MEGGLE is known as a pioneer in milk and whey processing. For over 25 years our fat-based Edifett® products guarantee a high added value for the food industry. Get to know the brand for countless applications in the food and nutrition sector.
This Technical Paper is from Meggle.
![](https://article.innovamarketinsights360.com/articleimgs/resized_article_images/200/638048814813073874Edifett_Web_800x800-1.jpg)
![](https://assets.innovamarketinsights360.com/insights/Common/Images/up.png)
Megglestrasse 6-12
Wasserburg am Inn
83512
Germany
ACTIVE CATEGORIES
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.
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)Click to Enlarge
![](https://assets.innovamarketinsights360.com/insights/Common/Images/up.png)
FOOD INGREDIENTS NEWS
26 Jul 2024 --- This week in industry news, FrieslandCampina Ingredients chose Brenntag to distribute its Biotis ingredients in France and Lidl joined forces with beef producers to advance regenerative farming and carbon... Read More
BUSINESS NEWS
Onego Bio nets €14M to commercialize fermented animal-free egg protein as demand soars
25 Jul 2024 --- Onego Bio has secured €14 million (US$15.2 million) in new EU and investor funding to commercialize its precision-fermentation-based egg protein “Bioalbumen” in North America. The ingredient is... Read More
FOOD INGREDIENTS NEWS
FrieslandCampina sees revenue drop alongside growth in other areas after reorganization
24 Jul 2024 --- Dutch dairy cooperative FrieslandCampina has seen a 6.7% decrease in revenue due to lower milk price and currency translation, although it made gains in other areas, the company has reported in its first half-year... Read More
FOOD INGREDIENTS NEWS
24 Jul 2024 --- Diverse taste sensations, enhanced mouthfeel and demands for firmer texture are gaining ground as consumer expectations from F&B surpass flavor boundaries. Meeting culinary fusion and layered texture demands... Read More
RESEARCH & DEVELOPMENT
IFT First 2024: Protein in “anything and everything” leads US food trends as lifestyle diets evolve
22 Jul 2024 --- High-protein claims are penetrating more diverse food and beverage categories across US supermarket shelves, from coffee and ice cream to bakery and snacks. Along with the expansion, new sources of the... Read More
![](https://assets.innovamarketinsights360.com/insights/Common/Images/up.png)
dsm-firmenich predicts “shakedown” in the plant-based space
25 Jul 2024 --- Consolidation in the plant-based space is “inevitable,” says Rishabh Pande, regional VP of ingredient solutions of North America for Taste, Texture & Health at dsm-firmenich. While plant protein companies look to scale up and drive prices down, Pande suggests that protein fortification may be an easier sell than meat analogs. “Less disruptive” categories like bakery can help consumers increase their protein content without compromising on the sensory experience.
IFT First 2024: Barentz showcases health-forward prototypes for post-pandemic trends
24 Jul 2024 --- At IFT First 2024 in Chicago, US, Jessie So, technical development manager for Barentz’s Human Nutrition Team, tells us how the company is targeting post-COVID-19 consumer health trends with protein, fiber and good fat solutions. Barentz displayed a nutritionally enhanced granola bite prototype and zero alcohol gin spritzer prototype at the event. So also discussed upcycled ingredients and future innovation focuses.
19 Jul 2024 --- At IFT First 2024 in Chicago, US, Foodology by Univar Solutions’ senior manager for Application Development Food Ingredients North America, Charles Purcell, walked us through the company’s latest prototype solutions inspired by today’s food scene. Purcell also shared insights on how protein fortification, clean label and plant-based might evolve and outlined the company’s environmental sustainability focus.
IFT First 2024 live: Bunge innovates plant-based substitute amid volatile dairy butter prices
17 Jul 2024 --- Erin Massey, Bunge’s business development manager, talks to us about the company’s Beleaf PlantBetter dairy butter alternative, which helps mitigate rising dairy butter prices and taps into consumers’ sustainability demands. She also explains how Bunge uses R&D and its sunflower lecithin ingredient to match the sensory qualities of conventional butter while mimicking its melting curve.
IFT First 2024 live: HealthTech BioActives’ flavor solution to replicate sugar functionality
17 Jul 2024 --- HealthTech BioActives’ general manager North America & Global Food Division head Jordi Ferre, talks to us from the show floor about the company’s sugar reduction solutions that taste close to sugar and retain the mouthfeel in beverages, dairy, bakery and confectionery. He also highlights the ongoing consumer demand for natural food ingredients and the role of technology in formulating them.
![](https://assets.innovamarketinsights360.com/insights/Common/Images/up.png)
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.
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.
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.
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.
06 Jun 2023 --- This webinar explores how plant-based proteins address consumers' growing demand for affordable, nutritious, and sustainable food options amidst rising inflation and environmental concerns. Ingredion discusses the latest flexitarian and plant-protein market trends and their experts highlight the ideal ingredient solutions to deliver the best value in today’s complex and challenging environment.Watch this on-demand webinar and learn how plant-based proteins can help drive innovation in the food industry.