Hundsbichler. Partner for milk processors.... you cannot improve on nature

Hundsbichler Partner for milk processors... you cannot improve on nature

Company founder Josef Hundsbichler The history of rennet Historical lore tells us that the ancient Egyptians first discovered rennet about 4,000 to 5,000 years ago. They used dried intestines and especially stomachs as a storage container for liquids. The milk stored within then curdled coincidentally due to the rennet enzymes in the stomach and was therefore preserved. From this, over the years and centuries, the art of cheese then developed. Rennet has therefore always been inextricably linked with cheese. The history of the company The company s founder, councillor of commerce Josef Hundsbichler (1913-1995), came from an old Zillertal farming and cheese family. In 1947, he started with modest means in Kufstein, producing a marketable rennet from dried calves stomachs. Rennet production in Europe at the time was in the hands of a few major companies, and so Josef Hundsbichler had to fight against great pressure from the competition. Still, he was able to gradually establish his rennet, first in Austria and later in neighbouring countries. The Hundsbichler company now supplies more than 80 percent of natural rennet used in Austria. Exports go to Switzerland, Italy, France, Germany, Greece, Holland, Cyprus, Syria, Slovenia, Czech Republic and to many other countries. Wher- 2 ever the emphasis is placed on top-quality cheeses, first-class Responsibility towards nature 3 natural rennet from Hundsbichler is in demand. Timeline Ca. 4500 BC, natural rennet first used in Egypt 1947 Start of Rennet production at Hundsbichler 1960 Construction of the plant in Kufstein 1976 Awarded the Austrian coat of arms 1987 Awarded the Tyrolean coat of arms 1995 Takeover of management by the son, Stefan Hundsbichler 1995 Certification according to ISO 9000 1998 Development of the new gentle extraction method 1999 Building of today s plant in Langkampfen near Kufstein 2000 Relocation to the new plant and implementation of the new production process 2004 Launch of the international brand BioRen 2005 Certification according to ISO 22000 2005 Liquid rennet paste for more taste in cheese is introduced on the market 2005 Certification by Austria BioGarantie 2006 Acquisition of the Swedish natural rennet producer Kemikalia 2006 first version of the online shop 2008 Halal-certification by HFFIA in The Hague 2014 Dominik Hundsbichler joins the management 2014 Halal-certification by IIDZ Austria 2016 ISO 9001:2015 incl. HACCP certification Our production hall in Langkampfen Today, as the worldwide number of natural rennet manufacturers falls almost every year, Hundsbichler presents itself as an internationally recognised and esteemed partner to cheese factories. The company building of the Austrian rennet production Hundsbichler GmbH is situated in the unspoilt Tyrolean landscape, where cheese is still produced in the classical, traditional way on pastures. This unspoilt nature also forms the basis for the Hundsbichlerrennet no advanced technology can replace these traditional factors. For example, the rennet is extracted only with untreated drinking water from a controlled mountain spring. For Hundsbichler, there is a fundamental obligation to deal carefully with nature and its resources be it in the use of energy, in the consumption of water or in waste prevention. This is also reflected in the company s philosophy to produce a natural product.

Production area (large photo) 4 Hundsbichler internally 5 Extraction Bottling The production plant The purchase of raw materials The production process Security of supply All our natural rennet products are manufactured exclusively in the rennet production in Langkampfen / Tirol. The delivery of selected calves stomachs takes place here, as well as the storage in the factory s freezer at minus 20 C, and of course the complete processing so we know what we are selling to you. Only decades of contacts all over the world guarantees access to truly first-class raw materials. Our main suppliers come from Austria, New Zealand, Australia and Canada. These are visited by us on a regular basis and checked. This is because without good contacts with our suppliers as well as with the customers it is not possible to produce a first class rennet. We work exclusively in a batch process. Thus, each production batch is entirely accountable in terms of raw material origin, production date, production responsible party etc. This ensures maximum safety in-house, but of course also for our customers. Moreover, it is therefore possible to meet the special requirements of our customers, e.g. rennet exclusively from the stomachs of a given region. In our freezers, raw materials are always stored for several months. This is based not only on the idea of energy security but also on the fact that the best quality of raw materials (e.g. 1 st Grade stomachs from New Zealand or Australia) is only available three months a year.

