), limiting its use in many dairy products, including
processed and processed cheeses, creams and creams Rice pudding and wheat pudding.

5. Other enzyme preparations

Increase yield, flavor and texture

Our unique dairy enzyme solution offers many different benefits such as expected flavor
characteristics, improved texture, and increased yields.
In addition, we have a solution for lactose-free and lactose-free dairy products.
Based on your need for differentiation or process optimization, understand the solutions
provided below.
1) YIELDMAX

An enzyme preparation for improving flavor and yield

YIELDMAX is a new enzyme formulation designed to increase the production of Pastavirata
cheese and pizza cheese by increasing fat retention. According to the concentration of milk fat and
other variables, the average rate of increase is about 2%.
YIELDMAX also has a beneficial effect on flavor and texture and can be applied to many other
cheese types. In addition to the increase in yield, ripe cheeses such as Cheddar cheese and
Propionibacterium cheese (ie Emmental cheese, Switzerland) also show an improved flavor.
As enzymes improve water retention, many cheese types become softer in texture. If you need
more moisture, CHY-MAX M can be used in combination with a curd to neutralize this softer curd
structure. In addition, moisture can be removed by adjusting the process parameters.

2) LactoYIELD

A novel enzyme preparation for the conversion of lactose to lactose, a

value added product

LactoYIELD is a novel enzyme preparation that helps to convert lactose to lactobionic acid (LBA)
cost-effectively. LBA is a value-added product for specific applications in the food, pharmaceutical and
cosmetic industries and can also increase cheese production.
As a charged molecule, LBA may be easier to remove from whey products such as
galactooligosaccharides than lactose, increasing purity and increasing whey value.

3) SPICEIT

Spice cheese with our range of lipase solutions

We add lipase to cheese to promote the formation of intense, spicy flavor features. The flavor
will be enhanced by the breakdown of fatty triglycerides to fatty acids.
SPICEIT AC, AG and AM are animal lipases, and enzymes of each source (calf, goat and lamb)
have their own unique flavor. All of our animal lipases are halal certified.
SPICEIT MR is a microbial lipase isolated from fungi such as Rhizomucor miehei and can be used
in shorter-maturing Italian cheeses to speed flavor formation. This provides a balance between flavor
enhancement and cost. SPICEIT MR is halal, Kosher and vegetarian food certified.

.The natural pigment

At present, natural ingredients are the most important trends in the food and beverage industry.
Manufacturers around the world need more and more natural pigment and colored food
ingredients. In addition, while improving their products, they are also focusing more on optimizing
their formulations to reduce costs and complexity.
With over 140 years of unique application technology experience and regulatory expertise in the
natural pigment industry, Keanson has the broadest range of natural pigment products in the industry.
Whether you are converting from artificial colors to natural colors or colored foods, we understand
the challenges you face.
We work closely with you, from the initial product concept, to the product launch to the
supermarket shelf, providing ideas, expertise and solutions for every stage of the process.

1. Red - Violet purple

We offer a full range of natural red pigments, from dark orange to dark red to shimmering pink
and tempting purple. Our products are derived from a variety of natural sources such as anthocyanins,
cochineal and red beets and are available with unique product concepts FRUITMAX, I-COLORS and
CAPCOLORS.
Developed to meet your specific application needs, our Color Solutions cover beverage, dairy and
fruit products, confectionery, ice cream, pre-processed foods and dietary supplements.

1) SWEETCOLOR Pink 1144 WSP and SWEETCOLOR Red 1344

WSP

A. red and pink ice cream rich color

Ke Hansen's SWEETCOLOR Pink 1144 WSP and SWEETCOLOR Red 1344 WSP are botanical
high-concentration powdered pigments that are ideal for dairy products and water-based ice cream.
This easy-to-use solution provides pink and red shades and can be mixed to create other eye-catching
colors such as purple and red velvet. With these colors, ice cream makers can use natural colors for a
unique color.

Advantage
Unique rich color: pink, red, purple, violet, red velvet ...
Neutral taste
based on vegetable raw materials
Natural alternatives, such as cochineal and artificial red and pink pigments
Suitable for vegetarian, Kosher, Halal products without preservatives
Storage at room temperature, longer shelf life

B. Enhanced vegetable-based solutions for red and pink coated candy

colors - even under neutral pH coating conditions apply

Kewenson's new SWEETCOLOR Pink 1144 WSP and SWEETCOLOR Red 1344 WSP provide an
easy-to-use solution that simplifies sugar confectionery for confectioners by maintaining their rich
color attributes even with neutral pH coatings Process, and provides vegetable-based colorants to
meet consumer needs for vegetarian, Jewish and halal products.

