Processed Cheese Expertise For Results

Frank Lichtmess

  • More than 30 years of experience in the industry
  • Demonstrated history of successfully building high performing R&D teams
  • Brings state-of-the-art methodology for R&D work
  • Successful implementation of new products
  • Holds a masters degree in food technology from the prestigious TU München / Weihenstephan
  • Task manager for many market leaders in Europe
  • Global dairy consulting experience

Previous Employers

  • HOCHLAND Deutschland GmbH
    • Head R&D
  • Schreiber & Rupp GmbH
    • Head R&D
  • BK Giulini GmbH
    • Application adviser 
Frank Lichtmess Portrait

Project examples

New product development

  • Vegan cheese alternatives,  clean label
  • Vegan cheese alternatives, fermented
  • Vegan cheese alternatives, high protein
  • Grill cheese (based on natural cheese)
  • Sodium reduced slice on slice


Product optimisation

  • Reduction of the costs by the implementation of standardised raw material for IWS. In addition a further reduction to expenses due to minimalisation of quality deviation


Trouble shooting

  • Spreadable processed cheese with an unexpected high amount of b. subtilis,  b. lichiniformis and b. cereus. The problem was solved by better cleaning of the filling machine and a change in raw materials


Staff development

  • "Basic knowledge of processed cheese"
  • "Phosphates in processed cheese"
  • "VEGAN CHEESE  (recipies, production)" 


Implementation of efficient R&D processes and effective tools

  • "Recipe management"
  • "Innovation management" 
  • "Production control with viscosity"
  • "Texture analyzing" as an R&D tool in processed cheese


Frank Lichtmess - Presentation
Rosi Bader and Frank Lichtmess - Sample testing