New ingredients from IFF, IFPC, and Novonesis

Clean-label cultures and enzymes are crucial to the production of fermented dairy products from sour cream to Parmesan cheese. In producing cheese, cultures acidify the milk and bring about flavor, while enzymes create the solid curd that is then formed into cheese. 

New ingredients from Bell, Cargill, Enzyme Development Corp., and more!

New ingredients from A&B Ingredients, Chr. Hansen, DSM, and more!