Animal rennet range

Chr Hansen has upgraded its Naturen animal rennet product portfolio with new product offerings including products with no added benzoate, together with a variety of different concentration (strength), composition (chymosin and pepsin ratios) and packaging sizes.

In the last decades, the use of animal rennet has declined as more and more cheese producers have converted to fermentation produced chymosin (FPC) coagulants. However, about 20% of the world’s cheese is still produced with traditional animal rennet. Over the coming years volumes are expected to stay relatively stable as a big part of this segment is driven by Italian DOP cheeses, like Parmigiano Reggiano, and French AOC cheeses like Comté, where the use of animal rennet is legally required.

“With this upgrade we would like to help our customers meet consumers’ requests for removing all preservatives from cheese. The new Naturen animal rennet range has been designed to match the latest consumer trends in the most traditional cheese market segment, and we have improved our product offering to match the needs of all animal rennet users,” explains Michael Fooken Jensen, global marketing manager, cheese at Chr Hansen.