One of the world's largest clinical studies on probiotics reinforces significant gastrointestinal benefits of the probiotic strain named BB-12®

Consumers all over the world are demanding natural ingredients in the products they consume. Within the beverage industry, many manufacturers are responding by removing artificial colors. However, costs and stability issues can create barriers against this change.

Chr. Hansen researchers have collaborated with the University of Copenhagen, Department of Plant and Environmental Sciences (KU) and Technical University of Denmark, Department of Systems Biology (DTU), to produce carmine by a modern fermentation process. The first of a series of patents that protects the technology has just been published.