12.03.2015 Österreichische Laberzeugung Hundsbichler GmbH Sportplatzweg 5, 6336 Langkampfen Bestätigung Das angeführte Unternehmen hat mit der Austria Bio Garantie seit 24.02.2005 ein gü Kontrollverhältnis. Der letzte Kontrollbesuch fand am 05.03.2015 statt. Die Austria Bio Garantie bestätigt, dass die unten gelisteten Betriebsmittel die Anforderungen ge Verordnung EG Nr. 834/2007 und Durchführungsbestimmungen erfüllen. Im Zuge der Kontrolle wurd Konformität der angeführten Produkte für die Verwendung in der ökologischen Produktion überprü Diese Bestätigung ist keine Garantie für die Produktqualität. Sie bestätigt lediglich, dass angeführten Produkte den Anforderungen der oben genannten Verordnung entsprechen. Ein ggf. verwendeter Hinweis auf Warenbegleitpapieren und/oder am Produkt muss wie folgt laute Kann in der ökologischen Produktion gemäß Verordnung EG Nr. 834/2007 und Verordnung EG N 889/2008 verwendet werden. Eine eventuell nötige offizielle Registrierung dieser Produkte ist mit dieser Bestätigung in den Ländern in denen die Produkte verkauft werden, nicht abgedeckt. Es obliegt dem Vertreiber, die notwendigen rechtlichen Schritte zur offiziellen Registrierung der Produkte zu setzen. Folgende Produkte, welche vom oben angeführten Betrieb produziert und/oder von diesem in Verkehr gebracht werden, sind für die Verwendung in der ökologischen Produktion geeignet: BioRen flüssige Labpaste BioRen Naturlab flüssig BioRen Naturlab Pulver getrocknete Kälbermägen Labextrakt flüssig Sacco Käse-, Sauermilch- und Joghurtkulturen WalcoRen Dried Calf Vells WalcoRen Liquid Rennet WalcoRen Liquid Rennet Paste WalcoRen Rennet Powder Bedingungen für die Aufrechterhaltung der Gültigkeit der Bestätigung im genannten Zeitraum: a) Die Produkte müssen die oben genannten Anforderungen erfüllen. b) Aufrechtes Kontrollverhältnis Diese Bestätigung bezieht sich nur auf die oben angeführten Produkte. Für die Abteilung Diese Bestätigung ist bis 31.12.2016 gültig. Dr. Johanna Ortel 6 Back to more taste 7 in cheese Firmensitz: Königsbrunner Straße 8, 2202 Enzersfeld, Austria Austria Bio Garantie GmbH FN 78753p, Firmenbuchgericht: Korneuburg, DVR-Nr.: 0921157 www.abg.at Kundennummer: 301040 ABG0428 Ecert Version 1.0 Seite 1 von 1 Production Safety The inspections Production stages The nature of rennet Long before the legal obligation, a corresponding HACCP concept was implemented in our production processes. In 2005, the Hundsbichler company was certified as the first natural rennet manufacturer according to ISO 22000. Since March 2016, Hundsbichler is now ISO 9001:2015-certified, which of course includes the HACCP certification. In order to take into account the requirements of Muslims, we have arranged that our rennet be halal-certified by two independent institutes. In our well-equipped laboratory, all key parameters of production all our products are inspected continuously. In addition, we cooperate with leading research institutes across Europe to check our standards continuously and develop them further. All of our production steps are tuned to handle the natural product rennet and the valuable enzyme complexes as gently as possible. The rotary vacuum filters normally used are avoided by us due to the strong oxidation. Similarly, we also entirely forgo chromatographic separation and concentration of the enzymes chymosin and pepsin. Genetic engineering is out of the question for us, both today and in the future. For us, cheese and natural rennet are inseparable. Calf rennet enzyme compositions cannot be substituted or copied by non-natural rennets everything the cheesemaker needs is contained in the stomach. Especially for the producers of organic products, we work closely with key institutions (such as Austria Bio Garantie, InfoXgen) in order to also provide guaranteed product quality in this area.

