Ingredia has developed an optimized recipe of processed pizza cheese with our high added value milk protein Promilk® Chiz B 87. It is an alternative to rennet casein and emulsifying salts traditionally used, simplifying your supply with 1 ingredient less. There is no compromise on functionalities with nice stretching, melting and shredding and even the sensory properties of the processed pizza cheese are enhanced with a superior milky taste and color.

Know more about a new revolutionary way to produce Cream Cheese. Only in one step! Your process is simplified with time and cost saving compared to the standard 2 steps process. Our unique functional protein Promilk ®B Max maximizes the texture and brings perfect texture: smooth and highly spreadable to the cream cheese with a quicker process. It enables also a clean label recipe with only 3 dairy ingredients.

To learn more about our milk proteins,

stop by our booth #B8-25 at Gulfood Manufacturing Dubai, November 7-9
Taste our delightful processed pizza cheese, cream cheese and high protein low in fat yogurt!