Functional dairy proteins for thickening and stabilizing food matrixes such as sauces or soups. Some have gelling properties.
Functional milk proteins for opacifying food matrices such as sauces, creams or soups.
Food preparation combining a dairy base with functional proteins and a vegetal fat.
These products are used in partial or total substitution of 26% milk powder or whole liquid milk in various applications such as: creams, custards, sauces, desserts, dairy desserts and mousses.
These products are used in partial or total substitution of 26% milk powder or whole liquid milk in various applications such as: creams, custards, sauces, desserts, dairy desserts and mousses.
Food preparation combining a dairy base with functional proteins without fat content. These products are used in partial or total substitution of the skimmed milk powder. They are suitable for various applications: ice cream, sorbets and frozen desserts, bakery products, chocolate, dairy products, preserves, ready meals, soups and sauces.