Every year, the dairy industry develops a plethora of innovative and popular products. From yoghurt to soft cheese, hard cheese, sliced cheese, buttermilk, barbecue butter, kefir and the rest – the variety of products is huge. And the range of flavours is equally wide. From fruity-sweet to spicy, sharp or smoky – with our high-value seasoning compounds, many different taste variants are possible. At all times it is necessary to observe the sensory characteristics of milk, e.g. with regard to microbiology, the sliceability of cheese or colour stability. We offer a large number of technologies and seasoning solutions, all aimed at constructing a high-value end product.