Advantage
Rich and bright pink and red - even low-pH candy works well
Plant-derived
Natural alternatives, such as carmine and artificial or synthetic red and pink
Cost-competitive compared to the solution of carmine and other sources of fruits and vegetables
Suitable for vegetarian, Kosher, Halal products without preservatives

2) FRUITMAX Red beet 322 WS

A. Want your pink marshmallow to keep the pink color?

Section Hansen has developed the FRUITMAX Redbeet 322 WS, which helps confectionery
manufacturers meet these challenges. FRUITMAX Red beet 322 WS is a vegetable source of
colored food ingredients extracted from red beets to maintain a more lasting, bright pink color in
inflatable candy such as foam candy and marshmallows.

Advantage
Inflatable candy products are more color stable than standard beet red products
Pink at neutral pH
Clean label alternatives for carmine and synthetic red pigment
For example, carmine is a cost-effective alternative
Suitable for vegetarians and contains no preservatives

B. Cleaning label solution for red velvet cake?

Section Hansen has developed the FRUITMAX Redbeet 322 WS to help manufacturers
meet these challenges. FRUITMAX Redbeet 322 WS is a vegetable-based coloring food,
It is derived from red beets and has a tempting red color in ready-to-eat red velvet cake,
which has excellent thermal stability compared to standard beet red.

Advantage
Solutions that comply with the FDA US CFR and EU Guidance Note for heat-stable cleaning labels on
colored foods.
An excellent cleaning label replacement for Red No. 40 (Seduction Red) or Cochineal.
Easy-to-read label - contains only one coloring material.
Recommended easy-to-use liquid products for ready-to-eat red velvet cakes.
Designed to provide a bright red color when mixed with cocoa powder in ready-to-eat red velvet
cakes.
3ULTRA STABLE RED

Do you have a natural red pigment fade problem? Try ULTRA STABLE RED

.
Ke Hansen has a range of vegetable source colors that are bright, intense, and outstandingly
stable. Our "ULTRA STABLE RED " solution is derived from the unique new anthocyanin blend and
incorporates stabilization technology. The solution is the ideal solution for coloring various beverage
applications including carbonated soft drinks, juice based drinks, sports, energy drinks and vitamin
drinking water.

Advantages of ULTRA STABLE RED

30-40% more stability compared to standard anthocyanins to extend the shelf life of beverage
products
Reduce scrap due to discoloration in supermarkets
Reduce the cost of UV-filtering bottles
Use bright red pigment instead of temptation red

4) CAPCOLOR - Colorless microcapsule natural pigment

How to avoid color shift?

With our patented technology we can offer a complete line of colorants (including E-coded)
and pigmented food ingredients (E-coded, cleansing labels made of fruit and vegetable extracts)
series to avoid or minimize color shift :
CAPCOLOR product line: Wrap pigments to prevent color shift from colored fruit to white
pieces.
The Color Feedstock Series has the lowest color shift for cleaning label declarations.

Advantage
Achieve zero or low color shift throughout the yogurt shelf life to maintain good fruit and white
block interface
No or low browning on the fruit layer to maintain maximum bright color appeal
Transparent cups can be used to make the product more attractive

5) Red Strawberry Fragaria: Unique natural cochineal red

pigment

Want a brighter red at a lower cost?

Red Strawberry Fragaria contains 15% of cochineal, developed mainly for fermented milk and
fermented milk fruit products. The solution enables manufacturers to produce attractively-appealing
yogurt or fruit products while also reducing pigment usage, thereby saving on operating costs. This
solution provides long process stability, enhanced pigment consistency and poses challenges for
standard cochineal red pigment. This product delivers an attractive pink color, excellent stability
throughout the shelf life and excellent process stability, reducing pigment content by 10% to 20%
compared to standard cochineal products.

Advantage:
Red Strawberry Fragaria is able to withstand the processing of fruit products while maintaining
excellent fruit dyeing and coloring over the shelf life. Outstanding process stability also means that
interchromatic tolerances can be minimized in the fruit product manufacturing facility and in the final
yogurt product. In addition, the new natural pigment is a user-friendly product that can be added
directly to the food during mixing.

2. Yellow orange

We offer a full range of natural yellow and orange pigments, from deep orange to deep yellow, to
shiny yellow and opaque yellow. Our products are derived from a number of natural sources such as
cochineal, -carotene, natural -carotene, natural carotene, safflower, lutein and turmeric and
through our unique product concept FRUITMAX, I-COLORS and CAPCOLORS.
Developed to meet your specific application needs, our Color Solutions cover beverage, dairy and
fruit products, confectionery, ice cream, pre-processed foods and dietary supplements.

