Processed Cheese Expertise For Results
New product development
- Vegan milk alternatives
- Cheese and related food products
- Ideation and prioritisation of new concepts
- Creation of the project briefing
- Lab and production trials
- Prototype development and evaluation
- Development of the production process
- Shelf life test
- Risk analysis
- Project documentation
- First production
Product optimisation
Continuous product optimisation is very important to stay competitive. The volatile raw material market requires an ongoing refinement of the production recipes.
- Supplier selection
- Trial planning
- Carry out trials
- Evaluation trials
- Recipe adaption
Trouble shooting
At times unexpected quality problems appear. These problems can lead to customer complaints or even worse to a delivery bottleneck.
- Cause analysation
- Planning the course of action
- Running lab and production trials
Implementation of efficient R&D processes and effective tools
State-of-the-art tools can help you to make your R&D-work more efficient. Well structured R&D processes enable target oriented work which saves time, money and reduces the typical development risks.
- Innovation management
- Documentation (briefing, specification ...)
- Risk analysis
- Recipe calculation and management
- Texture analysis
Staff development
It is both difficult and time consuming for newcomers to access new technologies. Good coaching eases the first steps in VEGAN and cheese technology and helps to avoid typical beginner mistakes.
- Training and coaching in subjects
- Recipes
- Raw material
- Emulsifying salt
- Trial planning
- Documentation
