• Cost effective solutions
• Enzyme modified flavor
• Cheese/dairy based profiles (fresh, aged, blued and fermented)
• Taste modifier for vegetable alternatives
• Tasting improvers
• Sustainable sourcing taste solutions (vanilla, cocoa and other fruit flavors)

Specialties designed for:

• Fresh fermented
• Ice cream
• Frozen desserts
• Milk and flavored milk
• Toppings
• Creams, dips, fat spreads, premixes and white sauces