The nu-trish LGG DA is an adjunct culture that, in combination with a starter culture, can deliver “a fast and robust fermentation” but also ensures the correct levels of the LGG strain to make it relevant as a true probiotic, said Lasse Vigel Joergensen, global marketing manager, food cultures & enzymes, fresh dairy, at Chr. Hansen.
“We are delighted to launch a solution that brings the goodness of probiotics into plant-based foods.”
Claimed to be the world’s best documented probiotic strain, LGG has been used in food and dietary supplements since 1990, and is claimed to support immune and digestive health.
Further reading: Chr. Hansen sees growing demand for probiotics in drinkable yogurts, kids’ snacks, plant-based fermented foods
