New Solutions and Concepts in Dairy Production: An Exclusive Presentation for Industrial Partners

On April 25, the Chef University Culinary Academy hosted an internal presentation titled "New Solutions and Concepts in Dairy Production." Participants explored innovative strategies for glazed curd bar manufacturing and advanced formulations for the dairy industry.

The seminar featured a comprehensive program where we shared the secrets behind top-tier products and provided detailed insights into our premium portfolio. A key highlight was the reveal of our new glazed curd bar recipes, which participants had the opportunity to sample during a curated tasting session. These bars were crafted using unique formulations featuring ingredients from our own range. We also showcased forward-thinking technologies and innovative production methods designed to enhance product quality and build long-term customer loyalty.

The presentation highlighted the application of Belgian chocolate alongside ASM and Terravita coatings. We also demonstrated the diverse flavor profiles achievable through combinations of candied fruits, fruit powders, desiccated coconut, and popping candy.

For the dairy sector, the Spanish brand BDF introduced a specialized range of starter cultures for both fresh dairy and cheesemaking. Essential enzymes were also featured, including lactase for lactose-free milk production, rennet for cheese, and nisin. Additionally, we discussed the functional use of transglutaminase to improve texture and achieve a consistent product structure.

Furthermore, we delved into the use of functional ingredients from KERRY, specifically components that enhance the texture of processed cheeses, cheese analogs, and fillings. Our technologists provided expert guidance on the functional application of specialized emulsifiers, such as DATEM (diacetyl tartaric acid esters of mono- and diglycerides) and mono- and diglycerides of fatty acids. These technical nuances are essential for industry professionals striving for excellence.

The event also covered the growing plant-based "milk" segment, showcasing a wide range of popular flavors, including banana, coconut, and almond.

This seminar was packed with invaluable insights. At our company, we prioritize regular knowledge exchange to ensure we deliver only the highest quality products. We thank all participants for the incredible atmosphere and their professional engagement!