Jeneil Bioproducts GmbH

Booth number S1-C15

www.jeneilbioproducts.de

Highly specialized in the development and production of cheese and dairy flavor concentrates. All made by fermentation from selected dairy raw materials: Cream, Butter & Cheese.

About us

Jeneil is not another flavor house!

Highly specialized in the development and production of cheese and dairy concentrates, which are all made from selected dairy raw materials: Cream, Butter & Cheese. Due to an optimized fermentation process, microorganism do create an amount of flavor, which is 15 to 30 times greater than in regular cheese, cream, butter and yogurt products.

It´s taste perfection with naturally fermented, concentrated cheese, cream & butter is unparalleled in the entire food and flavor industry.

Low dosage gives true intensive, natural cheese flavor, cream flavor & butter flavor to various food products. This allows both a cost saving and a nutritional improvement of the formulation. Since the flavor is derived from primary source, the flavor profile is authentic. Standardized processes lead to consistent flavor profiles. All products are halal.

Our state of the art production facility is located in Germany and IFS certified.

Address
Jeneil Bioproducts GmbH
Am Eschengrund 9
83135 Schechen
Germany

Phone: +49 803 94007-0
Fax: +49 803 94007-195
Internet: www.jeneilbioproducts.de

Contact person

Ulrich Wiedemann
General Manager
Phone: +49 179 5472620

Products and Services

Natural Cheese Flavor Concentrates
With small addition rates, it is possible to achieve an intensive, authentic cheese taste in various food products. Due to our high specialization, we do offer a wide variety of different cheese flavor profiles.

Natural Cream Flavor & Yogurt Flavor Concentrates
Fresh Cream is the main component of our natural cream flavor creations. By adding just a knife point, it is possible to create, intensify or complete the taste profile of many food specialties..

Natural Butter Flavor Concentrates & Starter Distillate
By applying different fermentation technologies, butterfat receives diversified butter flavor characteristics like: Fermented-lactic, creamy-mild, sweet, acidic etc.

Natural Vegan Flavor Concentrates
Improve the consumer acceptance of your vegan foods by giving them a great taste of cheese, cream or butter! The technicians at Jeneil have brought their decades of experience in the field of natural cheese flavors, cream flavors and butter flavors.

Cheese flavor concentrate

In reference to the manufacturing process, our natural cheese flavors are also known as Enzyme Modified Cheese (EMC). With small addition rates, it is possible to achieve an intensive, authentic cheese taste in various food products. Due to our high specialization, we do offer a wide variety of different cheese flavor profiles.

Further reading

Cheese flavor for processed cheese

Elastic cheese slices - with matured cheese flavor profile
By applying JENEIL cheese flavor concentrates, not only formulation costs could be under control. Additionally, an elastic texture and certain melting abilities are achieved, in combination with a characteristic, standardized cheese flavor profile.

Further reading

Natural Cream and Butter flavor concentrates

By applying different fermentation technologies, butterfat receives high concentrated diversified butter flavor characteristics like: Fermented-lactic, creamy-mild, sweet, acidic etc. A special type of natural butter flavor is Starter Distillate, which is received by the distillation of fermented milk. This natural source of diacetyl provides as well to other goods a creamy / buttery note.

News & Innovations

Real cheese and dairy taste for vegan foods!

Elevate your next plant-based food application with great tasting flavor. Jeneil leverages decades of experience to deliver authentic dairy-type flavors for vegan plant-based applications.

Jeneil´s expertise in flavor release and masking of off-notes delivers superior dairy and cheese flavor impact in a broad range of demanding non-dairy and vegan application.

Further reading

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