Winning ‘Best Ingredient Innovation Award’ for Plant-Based Greek style Cheese analogue

Date: 16.05.2024Source: Brenntag Nutrition Innovation

Brenntag today announced that its developed recipe for Greek style Cheese analogue has been awarded ‘Best Ingredient Innovation’. The recipe for the plant-based Greek style Cheese analogue was invented at the in-house Brenntag Nutrition Innovation & Application Centre in Padua.

The recipe is made from 100% plant-based ingredients, carefully selected by a team of food technologists and ingredient experts to replicate the texture and mouthfeel of dairy products. It also contains two key ingredients from Brenntag suppliers: Potato starch and potato protein from Avebe for the texture and cheese-like flavour from the supplier Silesia. Brenntag’s plant-based Greek style Cheese analogue is easy and versatile to use in the kitchen, can be adapted to preferred flavours and seasonings and is 100% allergen-free.

Said Frank Haven, President Brenntag Nutrition EMEA: “The award recognises not only our continuous efforts to find innovative solutions, but also to offer high quality products that meet the needs and expectations of our customers. We are proud that our efforts have been recognised and would like to thank everyone who supported us, including our partners and suppliers. This award further inspires us to develop innovative solutions that shape the future of the nutrition industry.”

Added Mahaboob Shaik, Technical Sales Manager: “Our Plant-Based Greek style Cheese analogue not only offers an alternative to traditional cheese products, but also a tasty option for consumers who prefer a plant-based diet. Our ingredient solution offers a sensational gastronomic experience with a pleasant and rich mouthfeel and a clear taste. The appearance is also inviting with its clear colour and delicious look.”  For more visit brenntag.com

David Cox / IDM

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