Plant based alternatives to animal derived ingredients are becoming more popular nowadays for those seeking healthier and more sustainable diet. The fat provides structure, texture, delivery of flavors and a specific mouthfeel in cheese application. We have developed a specialized portfolio of vegetable dairy fat alternatives for the application in analogue and processed cheese.
Cheese Solutions
Act Responsible, Think Sustainable
Cheese Solutions
Act Responsible, Think Sustainable
OUR SOLUTIONS
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SCO RANGE
Premium dairy alternatives in a wide range of textures
Lauric fat origin
Different versions with adjusted profiles according the textures
Excellent mouthfeel and flavor delivery
Good crystallization properties
Packaging: 25 kg BIB
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FFT 45
Premium dairy fat alternative with superior mouthfeel
Non lauric Specialized palm fractions
Non hydrogenated system
Excellent melting and mouthfeel
Good performance in analogue cheese fillings and spreads
Packaging: 25 kg BIB
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HQPO RANGE
Multipurpose fats in a whole range of textures
Non hydrogenated vegetable fats
Available in medium and hard textures and different melting points
Block cheese and spread applications
Cold and warm weather versions
Packaging: 25 kg BIB
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ICMP RANGE
Cost effective alternatives in a wide range of textures
Lauric fat origin
Excellent crystallization properties
Good flavor delivery
Soft and hard version according to the type of cheese
Packaging:1 x 20 kg / 25 kg BIB
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MFR TFF
Plant based option to milk fat
Non lauric and non hydrogenated vegetable fat
Close melting and mouthfeel compared to milk fat
Uniform quality throughout the year
Milk fat replacer that mimics the butter fat texture profile
Packaging: 25 kg BIB
BENEFITS
Different textures and profiles
Excellent flavor delivery
Specialized antioxidants for systems
Good oxidation stability
Cholesterol free
