Ice cream, cheese and dairy-cream products

Developing ice creams, cheese specialities and creamy preparations requires reconciling smoothness, texture and flavour balance. The choice of fat contributes to the consistency of the product, its melting behaviour and its mouthfeel. With our range of vegetable fats suited to ice cream, cheese and dairy-cream products, we help you select the grades that match your formulations. Whether you are looking for a melting texture for an ice cream, a consistency suited to a cheese speciality or a consistent smoothness for a creamy preparation, we study your needs according to the intended use. We take into account your manufacturing processes, cooling conditions and serving temperatures to guide the choice of lipid profile. Our solutions allow you to explore alternatives to dairy fats, depending on the characteristics sought in each recipe. We put our expertise at the service of products that combine sensory qualities, manufacturing consistency and cost control.