The clean label trend is revolutionizing the world of dairy products, yoghurts, cheeses, etc. Central issues are the use of natural ingredients and the elimination of additives.

Dairy products are very sensitive to processing. Their taste and texture can vary greatly depending on temperature, additives and manufacturing methods used. Consumer tastes also play an important role: Stirred or firm yoghurt? Processed or traditional cheese? Drinking yoghurt (healthy snacking)? Creamy dessert?

How can milk proteins provide a clean label solution?

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