Unique milk proteins for your clean label processed cheese

Date: 02.06.2022Source: Ingredia

The clean label trend responds to a growing consumer demand for more genuine and authentic products. Today, consumers are looking for natural, healthier and simple food products and they are expecting clean labels with an ingredient list as short as possible.

Emulsifying salts are particularly used in processed cheese industry to make emulsion of milk proteins and to give homogeneous texture on finished product.

To meet consumers expectations ‘good for your health’ products, the cheese manufacturers face to a new challenge: How to replace emulsifying salts with a clean label ingredient?

This webinar will focus on pizza cheese which is highly produced, consumed and which requires high technicity in term of process but also in terms of specific functional properties expected. To register for the webinar CLICK HERE

David Cox / IDM

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