The main focus of our activities is on processing milk and whey. As one of the international leaders in the production of caseinates (milk proteins), we look back
on a long tradition. Our owner-managed group of companies has a knowledge of the diverse functional properties of milk and its constituents that has accumulated over the course of generations and combined with extensive experience of the markets for the many different areas of application in the food industry. A laboratory with state-of-the-art equipment, several production sites and a worldwide distribution network guarantee service from A to Z.
In our Technology Centre, our food technologists and process technicians devote themselves to developing and optimizing stabilizing systems for dairy products,
meat and delicatessen, baked goods, beverages, baby food, confectionery, ice cream, sports products and more. Short routes and a marked readiness for
dialogue speed up the creation of tailor-made solutions for you.
Our experienced technologists will accompany you from the search for ideas to their implementation. Do you need a bake-stable cream or would you like to give your yogurt a particular consistency with our JOGUSTAB? Check out our LACTOGLACE range for ice cream application or benefit from our egg-replacing LACTOBAKE. Maybe stabilize your fat-reduced, egg-free dressing with our DELISTAB or optimize your processed cheese recipe with our COMBISTAB solutions. Perhaps you would like to create a protein-enriched beverage with our MILKYSTAB or LACTOMIN, protein bars with LACTOBAR or a high protein dessert with DOLCILAC? If you are looking for a natural emulsifier for coffee creamer check out LACTONAT.
Do not forget to try the natural ingredients and customized solutions from our sister company Novoprot GmbH.
Whatever you want to do: with our products we have the necessary basis for developing individual, tailor-made stabilizing solutions. We are looking forward to being in contact with you!
Through constant development we have created a wide range of products for yoghurt stabilization. Our JOGUSTAB range serves to ensure a firmer structure
and prevents syneresis and increases the proportion of dry solids and protein in the milk, causing a gel like and fuller mouthfeel in the yoghurt. With its extremely
powerful functional properties, JOGUSTAB stabilizes the structure of the yoghurt much more efficiently than conventional milk powders and may bring financial
Consumers worldwide expect a lot from dairy and dairy-alternative beverages. In order to improve the mouthfeel of popular UHT milk drinks, such as cocoa milk or other flavoured milk drinks, we recommend using our MILKYSTAB. Not only ensuring a smooth texture during consumption, but also preventing separation, our product portfolio can help to improve storage stability of your premium beverage.
With our LACTOGLACE range we offer highly functional products for ice cream applications. Numerous trials, and experience with our customers, have shown that the use of LACTOGLACE gives the end products more creaminess, allows them to melt more slowly and creates a softer mouthfeel. Our high protein ice cream portfolio ranges from milk protein blends to specially adapted stabilizer / emulsifier systems. Check out our Lactoglace range for ice cream application.