date:May 21, 2019
bient yogurt that reduces the need for cooling during transport and storage, Thrane notes. Another example is our protective cultures, essentially good bacteria, that has the potential to reduce food waste significantly in production, distribution, retail as well as the consumer stage. This could be for yogurt and fresh fermented dairy products as well as fresh cheese, white cheese.
We have also developed solutions that reduce the fat uptake in fried products with as much as 30 percent while r