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MEGGLE GmbH & Co. KG / Business Unit Food Ingredients

Company-logo  COMPANY DETAILS
MEGGLE GmbH & Co. KG / Business Unit Food Ingredients
Megglestrasse 6-12
Wasserburg am Inn
83512
Germany
Website
Mail
Call

+49 8071 73-0




ACTIVE CATEGORIES

confectionery - for bakery industry; dairy products - natural and imitation; emulsifiers and emulsifier systems; fat replacers; proteins - animal or plant origin


Linkedin   

Milk and whey are much more than just raw materials. As a pioneer in the processing of milk and whey products, for MEGGLE research and development is the key to success. The MEGGLE Business Unit Food Ingredients develops, produces and sells optimum solutions for the processing food industry in the segments Dairy, Savoury, Bakery & Sweet, as well as special products for individual requirements. Therefore the application engineers of MEGGLE work closely with B2B customers to develop and customize solutions according to current consumer needs.

Products / Markets

Our Single Ingredients - High-quality derivates from milk and whey:
• Lactose
• Infant-grade lactose (dry and wet blend)
• Casein
• Caseinate
• WPC
• MPC
• Buttermilk powder
• Protein-enriched whey powder

Our specialty products for various applications:
• Fat Powders (Edifett®)
• Whipping Agents (Edifett® HWP)
• Baking Emulsifier (Edifett® SCP)
• Stabilising Compounds for Dairy Products (MTM®)
• Functional Milk Protein Compounds (Burolac®, Megglosat®, Casinella®, Vinplus)
• Stabilising Compounds for Meat & Sausages (Combimec®)
• Coffee Whiteners & Cappuccino Foamers (Megglite®, Foamer)

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Articles On Food Ingredients First
Lei Ping of Angel Enzyme

FOOD INGREDIENTS NEWS

Hi & Fi Asia-China 2024: Angel Yeast wins innovation award for enzymatic alternative to MSG in soy sauce

25 Jun 2024 --- Soy sauce is one of China’s most widely consumed foods, with a history of production and intake dating back thousands of years. Recent regulations are trying to bring the... Read More

A bald man in a white shirt.

FOOD INGREDIENTS NEWS

Cosun Protein: Unlocking fava bean functionality for elevated alt-dairy taste and textures

25 Jun 2024 --- Consumers are increasingly embracing healthy diet concepts and seeking plant-based proteins in sustainable meat and dairy substitutes that mimic the taste and texture of their... Read More

Mac and cheese in a bowl.

FOOD INGREDIENTS NEWS

IFT First 2024: Better Buds elevates dairy and alt-dairy tastes with flavor concentrates

25 Jun 2024 --- Concentrated dairy flavor supplier Butter Buds will showcase its “real dairy” dairy alternative and on-trend specialty flavor concentrates at the IFT First 2024 trade... Read More

Saica Group and Mondelez paper snack packaging

PACKAGING & TECHNOLOGY NEWS

Saica Group and Mondelēz roll out paper-based solution for multipack snack products

25 Jun 2024 --- Packaging specialist Saica Group and snack giant Mondelēz have jointly introduced a paper-based product targeted to multipack products for the confectionery, biscuits and chocolate... Read More

A young man drinking a soft drink for the can.

FOOD INGREDIENTS NEWS

German sugar tax: Support spreads for levy on sweetened beverages to boost health

24 Jun 2024 --- Nine German states are embracing the idea of a sugar tax on sugar-sweetened beverages (SSBs), proposed by Germany’s Minister for Food and Agriculture Cem Özdemir (Greens)... Read More




Videos
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NewMoo: Liquid casein for plant-based cheese “without the cow” 

25 Jun 2024 --- Daphna Miller, CEO of Israel-based NewMoo talks us through the latest consumer trends in the animal-free dairy space and the technology behind the company’s “hormone-free” liquid casein for plant-based cheese. She also dives into the reason why they chose to formulate casein in the liquid form, rather than as a powder and its applications in F&B.

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Ingredion: Balancing taste, texture and dairy-like experience in vegan cheese 

14 Jun 2024 --- Louisa Parrillo, strategic marketing lead - dairy & alternatives and emerging markets and Thomas Grataloup, technical service manager for dairy at Ingredion, discuss the advancements and manufacturing challenges in formulating vegan cheese and the gap in “melting” that such alternatives deal with. They also shine light upon the potential of dairy substitutes to be recognized as a separate category in the future. 