8 Responsibility towards the cheese product Responsibility towards the consumer NO FPC 9 The biologically valuable foodstuff cheese is inextricably linked with natural rennet. Its composition of different natural enzyme complexes (chymosin, pepsin, lipase) with their typical amino acid sequences can also be only approximated by any rennet, let alone replaced. The requirements for the production of natural rennet with constant product quality are much more complex than for the production of artificial, reproducible coagulates. Of course, this is also reflected in the much higher cost of production of natural rennet. Our natural rennet is, together with the quality of the milk and the experience of cheesemakers, an essential factor that determines the quality of a cheese. Our company is constantly monitored by the Austria Bio Garantie and our natural rennet and cultures are classified as suitable for use in organic production. Because there is nothing to add to nature. Even the most conscious consumer cannot check and monitor all of their food. Many of their purchasing decisions must therefore be based on trust. Our actions are determined, not by the limits of feasibility, but rather by our responsibility towards customers trust. Although our rennet represents only a small part in the chain of cheese production, together with the quality of our products the whole philosophy of a healthy, natural diet is put to the test. We firmly use no genetically modified enzyme (GME).

Liquid rennet Our liquid calf rennet is supplied according to customer specifications. Both the chymosin/pepsin ratio as well as the rennet strength is adjusted according to the requirements of the cheese and the cheese maker. This product can be used for cow, sheep or goat milk. The package sizes range from 50 ml for domestic use to 1200 kg containers for industrial professionals. BioRen rennet extract is available both with preservative (E211) and without preservatives and additionally with Halal certification. Rennet powder The high concentration of pure calf-chymosin in premium rennet powder (min. 97%) makes this product ideal especially for extremely long maturing cheese. It provides the assurance that the cheese will not acquire a bitter taste. The output basis for our rennet powder is always the liquid natural rennet, therefore various compositions and concentrations are also available for the powder. The packaging sizes of natural rennet powder range from tablets for every 20 litres of milk to tubs with 25 grams to pails with 25 kilograms. BioRen rennet powder contains no preservatives and is also available with Halal certification. The trademark BioRen, registered since 2004, will support our efforts to achieve near-natural production and international presence. More information at: www.hundsbichler.com 10 Natural rennet of the These innovative natural products can be just as easy to use 11 highest quality Our product program The choice of the right composition of natural rennet and rennet strength depends on many factors. Deciding factors are mainly the desired coagulation time, the maturation period, but also the milk quality and its ph. The delivery program of Hundsbichler covers all requirements for cheeses available on the market. Special customer requests for the rennet from stomachs of certain origins, goat or lamb rennet, as well as rennet without preservatives are fulfilled. natural rennet selection The halal product line Due to increasing internationalisation in the food industry, Hundsbichler is increasingly faced with special needs especially in the religious sphere. To enable the production of high quality cheese, without coming into conflict with religious rules, Hundsbichler has been offering halal-certified BIOREN natural rennet for some time now. NO FPC Back to more taste in cheese Liquid rennet-paste The Dolce rennet paste is ideal for aromatic, savoury cheeses from cow s milk, or to obtain a shorter maturation period. Especially for sheep cheese it is recommended to use Semi Piccante paste (Lamb rennet), or for goat cheese, Piccante paste (goat rennet). as our liquid rennet. Preparing and filtering as with conventional paste are not necessary. BioRen rennet paste contains no preservatives. Dolce rennet paste is also available with Halal certification. Dried calf stomachs In some regions, dried calf stomachs are still used for the renneting of certain cheeses. For this, we dry selected stomachs from young New Zealand dairy calves. Hand cleaned, tied and inflated, they are gently dried by us in a special air chamber.

