Is your yoghurt sour?
Do consumers prefer competition’s brand?
Would you like to develop a unique taste in your cheese?
A solution could be a visit to Chr. Hansen’s Application & Technology Center (ATC) in Hoersholm, Denmark.
Since late August 2002 it has been the center of Chr. Hansen’s close working partnership with customers, inviting them to make trials with our ingredient solutions in a flexible and realistic production environment to either solve technical problems, or, more importantly, develop new products.
“When we inaugurated the ATC ten years ago we expected it to become the main setting for product development, customer driven innovation and knowledge-sharing between Chr. Hansen and our customers all over the world, and that has indeed been the case for a rich variety of food products,” says Esben Laulund, Senior Vice President, Innovation.
“Over the years we have constantly been upgrading the services and facilities of ATC in order to further optimize our support to global food manufacturers catering to their testing of all types of ingredients: Cultures, enzymes, probiotics, and natural colors. Right now we are investing in equipment in order to be able carry out trials in the smallest possible scale for improved efficiency,” he explains.
Model for another 18 regional industry technology centers
The ATC is the flagship of Chr. Hansen’s application and technology facilities. It is the first and the largest center, and it has served as a model for the 18 regional technology centers scattered around the globe.
“It is a competitive advantage to have the strength and resources to assist our customers as we do, offering full-service support and technical know-how close to the customer. We want to be regarded as an ideal working partner in innovation creating new products and markets within the food industry, and the ATC and its sister centers play a key role in this,” concludes Esben Laulund.