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Find the right alternative protein for your formulation

10 Jun 2024 --- Yeast is naturally rich in proteins and contains all the essential amino acids: discover Springer® Proteissimo™ 102, an animal-free protein with a high digestibility score (PDCAAS 1; BCAA  (21%) and EAA (52%)), and can be easily formulated into food products without undesirable off-notes and limited color impact. Suitable for use in a wide range of food applications to enhance nutritional value: sports nutrition, bakery, snacks & crackers, cereal bars, dairy and meat analogs. Get access to our brochure.

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Vitafoods Europe 2024: Carbery unveils multimarket whey protein RTD solution

06 Jun 2024 --- We spoke with Fiona Rawlinson, the strategic marketing manager at Carbery, and Eimear Blackwell, the company’s business development and technical specialist, about its latest hydrolyzed whey protein innovation, OptiPep RTD (ready-to-drink). Rawlinson and Blackwell explained the offering’s main health benefits, such as digestibility and faster absorption rates. The RTD solution speaks to several market segments, including the clinical, active and performance nutrition spaces.

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Arla Foods Ingredients: Upcycling dairy “by-streams” to innovate high-protein concepts

03 Jun 2024 --- Claus Andersen, senior category manager at Arla Foods Ingredients discusses the dairy industry’s long-standing waste management hurdles. He shines light on dairy waste or by-streams’ potential in formulating upcycled dairy products. Claus also touches on the in-demand “high-protein concept” and the company’s fermented beverage, a drinkable yogurt with protein.




Technical Papers
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How to choose the most suitable whey powder when formulating Sweetened Condensed Milk?

24 Jun 2024 --- Selecting the right whey powder is crucial for producing high-quality sweetened condensed milk. Our technical paper explores the market trends, benefits, and challenges of using whey in this formulation. We highlight Flowhey®, a high-fluidity whey powder developed by Lactalis Ingredients, and its superior properties for enhancing production efficiency and product stability.This Technical Paper is brought to you by LACTALIS Ingredients.

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Creating delicious plant-based snacks

06 May 2024 --- It’s no secret that the plant-based movement is here to stay. Modern consumers are increasingly seeking healthy plant-forward alternatives to their traditional favorites for various dietary and lifestyle reasons. See how ADM can help you match consumer expectations for authentic taste, texture, and nutrition in our downloadable case study. This Technical Paper is brought to you by ADM.

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Creating indulgence value in non-dairy cheese

01 Apr 2024 --- In the rapidly expanding non-dairy cheese market, food brands face increasing competition. To stand out and excite consumers amidst growing demand, manufacturers must work hard to stand out with new products. Ingredion explores key considerations for food manufacturers aiming to achieve success in this competitive landscape.This Technical Paper is from Ingredion.

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Perfecting Plant-Based Yogurts

11 Mar 2024 --- Of all the options available for plant-based yogurt formulation, almond ingredients are emerging as the most preferred due to their nutritional benefits, functionality and flavor properties. Almond butter and almond protein give manufacturers the ability to create tasty non-dairy yogurts with simpler labels that consumers will love.This Technical Paper is from Blue Diamond Almonds.

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Delivering functional benefits for tasty plant-based ice cream

06 Nov 2023 --- Tendra® by Cosun Protein is a highly functional plant-based protein made from fava beans. It addresses the need for an animal-based protein substitute in dairy-free ice cream. Offering high solubility, excellent emulsification properties, and a mild taste, Tendra® is the perfect solution for making a plant-based ice cream. Discover the full story on plant-based ice cream and its star ingredient, Tendra®, within this whitepaper.This Technical Paper is from Cosun Protein.




Podcasts
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NewsBite Podcast (Nov 27 - Dec 1): Redefine Meat arrives on European retail scene

04 Dec 2023 --- This week, Redefine Meat arrived on the European retail scene as Western consumers ditch animal products in a bid for better health. Meanwhile, FoodChain ID and ReSeed are uniting on an AI-enhanced regenerative agriculture initiative and Vivici partnered with Ginkgo Bioworks to advance the production of sustainable, nutritious, novel dairy protein made via precision fermentation.

