To meet the trend of high protein yoghurt, Ingredia has expanded its protein range with PROMILK® 600 A.
Dedicated to Greek style yoghurts, PROMILK® 600 A brings a very creamy texture to yoghurts to create an indulgent experience for the consumer. Moreover, PROMILK® 600 A can easily be used as a fat replacer in healthy products.
PROMILK® SH 20 is a highly functional protein particularly suitable for fresh cheese, but also semi-hard and soft cheese. Combined with a very innovative technology, PROMILK® SH 20 enables a wide variety of textures from creamy and soft to firm. Easy to use with a sustainable process, PROMILK® SH 20 is the perfect milk protein to develop cheese markets.
In the growing market of processed cheese, Ingredia has developed functional proteins that enhance the texture and the spreadability of the finished products.
Come and experience our latest innovations at FI China Booth 51Y72.