Food ingredients giant Chr. Hansen in licensing deal with fledgling firm  

Denmark's Chr. Hansen is licensing technology from a DTU start-up firm that improves fermentation tank yields and opens up new product opportunities
A project undertaken by two PhD students at the Technical University of Denmark (DTU), which began as a study into ways of improving electrodialysis systems, led instead to the discovery of a new technology for improving yields from fermentation processes. DTU advised the students to form a company in order to attract development capital, and the result was the start-up Jurag Separation A/S which is currently backed by DTU Innovation and Vækstfonden.
Jurag Separation's patented separation technology for improved yields from fermentation tanks has now attracted a big fish. Denmark's Chr. Hansen, a world leader in food ingredients, enzymes, and bacterial cultures for the dairy industry, has entered a licensing agreement that will put millions into Jurag's cash tank.
One of Jurag's four employees, MD Heinrich Biel, comments that the agreement means a great deal not only in terms of income but also for recognition, since the agreement with a major company like Chr. Hansen confirms the technology’s attractiveness for scalable solutions in industrial settings.

Chr. Hansen meanwhile sees the new technology as a useful building block for its future business. Knud Vindfeldt, executive vice president for enzymes and cultures, comments: "When fully implemented the technology can make our production more efficient, so we can better utilise our fermentation tanks and postpone investment in a new factory for a couple of years. At the same time it could help us to make new products, so we can use digestion-enhancing probiotic bacteria for other things than dairy products."
The news was reported by national daily newspaper Berlingske Tidende and on Jurag Separation's website.
Link > Jurag Separation
Link > Chr. Hansen 

Next step

Explore business cases

Please contact me

How can we help you?

We use cookies to make the website perform optimally. You accept cookies by closing the box or continuing to use the website. Click here to read more about cookies. ×