Ingredia Group Creates Innovative Technology for Cheese Production

06 Feb 2012 --- This innovative process is used to produce a wide range of cheeses: hard cheeses like gouda, cheddar, edam, washed rind soft cheese or soft ripened, fresh cheeses like cream cheese, quark, labneh) and also processed fresh cheeses.

Feb 6 2012 --- Leader in developing innovative dairy ingredients, IDI teams (Ingredia Group) claims to be revolutionising the world of cheese with their patented technology for hard and soft cheeses without whey separation.

This innovative process is used to produce a wide range of cheeses: hard cheeses like gouda, cheddar, edam, washed rind soft cheese or soft ripened,  fresh cheeses like cream cheese, quark, labneh) and also processed fresh cheeses.

IDI produces a wide range of PROMILK dairy ingredients for all types of cheese. Cheasing’up brings many advantages to the cheese production process.

Its logistical flexibility avoids having to collect and process milk. With cheasing’up, no more standardisation, no curd cutting, no draining and no brining for any products with the option of salting directly into the precheese.

Beyond the flexibility of the technology, gains on operational costs and investments can go up to 60% compared to a traditional installation.

The cheasing’up R&D team will help partners customers develop recipes and formulations according to specifications, such as the availability of raw materials and in compliance with custom duties.

After producing tailor-made finished products, recipes are finalised according to the customer’s needs with the possibility of seeing the process using the IDI semi-industrial plant.

The R&D team will help partners for the first production on the site.

IDI is also marketing its PROMILK functional solutions for fresh dairy products. For dairy desserts such as cream desserts or caramel topped flans, IDI developed several solutions to be used with or without milk.

Depending on market expectation, PROMILK ingredients succeed in producing a demouldable, firm and creamy caramel topped flan or a spoonable, smooth and shiny cream dessert.
Cream dessert is well-known as an indulgent dairy dessert for which IDI developed two different solutions.

PROMILK CD 01 delivers an improved texture with a very good spoonability, smooth and shiny texture, as well as a milky taste.

This functional ingredient has been developed for milk-based cream desserts.

PROMILK CD 02 is dedicated to water-based cream desserts, bringing significant cost reduction to the product recipe.
Caramel-topped flans are especially aimed at children and one important thing is having the right texture to make a product easily demouldable. For this kind of dessert, IDI also developed two different solutions depending on the customer’s requirements.

PROMILK FL 01 has been specifically developed for milk-based caramel topped flans, to improve the final texture of this well-known dairy dessert.

To contact our editorial team please email us at

Related Articles

Food Ingredients News

Sensient execs on Mazza buy: “We want to take everything out of the botanical”

20 Jul 2018 --- Sensient is eyeing the newly acquired botanical extraction company Mazza Innovation as a strategic pillar for all of its business operations, including colors and flavors. Presented under the new name of “Sensient Natural Extraction” and continuing to operate out of Canada, the new business unit provides a clean extraction opportunity for Sensient Technologies Corp. The acquisition will offer opportunities in sustainability, cost reduction and clean label, as the entire botanical being used can be broken down and distributed among the diverse companies that comprise Sensient.

Food Ingredients News

Dairy dilemma: Brexit could lead to butter, yogurt and cheese shortages, warns Arla Foods

19 Jul 2018 --- Arla Foods is warning British consumers will likely face restrictions in dairy supplies once the UK leaves the EU – and this could result in “scare supplies” of highly-priced butter, yogurt and cheese which will be considered “luxury items.” The European-wide dairy cooperative says border breakdown could leave UK consumers with less choice and higher prices.

Food Ingredients News

Ingredion expands processed cheese ingredient offerings with new potato starches

19 Jul 2018 --- Ingredion has added three functional potato starches to its processed cheese ingredient portfolio, giving manufacturers greater functionality and choice. CheeseApp 50, 70 and 80 enable recipe cost savings in processed analogue block cheeses while delivering the appealing texture and sensory qualities consumers crave, according to the company.

Food Ingredients News

Nuts for nuts: Market value for macadamias grows by 72 percent

18 Jul 2018 --- Nuts and their health benefits are widely understood. Green & Gold Macadamias has reported a 60 percent rise in global tree nut consumption, which is a testament to the fact that people are eating more and more of them. As a result of this, the market value for macadamias is up by 72 percent, according to Green & Gold Macadamias, who believe that macadamias will be seen more predominantly in milk, butters, nut-based beverages and vegan cheeses, as well as a host of other new products.

Food Ingredients News

Reb M capacity increase: PureCircle expands production of its Starleaf stevia

16 Jul 2018 --- Producer of stevia sweeteners, PureCircle, has expanded its capacity to supply significantly more Reb M to global beverage and food companies. Using beverage sweetening as an equivalized example, PureCircle can now supply enough Reb M to sweeten approximately 500 million cases of zero-calorie carbonated soft drinks. The company continues to build production capacity and estimates that three years from now, it could supply enough Reb M to sweeten 1 billion cases of zero-calorie carbonated soft drinks or the equivalent in beverages and foods using Reb M as the sweetener.

More Articles