Targeted yield optimization in cheese production
Efficient use of milk proteins is a key lever for profitability in cheese making.
Our additive increases cheese yield by up to 30% – without any changes to recipe or process. Quality, processing, and sensory properties remain unchanged, while manufacturers can make more efficient use of raw materials and fully exploit economic potential in a sustainable way.
Clean-label gelling agents for modern dairy products
Our additive-free gelling agents set new standards in functionality and declaration-friendliness. They can be individually adjusted to the desired gel strength and are optimized for yogurt, dairy desserts, and milk-based beverages. The result: stable textures, transparent ingredient lists, and convincing sensory properties – even with reduced recipe complexity.
Premixes for cream and whipped cream products
Our premixes for cream products simplify production through streamlined raw material procurement, reduced process complexity, and reproducible results. Whether classic whipped cream, whippable alternatives, or fat-optimized formulations – they ensure stable texture and excellent whipping properties for modern dairy products, even under varying production conditions.