Our application centres
We run high-tech Application Centres in Argentina, China and Denmark. In Denmark, the centre is located right beside our head office.
Our highly flexible, small-scale equipment can be rapidly adjusted to simulate specific production processes. This means we can carry out fast and effective application trials, dramatically shortening the time to market of new products.
Often together with dedicated customers, the application centre makes it possible to test ingredients in final applications such as cheese, yogurt, beverages, protein bars, etc.
Consumers love indulgent Greek yoghurt. But, for manufacturers, the poor utilisation of milk in traditional processing is a costly business with a lot of waste.Read more
Research shows that yoghurt creaminess is closely linked to the viscosity, smoothness and dairy flavour provided by milk fat. So how do you restore those characteristics when milk fat is removed?Read more
Appealing drinking yoghurts must be smooth, creamy and low in viscosity. Today, consumer demand for clean-label products has given manufacturers a challenge.Read more
As every manufacturer of strained fermented dairy products knows, only a third of the milk they pour into the vat at the start of processing will end up in their final product.Read more
Producers of recombined white cheese need to keep their products affordable in parts of the Middle East and North Africa, where consumer purchasing power is under pressure.Read more
Traditional methods of producing cream cheese are known for their wastefulness and need for specialised equipment. Now, at last, there is an alternative way to produce appealing cream cheese with 100% yield.Read more
Producing low-fat cheese that tastes delicious and looks great is one of the toughest challenges for the cheese industry. Now research may have found the answer in microparticulated whey proteins.Read more