Rennet substitutes There are situations in which cheese manufacturers, for a variety of reasons, do not want to or cannot use natural rennet. As the partner for milk processors, we also have a solution here and offer rennet-substitutes that meet our high quality standards, which we therefore recommend as an addition to our natural rennet range. Scientific investigation* proves:... Micro-rennet brings quality impairment in cheese and also substantial financial losses for the cheese factory... *) Dresden University of Technology Institute for Food and Biotechnology, August 2009 Natural rennet is more profitable because it delivers the highest possible cheese yields. Sumizyme MMR TL 3500 PF liquid rennet substitute Sumizyme is a microbial rennet substance, which is produced by fermentation of the fungus Rhizomucor miehei in vegetal substrate solution. The substrate solution used consists of lactose- and fat-free soy flour from GM-free production. Due to corresponding cleaning processes, the fungus is not present in the final product. Unwanted metabolites such as lipase and alpha-amylase are virtually undetectable. Sumizyme is produced at Hundsbichler in Langkampfen/Tirol using a high concentration and is adjusted according to customer requirements during this activity. For the purpose of objective customer information, we would like to highlight the following advantages and disadvantages: ADVANTAGES of Sumizyme + Microbial rennet substitutes are regarded by ovo-lacto-vegetarians as suitable for the production of vegetarian cheese. + Very thermolabile, good proteolytic activity. + No microbial lipases and alpha-amylases. + Sumizyme is free of allergens. + Sumizyme is kosher- and halal-certified and approved according to EU regulation for the production of organic cheese. + Short delivery times and routes. Sumizyme is manufactured in Austria, thus the value remains in Europe. Therefore, Sumizyme is more sustainable than products manufactured overseas. We would like you to consider Natural rennet versus microbial rennet substitutes We in Hundsbichler have dealt for many years extensively with studies and publications on the subject of microbial rennet substitutes ( micro-rennet ). We have found that there were always scientific studies which showed the disadvantages of microbial rennet substitutes. But even on the Internet, many of these analyses disappeared or have been lost or rather are nowadays deliberately concealed. High differences in yield In 2005, we cooperated with renowned institutions, such as BAM Rotholz or MUVA Kempten, to examine the issue of natural rennet versus rennet substitutes more closely. We have achieved results that we ourselves could not believe at first: Natural rennet achieves a higher cheese yield in sectors up to far above 1%. We have confirmed these values in all available publications again and again. TU Dresden already had an excellent reputation concerning work and publications about the dairy industry in the past, and also owns the relevant equipment and know-how in the field of food enzymes. Higher yield through natural rennet is scientifically proven From laboratory scale to large cheese factories, higher yield through the use of natural rennet has been scientifically proven by the TU Dresden: Even at laboratory scale, plus 0.74 percent more dry matter Experimental cheese factory, 450 litres with plus 0.5 percent more dry matter Camembert production with plus 1.19 percent more cheese mass after ripening Sliced cheese in Casomatic CS with plus 0.55 percent more cheese mass The full results are available and can be provided on request. - All market-located microbial rennet substitutes are Mucorpepsin hence, as with natural rennet with a high concentration of Pepsin (cattle rennet), with aging this leads to the formation of bitter peptides. - Mucorpepsins are proteolytic digestive enzymes, which of course can coagulate milk by nonspecific casein splitting, but operate much more non-specifically than quality natural rennet reduced gelling strength. - The nonspecific casein splitting by using microbial rennet materials means that less calcium binding options are available. This inevitably leads to yield losses in cheese. TU Dresden undertakes scientific work It was clear to us that the topic of yield losses through the use of microbial rennet substitutes was a potentially explosive issue, which therefore required examination from a scientifically and economically neutral perspective. As an independent partner for these studies, the Dresden University of Technology, with the Institute of Food Technology and Bioprocess Engineering led by Prof. Dr. Harald Rohm offered its services. - Microbial rennet substitutes contain no chymosin whatsoever. Sample calculation for processing of 10,000 kg of milk The values used below were determined by the TU Dresden with a Casomatic. The differences in yield between micro-rennet and natural rennet are even higher in practice when using cheese vats. The price of cheese has been adopted as the average of the