New product development
- Grill cheese (based on natural cheese)
- Cheese slices made of buttermilk (no emulsifying salt necessary)
- 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"
- "First steps in DOE (design of experiments)"
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