1) FRUITMAX Tamarillo 301 WS and FRUITMAX Sharon Fruit

305 WS

Brighten your orange and red candies with no odor clean label solution
Ke Hansen has developed FRUITMAX Tamarillo 301 WS and FRUITMAX Sharon Fruit 305 WS
based on concentrated fruit and vegetable juices, which have only a weak odor to help you meet
market challenges.

Advantage
Bright, stable orange and red pigments for low pH candies
Based on vegetable juice concentrate
Finished candy is odorless
Carmine red, synthetic label replacement for synthetic red and orange colors
Suitable for vegetarians and contains no preservatives

Is there a palm oil-free yellow pigment suitable for baking food

applications?

2) The answer is CULINACOLOR 410 WSP

Section Hansen has developed the CULINACOLOR 410 WSP to help you make 100% palm-free
yellow baked products that meet the retailers and consumers' expectations for your brand.
CULINACOLOR 410 WSP is a naturally derived powdered natural beta-carotene based pigment
with outstanding pigmentation and attractive yellow color that consumers expect from baked goods.
This product is especially suitable for dry mix powder.

Advantage
100% palm oil-free color preparation
Attractive yellow color with consumer expectations
Thermal stability
Natural pigment extraction

3) FruitMax Pineapple 700 WSP

Clean label solutions for baked goods

Cohansen has developed the FruitMax Pineapple 700 WSP to help manufacturers meet these
challenges. FruitMax Pineapple 700 WSP is a vegetable-derived powdered, colored food ingredient
extracted from carrots that is attractive yellow and has excellent stability across a wide range of
bakery products.

Advantage
Clean label solutions that meet FDA and EU guidelines for colored foods
Excellent cleaning label replacement, can replace -carotene, natural -carotene and artificial colors
(lemon yellow)
The product is attractive yellow with easy-to-use powder
100% Palm-free ingredients

4) CulinaColor Orange 704 WSP

Natural color solutions for orange snacks and seasonings?

Try CulinaColor Orange 704 WSP

Section Hansen has developed the unique CulinaColor Orange 704 WSP solution to help
manufacturers produce more natural and attractive orange snacks or seasonings.
CulinaColor Orange 704 WSP is a natural source powdered pigment based on the birch orange
extract with an attractive bright orange color, good powder coloring and excellent stability all of which
make it a lemon yellow and sunset yellow An excellent natural alternative to artificial color
combinations.

Advantage
Natural solutions of lemon yellow and sunset yellow artificial colors
Bright orange
Excellent powder coloring
Extremely high stability in powder applications

5) COLORS Yellow 906 WSS-P

Do You Need Spice Alternatives to (Meat) Soup?

Try I-COLORS Yellow 906 WSS-P

I-COLORS Yellow 906 WSS-P is a standardized powdered product extracted from Turmeric that
manufacturers use at the same dosage each time. The pigment is protected with microcapsule
technology to ensure high stability in the application matrix. The advanced I-COLORS technology
provides excellent powder coloring.

Advantage
Bright yellow
High tinting ability and excellent stability
Standardized products
No pollution
Excellent color mixing ability

3. Blue green

We offer a wide range of blue and green product solutions, from light green to dark green to
shiny blue. Our products come from chlorophyll and spirulina extracts of natural origin and are
available with the unique product concepts FRUITMAX, I-COLORS and CAPCOLORS.
Developed to meet your specific application needs, our natural pigment solutions cover
beverages, dairy and fruit products, confectionery, ice cream, pre-processed foods and dietary
supplements

4. White - black - brown

We offer a wide range of white, black and brown product solutions from pure white to dark black
to tempting brown. Our products are derived from natural sources of plant carbon black, malt
and caramel and are applied with the unique product concepts FRUITMAX, I-COLORS and
CAPCOLORS.
Our Color Solutions were developed to meet your specific application needs, including beverages,
dairy and fruit products, confectionery, ice cream and pre-processed foods.

3. WHITEWHEY New cheese color - better quality whey

Minimizes the amount of cheese transferred to whey - maximizes the

value of whey
Our new product line is based on a specially designed beta-carotene solution that includes the use of
specific ingredients to facilitate retention of the colorant in the cheese curd after the addition of
rennet. It is therefore possible to transfer into the whey fraction with an ultra-low pigment transfer
rate (1-3%) as never before. Using our unique beta-carotene (BC) as the only pigment in your product
complies with the relevant regulatory requirements because BC is a natural ingredient in milk.

Advantage
Our new solution eliminates the need for bleaching because only very little pigment is transferred
to the whey during cheese production
It costs less to use than other carmine substitutes
It only requires a natural additive (-carotene) and has a simple label
It does not affect the mouthfeel compared with the bleaching pigment or pepper pigment
It is 100% compliant with regulatory requirements
Now that the EU, the USA and China allow colored cheese to be used in infant formulas, the whey
value in colored cheese is maximized.