cheese quotations in Kempten. Using MICRO-RENNET 12 13 Galium Vegetal Coagulant Galium is a plant enzyme for milk thickening, obtained by aqueous extraction, followed by filtration of Cynara cardunculus, the wild cardoon. Similar to traditional natural rennet, Galium splits the kappacasein of milk, thus enabling the formation of the curd. Galium also leads to a corresponding proteolysis of milk proteins and thus contributes to the cheese ripening. Since the proteolytic processing of the cheese is different from the processing when natural rennet is used, the use of Galium is recommended primarily for fresh and short-maturing cheeses. suitable suitable Boiled milk 10,000 kg Volume of micro-rennet 220 IMCU 2.25 kg Price per kg micro-rennet EUR 2.30 Micro-rennet costs per manufacturer EUR 5.18 Cheese yield 1,225 kg Cheese yield in % milk 12.25 % Cheese price per kg EUR 4.00 Cheese income per manufacturer EUR 4,900.00 Income per manufacturer minus micro-rennet EUR 4,894.82 Compare profitability NATURAL RENNET to MICRO-RENNET Earnings per manufacturer with Micro-rennet EUR 4,894.82 - Earnings per manufacturer with natural rennet EUR 4,938.77 = Loss per manufacturer with micro-rennet - EUR 43.95 Use of NATURA RENNET in soft cheese Achieved increase in yield: 1.12 % Boiled milk 10,000 kg Volume of natural rennet 165 IMCU 2.65 kg Price per kg natural rennet EUR 6.50 Rennet costs per manufacturer EUR 17.23 Cheese yield 1,239 kg Cheese yield in % milk 12.39 % Cheese price per kg EUR 4.00 Cheese income per manufacturer EUR 4,956.00 Income per manufacturer minus rennet costs EUR 4,938.77 Thus, in addition to quality disadvantages, a significant financial loss when using Micro-rennet is also scientifically confirmed. For soft cheeses, cheese factories with annual milk intake of 500,000 kg (300 working days) suffer a loss of approx. EUR 650,000 a year.

Natural rennet and individual diets The origin of raw materials and the method of production, processing, handling, preparation, treatment and possibly also the packaging, transportation and storage of food can be particularly relevant for individual consumer groups. This applies in particular to the needs of vegans, vegetarians and the practitioners of particular religions. For them, in this context, the question is which with natural rennet or rennet substitute manufactured product best meets their individual needs. Vegans For vegans, whether a product manufactured with natural rennet or a rennet substitute is acceptable or not isn t an issue, since they generally reject animal products. In addition to meat, fish, dairy products and eggs, this includes honey, leather and wool, as well as cosmetics and drugs produced with animal additives. Natural rennet and world religions For a very long time, cheese production has been carried out by Jews and Muslims, i.e. the representatives of Judaism and Islam, on the basis of natural rennet. But since the appearance of artificial, genetically modified enzymes (GME) and micro-rennet, this seems to be a problem and natural rennet is suddenly no longer religion compliant. Whey users are pushing cheese factories to use artificial enzymes, with which the whey is removed. In the background is the question of the religious conformity of whey products. Kosher for Jews or halal for Muslims determines the use of the enzyme for the production of cheese. This raises the question: is the cheese now the important, high-quality product that is to be produced with the best ingredients, or is it the whey? The Online-Shop for milk processors In order to supply the optimal dairy equipment to small and farm dairies as well as to households, the Hundsbichler company has been operating its own online store for many years on its website, www.kaesereibedarf.at. The complete product range is available there, even in commercial quantities. You can also find a variety of useful information for cheese production and and milk processing in the download area of the shop. Vegetarians For vegetarians there are huge differences in the interpretation of their lifestyle. While vegetarian cuisine represents the dietary wishes of some, for others it is an alternative lifestyle based on an ideological concept. To satisfy the requirements of the ever growing number of vegetarians, at Hundsbichler, after a trial phase of several years, we have converted our production process from a hot extraction to a cold extraction (similar to cooking a meat soup at 5 C). Using this very special and unique method, we succeeded in ensuring that no bovine components diffused into the final product. Thus BIOREN natural rennet is 100 percent free of meat ingredients. Our BIOREN natural rennet consists of only three components: Tyrolean mountain spring water, saline and valuable natural chymosin. The raw material is present anyway due to veal consumption. If it is not used for the production of rennet, this goes to the Pet-food industry or is discarded. If, however, a high-quality is produced from it, natural rennet production is CO2-neutral and