3 July 2008 - Danisco has completed in a major expansion of its kefir culture processing plant in Olsztyn, Poland, more than trebling capacity to meet the growing international demand for kefir products.
The investment, comprising a new, highly automated lactic acid bacteria fermentation line, also marks a further optimisation of the unique kefir cultures.
Danisco Olsztyn plant is the only one in the world to have commercial production of traditional kefir grains. This capacity enables Danisco to blend the grains with its freeze-dried cultures. In addition, all the cultures are for direct vat inoculation, enabling faster and more reliable kefir production.
“Manufacturers experience more functionality due to the accelerated fermentation time and a higher degree of aroma and texture development,” says Piotr Kolakowski, Manager of the Olsztyn plan.
A unique offer for natural health
A traditional fermented dairy beverage throughout Eastern Europe, kefir is catching the eye of Western consumers, who are drawn by the drink’s natural health image and characteristic taste.
Danisco kefir cultures make it possible to produce kefir as it has been known for centuries. They are currently the first cultures on the market to combine real kefir grains with lactic acid bacteria, securing an excellent flavour and texture. In addition, Danisco produces HOWARU™ Kefir Bif 1 - an outstanding combination of a kefir culture with one of Danisco’s premium probiotic cultures.
Danisco’s facility in Olsztyn benefits from an expert team specialised in traditional kefir formulations which have, over the past years, been successfully marketed throughout Eastern Europe and Russia. Danisco has also developed a series of application concepts to inspire manufacturers in developing kefir products adapted to Western tastes.
“We expect the kefir market to grow faster than the overall dairy business,” says Piotr Kolakowski. “With our new fermentation line and other upgraded equipment, we will be able to service our customers demand for some years.”