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NewsBite Podcast (Nov 6 - Nov 10): “Staggering” US$10T in hidden health costs driven by unhealthy diets

13 Nov 2023 --- In this week’s NewsBite, we take a look at the hidden costs on our health, environment and society. Meanwhile, the Turkish parliament revealed it is removing all Coca-Cola and Nestlé products from its campus shelves in an apparent boycott over Israel’s ongoing war with Hamas, and alt-dairy innovation is reaching new heights in North America, Western Europe and Australasia.

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NewsBite Podcast (Oct 16 - Oct 20): US confectionery association slams “unscientific” California additives ban

23 Oct 2023 --- In this week’s NewsBite, we talk to the US National Confectionery Association who has hit out at the recently introduced ban on four food additives in California, branding the new rules “unscientific” and “unnecessary.” We also examine organic regulation in Europe, look at animal welfare in the bloc, and dive into McDonald’s and FrieslandCampina’s partnership to reduce greenhouse gas emissions in dairy.

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NewsBite (Jan 16 - 20): Live Green builds on precision fermentation

20 Jan 2023 --- This week in industry news, Live Green is leveraging AI-powered precision fermentation to replace animal-based and artificial ingredients. With its proprietary software, the company will boost the functionality and sustainability of the products developed. Meanwhile, Danone is pledging to reduce its methane emissions from its fresh milk supply chain by 30% by 2030.

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NewsBite (Dec 12 - 16): Dairy industry forecasts uncertain 2023

16 Dec 2022 --- This week in industry news, the European dairy trading body Eucolait underscores the moral necessity of the bloc sharing its milk supply. Meanwhile, the Dutch government is looking into implementing a ban on unhealthy food advertisements for children and, for the first time in history, scientists have genetically engineered a hen that lays eggs from which only female chicks hatch.




Webinars
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Expert Advice: Elevating Beverages with Oat Ingredients

05 Jun 2024 --- This webinar delves into the exciting realm of oat ingredients, exploring their potential to elevate plant-based and hybrid beverages by meeting the demands of today’s consumers.  Oat milk is the top and fastest growing product base in dairy alternative drink launches. This is no surprise considering the array of benefits oats offer ranging from nutritional value and functionality to their natural and sustainable attributes.  Join Tirlán in finding the right oat solution to suit your preferred beverage type and production capabilities all while gaining valuable insights into setting your oat-based beverage apart. You will also discover how leveraging the distinctive benefits of Irish Oats can elevate your product to new heights.

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Promilk® B MAX: Unique dairy protein to maximize the texture in food dairy product!

23 Nov 2023 --- Texture plays a major role in the sensory experience of food. Consumers seek products with delicious taste but also with good feelings in their mouths.Thanks to its high-water binding and texturizing capacities, Promilk® B Max is an innovative milk protein that maximizes and boosts the texture of food-finished products. It is a unique solution 100 % dairy to achieve the perfect texture, meeting consumer demands for perfect mouthfeel and natural, additive-free products with fully clean labels.This webinar shows applications where Promilk® B MAX can reveal its outstanding texturizing properties from airy foaming texture in fresh whipped cheese or whipped cream to firm, breakable and non-sticky texture in cheese portions.

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The Editor Presents: The Dairy Edition

09 Nov 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of this flagship edition, focusing on dairy and alternatives innovation. She’ll flip through the key takeaways from articles covering AI in R&D, the proliferation of diverse “milk” NPD, food safety obstacles for plant-based proteins and recent moves in precision fermentation. She’ll also examine the dairy industry’s strides in sustainability and ingredients for sleep and mental health.

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From Disappointment to Delectable Plant-Based Foods: Winning the Taste Game with Pea Protein

22 Sep 2023 --- In a growing plant-based market, too many negative sensory experiences have left some consumers disappointed. But just wait until consumers taste what you, food manufacturers, will develop next. In this webinar, you will discover ways to turn product disillusionment into thriving and attractive meat and dairy alternatives or nutritional products. We will hear insights on formulation and ingredients that make foods and beverages successful.

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The importance of whey protein in the sports nutrition category

22 Feb 2023 --- Explore the evolution of the sports nutrition market and delve into the important role that proteins play in performance.




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