4. FruitMax - Optimize your product

FRUITMAX is our line of food ingredients for coloring. These food ingredients come from fruits,
vegetables, herbs, spices and other edible ingredients. Our products cover various colors such as red,
pink, purple, yellow, orange and brown.

Advantage
Expand new consumer interest points by replacing the E code with a consumer-friendly label (fruit
and vegetable concentrate)
Reposition and reinvigorate the brand by adding points of consumer interest
Build emotional engagement between consumers and brands by adding ingredients that "benefit
you"
Can be distinguished from "Follow the trend" products and bulk products
The role of the label is not only a description of the ingredients. Ingredients such as FruitMax are
also strategically used to differentiate themselves from other competing brands and make their
brands the preferred consumers of choice.
Biotic supplements

We are committed to providing the most scientific proofs of probiotics to make your
products successful in the market while attracting a loyal customer base. We offer you a range of
probiotic products under the PROBIO-TEC brand and are constantly striving to develop effective,
consistent and unique probiotic solutions.
Based on science, we have more than 140 years of history and a wealth of Probiotics
expertise. We practice the 3I principles of insight, creativity and integrity and work with you to
develop future-proof probiotic products.

1. PROBIO-TEC products

We offer a comprehensive probiotic solution - convenient standard

products and services and a unique formula

PROBIO-TEC is our Probiotic brand for dietary supplements and infant formulas, and our
PROBIO-TEC products allow you to focus on important jobs - accelerating pace of market or
unique research. If you want high-quality, ready-to-market solutions, choose from a wide variety
of attractive and standardized products, but if you want a truly unique product, learn about our
customized solutions. We can offer you a wide range of options and discuss with you the best
solution for your business.
The ROBIO-TEC Family of Probiotic Solutions enhance your brand value by combining
powerful concepts, superior strains, novel excipients, breakthrough dosage forms and
technologies.
Our 3 major selling points
We want your probiotic products to stand out in the market, be unique and attractive. As a
result, we have established three stringent and compelling standards for each PROBIO-TEC
probiotic solution provided. In addition, these three criteria are also our unique selling points
(USP):
Valid
Lasting
Different

2. Probiotic strains

Want to improve your probiotic product? We provide a series of

high-quality probiotic strains

We provide 9 different probiotic strains, each with its own characteristics and qualities. These
strains are just like our children, and we know them very well - how to take care of them and how
 to make them thrive. Therefore, you will get efficient and stable products. We are proud of our
probiotic strains and believe you will have the same experience.

1) Bifidobacteria (BB-12)

Introduction to Bifidobacterium (BB-12)

Defined as Bifidobacterium animalis subspecies
Strain Accession Number: DSM15954
Dairy strain series from Kehnson
BB-12 is the discovery by Section Hansen A / S, head of the Discovery, Human Health &
Nutrition Division
Since the use of food ingredients and dietary supplements worldwide since 1985, no reports of
consumer injury have been reported
In clinical studies testing, doses of at least 100 billion CFU / day are administered to testers
from neonatal preterm to the elderly with no serious adverse events reported

Your chance
We supply Bifidobacteria (BB-12) for dietary supplements, infant formula and fermented dairy
products.

2) Lactobacillus acidophilus (LA-5)

Introduction to Lactobacillus acidophilus (LA-5)

Identified as Lactobacillus acidophilus
Strain Accession Number: DSM13241
Dairy strain series from Kehnson
LA-5 is the discovery of Chr. Hansen A / S, head of the Discovery, Human Health & Nutrition
Division
Since the use of food ingredients and dietary supplements worldwide since 1979, there have been
no reports of consumer injuries
At least 50 billion CFU / day is administered to testers in clinical studies, with no serious adverse
events reported

Your chance
We supply Lactobacillus acidophilus (LA-5) for dietary supplements and fermented dairy products.

3) Lactobacillus rhamnosus (LGG)

Introduction to Lactobacillus rhamnosus (LGG)

 Identified as Lactobacillus rhamnosus
Strain Accession Number: ATCC 53103
Originated from human gut flora, discovered and named by Professor Gorbach and Goldin
LGG is the discovery by Section Hansen A / S, head of the Discovery, Human Health & Nutrition
Division
Since the use of food ingredients and dietary supplements worldwide as of 1990, no reports of
consumer injuries have been reported
In clinical studies testing, doses of at least 100 billion CFU / day are administered to testers from
neonatal preterm to the elderly, with no serious adverse events reported

Your chance
We supply Lactobacillus rhamnosus (LGG) for dietary supplements, infant formula and fermented
dairy products.