The clean label trend responds to a growing consumer demand for more genuine and authentic products. Nowadays consumers are looking for natural, healthier and simple food products. They are expecting clean label cheeses with an ingredient list as short as possible. In processed cheese, E numbers and food additives are commonly used. As a consequence, it extends the ingredients list.
Emulsifying salts are particularly used in processed cheeses industry to make emulsion of milk proteins and to give homogeneous texture on finished product. But this additive is currently controversy. To meet consumers expectations “good for your health” products, the cheese manufacturers face to a new challenge: How to replace emulsifying salts with a clean label ingredient?
This webinar will focus on pizza cheese which is highly produced, consumed and which requires high technicity in term of process but also in terms of specific functional properties expected. Ingredia Dairy Experts has developed a unique milk protein Promilk® Chiz B87 to replace emulsifying salts for pizza cheese. It allows to obtain melting and stretching properties required for your pizza.
We will also talk about processed cream cheese with Promilk® Yogchiz and processed cheese block with Promilk® Chiz B87 without emulsifying salts.
Ingredia offers clean label solutions which meet consumer expectations and clean label criteria from 100% dairy ingredients.