Skip to main content
Your reliable B2B partner for industry & trade
Tailored consulting
Full-service support & Private label solutions
Innovation

More Cheese from the Same Milk with VIN’CURD

How manufacturers increase their cheese yield – economical, sustainable, and clean label.

In modern cheese production, it’s not just quality that counts – yield is equally critical.
Maximizing the recoverable cheese mass from every liter of milk not only improves profitability but also optimizes resource use across the entire value chain. Yet this is exactly where the industry is losing out – quietly and continuously: proteins and water lost with the whey are no longer part of the cheese matrix. But what if they could be retained?

The Problem: Loss of Valuable Components in Whey

In traditional cheesemaking, a large share of potential yield is lost – often unnoticed.
Whey proteins and free water, which are technologically difficult to bind, leave the process together with the whey. The result: reduced cheese yield, unnecessary raw material loss, and rising cost pressure.

At the same time, demand for natural, declaration-friendly products is increasing. Additives are unwanted, and Clean Label is becoming the standard. Many producers therefore face a critical question:
How can yield and naturalness be combined – without regulatory pitfalls?

The Solution: VIN’CURD – Naturally More Cheese

VIN’CURD is a 100% natural processing aid that significantly increases cheese yield – with no labeling requirement.
The system, based on plant fibers and marine extracts, binds free water and valuable whey proteins, retaining them in the cheese matrix. The effect is measurable – and impressive:

  • Up to 30% more yield, depending on recipe and milk quality
  • Reduced whey drainage and improved texture
  • Shorter processing times and greater efficiency
  • Effective from just 0.036% – minimal input, maximum effect

And the best part: VIN’CURD is classified as a processing aid and therefore does not require declaration – a huge advantage for Clean Label strategies.

Economics Meets Clean Label

With VIN’CURD, manufacturers unite yield, efficiency, and transparency in one solution.

Your benefits at a glance:

  • More cheese from the same amount of milk
  • Less waste, better resource utilization
  • 100% compliant with EU and German regulations
  • Free from additives, no E-numbers

VIN’CURD is not just a process optimization – it’s a strategic competitive advantage for producers who want to improve economics while strengthening their brand promise.

Conclusion: Avoid Losses, Unlock Potential – Without Compromise

VIN’CURD demonstrates how modern cheesemaking can be high-yield, transparent, and economical at the same time.
Whether hard cheese, cream cheese, or specialty recipes: reducing whey losses increases yield – and gets more out of every liter of milk.

Would you like to know how VIN’CURD can make your cheese production more efficient? Our team will be happy to advise you.

How can we help you?

The possibilities with our products are diverse, and the potential is enormous. Our team is happy to support you with your inquiry and will find the ideal solution for your project.
Contact us