thus helps the environment. In the past, microbial substitutes were often referred to as vegetal rennet and declared suitable for vegetarians, under which the cheese quality suffered massively. What unfortunately stays hidden from the consumer is the fact that behind the campaigns against natural rennet, there giants, who themselves produce coagulation enzymes partly from genetically modified microorganisms such as moulds and yeasts at very low cost and then sell them at high prices. The majority of these enzymes are also made in Japan or China. Gene rennet can be declared micro-rennet, so that no consumer can recognize what they are eating anymore! Note: the enzymes used in cheese production remain active in the cheese, and no one has so far conducted tests on the effects of active genetically modified enzymes in humans. It must be said again No animal dies for the production of natural rennet. The stomachs are a high quality product that is otherwise only used in the fodder industry To solve this problem, there are really only two approaches for cheese factories, in order to continue using natural rennet: Finding a whey collector who does not profit from it. To seek a dialogue with the representatives of the abovementioned religions to explain that natural rennet with the use of whey is harmless for Halal and Kosher. In order to at least be able to meet the needs of Muslims, the BioRen natural rennet from Hundsbichler has also been available with a halal certificate for some time now. Strange enzymes for organic production? A similarly oriented problem arises in the production of organic cheese. Namely, various farming associations have also authorised, in addition to natural rennet, the use of completely different types of enzymes. Would the use of natural rennet not be much more organic than that of artificially produced substitutes of partly dubious origin? The majority of these enzymes come from Asia, particularly China. Also note: These enzymes remain active in the cheese obtained and are thus taken into the body. To date, no studies have been conducted to see to what extent these have an impact on us. Natural rennet is available in sufficient quantities and has no downsides compared to micro-rennet in cheese production. 14 to some extent stands a massive lobbying effort by chemical Moreover, natural rennet is sustainable because the raw ma- 15 terial is already present and no additional resources are wasted. Other products and brands For decades, Hundsbichler has seen itself as the partner for milk processors. Therefore, the company supplies far more than just natural rennet in its assortment and provides almost everything needed by milk processing companies. In addition to vitamins from the Scandirenn brand for the enhancement of milk products, Clean-Air air disinfection devices for hygienic production environments, EcoTest easy milk tests for quick and easy monitoring of milk for Lipases from calves, goats or lambs Lipase is a naturally occurring water-soluble enzyme in raw milk, which plays an essential role in digestion and in the splitting of fats and oils. The taste in cheese originates during maturation from the protein reduction in acidification and maturation cultures as well as by lipolysis of the lipases. However, since this is thermolabile, it is inactivated during pasteurisation. However, by adding lipase in the cheese milk, this heat damage can be repaired. By using different lipases, it is possible to increase the rate of maturation and intensify the formation of flavour. inhibitors or aflatoxins and other dairy accessories from cheese wax to cheese moulds, wipes, protective clothing and cleaning supplies as well as cheese harps and other devices the product groups of lipases as well as cultures and mediums are also of enormous importance. More information can be found in our complete program folder or at www.hundsbichler.com. Cultures and mediums In addition to the milk quality and the art of the cheese maker, it is primarily the rennet and the culture that determine the quality of the finished cheese. Both products match well together and also need to be coordinated. Hundsbichler therefore established cooperation with the Italian cultural manufacturer SACCO years ago. In addition to cultures and mediums for cheese and yogurt production, we also cover the increasingly important sector of protective cultures within our range.

Company address: Österreichische Laberzeugung Hundsbichler GmbH Sportplatzweg 5 AT-6336 Langkampfen Austria Tel. +43 5372 62256-0 Fax +43 5372 62256-8 www.hundsbichler.com office@hundsbichler.com 2016: Design, concept: Werbeagentur Reicher, www.reicher.at, Kufstein. Photos: Serrnovik Dreamstime.com: p. 1; Bernhard Mayr for Schaukäserei Schönanger: p. 8 (top), 9; Hermann Horvath: p. 3, 4, 5, 6, 7, 8 (bottom), 10, 11; Thomas Reicher: p. 12 (top); MEV-Verlag: p. 9 (bottom); Archive Hundsbichler: p. 2, 12 (bottom), 15 (bottom left), Maglara Dreamstime.com: p. 15 (top); HandmadePictures Dreamstime.com: p. 15 (bottom right).