Danisco ups production of frozen cultures

The new facility, which has been operating on a test basis for the past two months, last week started up normal production.

"This project is part of our global strategy to gain an even stronger foothold in the frozen cultures area, particularly for the fresh dairy industry. Niebll is now our European growth platform for high quality frozen cultures,"​ said Fabienne Saadane-Oaks, president of Danisco Cultures.

Production at the facility primarily targets the dairy industry, but also the meat, bread and vegetable industries.

The Danish firm that brushes a close second to Chr Hansen in the global cultures market said the expansion has allowed it "to increase significantly its capacity for frozen pellets thanks to a new process equipment and the expansion of ultra-cold storage."​

Cultures are microorganisms used to acidify milk in the production of a raft of dairy products, including yoghurt, butter and cheese. They facilitate the fermentation process that provides the taste and texture to these foods.

In Niebll, Danisco currently manufactures around 200 lactic bacteria and houses both an innovation center and a production and logistic site.

The sites product range comprises starter cultures, mould cultures, ripening cultures, probiotic cultures, media, as well as protective cultures.

The technology employed includes fermentation, centrifugation, deep-frozen palletizing and deep-frozen blending and filling, as well as freeze-drying.

The German site, together with plants in France, Poland and the US, make up the six production sites of the Danisco Cultures division.

The expanded facilities will primarily service the European market, although distribution is also expected to reach the global market.