Chr. Hansen scientist wins Pieter Walstra award

A DEVELOPMENT SCIENTIST at Chr. Hansen, Kirsten Kastberg Moeller wrote on “Salt reduction in cheddar cheese: Exploring the potential of lactic acid bacteria and coagulants in restoring flavour and texture”.  The thesis was amongst seven that vied for a Pieter Walstra, an award that is given to someone “who has written an outstanding scientific publication related to dairy science.” Her innovative and practical approach to salt reduction is in tune with the needs of consumers and the call of the World Health Organisation to cut salt intake to 5 grams/day.

Published in six journals, Ms Katsberg’s thesis was chosen as the best international scientific publication on dairy research and she received the award in mid-April.

Chr. Hansen’s SaltLite, which was developed based on Ms Katsberg’s research, is a combination of enzymes and cultures, which adds flavour with 50% less salt. It was amongst eight winners at last year’s Food Ingredients Europe excellence awards, garnering the Dairy Innovation of the Year.