Chimab R&D presents new texturizing food ingredient solutions for vegetarian and vegan dairy analogues without allergens or preservatives.
Emulating the properties of dairy-based products, the Dairy Analogue range builds an ideal alternative: perfect for clean-labeled, vegan and tailor made texturizing solutions.
Since Dairy Analogues are neutral texturizing systems, individual flavours can be added to create tailor-made products.
Furthermore, the production process is easy and fast: just dissolve the complete mix and the ingredients in water and cook, stirring often, without exceeding 80 degrees. Mold and refrigerate for 10 hours at 4°C.
The Dairy Analogue solution also improves traditional dairy products: it optimizes processes and production time in dairy, as in spreadable and mozzarella like products.

BENEFITS

• New Vegetarian and Vegan formulas
• Clean Label: Preservative & Allergen Free
• No added Aroma, for allowing customized flavoring
• Organoleptic properties similar to original dairy based products
• Simple and easy to use
• Also tailor made

DAIRY ANALOGUE PRODUCT RANGE

• VEGGIESTAB RICOTTA - Typical granulated texture of Italian ricotta cottage cheese
• VEGGIESTAB SOFT SPREADABLE - Ideal for spreadable dairy analogues
• VEGGIESTAB PROCESS CHEESE - Spreadable structure, heat resistant. It melts while cooking but it doesn’t stick
• VEGGIESTAB CUBE SOFT - Solution for finished products with soft and elastic texture. While cooking it melts in a creamy texture like the mozzarella cheese. Ideal for vegan pizza
• VEGGIESTAB YO - For products with texture similar to yogurt
• VEGGIESTAB CHINO - Perfect for products with creamy and spreadable structure. It has a partially elastic texture similar to Italian Stracchino cheese
• VEGGIESTAB ZOLÀ - solution for blue mold analogue. Combine Veggiestab Zolà with other Veggiestab solutions like Veggiestab Chino to reach the texture of a typical Italian gorgonzola