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Milk is a very complex food – a balanced system of proteins, fat, carbohydrates and salts that takes on new forms when fermented. In our Dairy laboratory we develop stabilising systems for individual customers that let them present milk in all sorts of new ways.

Functional systems are indispensable for making top quality meat products economically at any time. Our products improve appearance, texture, flavour and shelf life, and create individual solutions for your products.

Whether ready meals, soups and sauces, mayonnaises, dressings or ketchup, our stabilising systems for deli foods give manufacturers safe production, reliable results, and economic benefits.

Cheese is a product with a long tradition, whose manufacture is subject to strict regulations. Cheese preparations and recombined products are tasty alternatives, and with Hydrosol functional systems they are simple and cost-effective to make.

Our stabilising systems for ice cream let you adjust melting properties, viscosity, consistency, texture and rheology as desired, whether for dairy ice cream, sorbet, sherbet or water ices.

Vegetable-based cream is an ideal alternative to dairy cream, as whipping cream for cake, fruit, desserts or ice cream, or for use in sauces, soups and casseroles. Stabimuls Vega is used for stable vegetable-based creams with variable fat content and the same product properties as conventional cream.

Our specific stabilising systems assist in the targeted curing of fish products and provide gentle fermentation. They improve the structure of smoked salmon, salmon products and seafood. Our preservatives ensure good shelf life.

More and more consumers are turning to alternatives to meat and dairy products. But they don’t want to give up the familiar flavours and textures they like. Our all-in compounds enable the production of vegan and vegetarian foods that are equivalent to the meat and dairy originals.