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Functional blends

Dairy

Over the years, we have developed deep expertise and applications knowledge in using natural products to create customized functional solutions for a broad range of food applications.

Starting from the meat industry, we apply our knowledge in dairy industry offering innovative solutions to imporve the organoleptic features of dairy products.

  • Complete solutions to replicate the texture and flavor of cheese and processed cheese
  • Enzyme systems to improve yield and texture of applications like yogurt
  • Complete solutions to improve texture in sauces and fillings
  • Solutions for all food products where water needs to be controlled or stabilized
  • Solutions to replace pectin in dairy products
  • Functional systems for dessert and ice-cream
  • Cheese
  • Processed cheese
  • Fillings
  • Sauces
  • Yogurt
  • Dessert / ice-cream
  • Campus Cheese Base M - Functional blend based on modified starches to produce Mozzarella analogue
  • Base Veg CH Extender - Functional blend for pocessed cheese extention based on modified starches
  • Texture CC - Additive free solution based on starches and functional vegetable fibers for spreadable cheeses and dessert
  • Campus Functional Fibers - Multifunctional combination of soluble and insoluble vegetable fibers, for fresh cheeses, yogurt, dessert, sauces
  • Campus Reactyn Range - Functional enzymatic systems developed for yield and texture improvement in yoghurt, fresh cheeses and curd cheese production
  • Base Veg Mayo NAM - Emulsifying system designed to produce different kind of mayonnaise, sauces and fillings

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