Learn about the latest KMC product development for the cheese industry; CheeseMaker SP13 that enables manufacturers to replace milk protein partly or fully in recombined cream cheese products while maintaining the same characteristic short, almost flaky texture.
The cream cheese product is produced using a cost optimized recipe as well as a fast and simple process.
KMC has a broad focus on formulating cost-effective alternatives to the traditional dairy-based cheese products.
During this session, we will present our various spreadable cheese concepts and show samples.
We invite you to taste and evaluate the textures of the presented cheese concepts.
Quizzes and prizes are awaiting you
Date: 30 Oct | Time: 2pm | Location: Sheikh Saeed Hall 3, Stand S3-B5