DAIRY
Over the years, Campus has developed deep expertise and applications knowledge in using natural products to create customized functional solutions for a broad range of food applications.
Starting from the Meat Industry, we apply our knowledge in Dairy Industry offering innovative solutions to imporve the organoleptic features of dairy products.
- Complete Solutions to replicate the texture and flavor of cheese and processed cheese
- Enzyme Systems to improve yield and texture of applications like yogurt
- Complete Solutions to improve texture in sauces and fillings
- Solutions for all food products where water needs to be controlled or stabilized
- Solutions to replace pectin in dairy products
- Functional Systems for dessert and ice-cream
- Cheese
- Processed Cheese
- Fillings
- Sauces
- Yogurt
- Dessert / Ice-cream
- 1002783_Campus Cheese Base M - Functional blend based on modified starches to produce Mozzarella analogue
- 1002915_Base Veg CH Extender - Functional blend for pocessed cheese extention based on modified starches
- 1002805_Texture CC - Additive free solution based on starches and functional vegetable fibers for spreadable cheeses and dessert
- Campus Functional Fibers - Multifunctional combination of soluble and insoluble vegetable fibers, for fresh cheeses, yogurt, dessert, sauces
- Campus Reactyn Range - Functional enzymatic systems developed for yield and texture improvement in yoghurt, fresh cheeses and curd cheese production
- 1003197_Base Veg Mayo NAM - Emulsifying system designed to produce different kind of mayonnaise, sauces and fillings