Elastic Cheese slices – with matured cheese flavour profile

Customer demands and project briefs on processed cheese producers are challenging: Characteristic, standardized cheese flavour profiles are mandatory, in combination with a customized texture. The extreme processing conditions, applying high temperature and often vacuum, typically decrease the flavour intensity. At the same time, formulation costs need to be constantly minimized and kept under control, in this highly competitive field of the food industry and particularly the retail and quick-service-restaurant (QSR) segments.

JENEIL CHEESE CONCENTRATES consistently meet every project brief and alleviate the pressure on the processed cheese producer, by:

• • Providing an authentic cheese flavour at a very low dosage level of only 1-3%.
  • Imparting complex though standardized and highly uniform ripened or matured cheese flavour “notes” at the highest intensity.
  • Minimizing formulation costs due to extremely low dosage level of the JENEIL CHEESE CONCENTRATES.
  • Guaranteeing microbiological safety due to highest heat stability and inactivated enzymes, with no mould, no yeast, and no other harmful organisms.
  • Consistently producing flexible and elastic cheese slices with highly robust flavour that maintains its intensity without any flavour degradation over the shelf-life period of the cheese slice.

Why use JENEIL cheese concentrates in this application?

• Processed cheese is traditionally made by blending young neutral tasting cheese and a certain portion of ripened cheese for taste. By using our JENEIL CHEESE CONCENTRATES, various authentic and intensive cheese flavour profiles can be produced, in combination with only one neutral cheese flavour base. This way, the producer can standardize and simplify the production process, consistently produce uniform and standardized cheese flavour profiles, whilst simultaneously reducing formulation costs.

Variation by Innovation

Combining low calories with high flavour variation and at the same time delivering great taste, is usually a tall order and challenging ask for any consumer.

• Through the addition of our JENEIL CHEESE CONCENTRATES and/or JENEIL STARTER DISTILLATE to a low-fat cream cheese, the typical CREAMY cream cheese flavour can be easily restored to such an extent, that the consumer would not be able to tell the difference. JENEIL concentrates put back the RICH & CREAMY into LOW FAT. Go ahead and try it for yourself!
• Different varieties of cream cheese are already commonly available today, but mainly through the addition of inclusions such as herbs or spices. Why not produce a cream cheese with different cheese characteristics and profiles? Through the addition of our JENEIL CHEESE CONCENTRATES, this product innovation can easily be achieved, with the following technological advantages for the producer:
• Complete microbiological safety – no mould, no yeast, no active enzyme.
• High cheese flavour impact at very low dosages.
• No considerable adjustments to existing formulations and processing steps, as our JENEIL CHEESE CONCENTRATES are simply stirred into the cream cheese base.

Traditional cheese or Analogue?

• Analogue or Imitation cheese is a low-cost “artificial cheese” solely produced to imitate real or traditional cheese. In essence, in analogue cheeses, the most expensive dairy ingredients are typically substituted by cheaper plant-based ingredients, to drive down formulation costs. Research has shown, that in most cases, natural milk fat is replaced with vegetable fat and the casein is partially replaced by starch. The consequence of this ingredient substitution is a very poor artificial cheese flavour. Through the addition of our JENEIL CHEESE CONCENTRATES, the unpleasant flavour notes imparted by the plant-based ingredients can be effectively masked and completely eliminated, giving the producer an opportunity to produce an analogue cheese that is markedly superior with authentic and varying cheese flavour profiles e.g. Parmesan, Mozzarella, Gouda.

Our JENEIL CREAM and YOGHURT CONCENTRATES are characterized by a delicate and balanced creamy, rich taste, giving many dishes a full-bodied flavour profile. With an extremely high flavour intensity, a delicate cream or yoghurt flavour can be achieved at very low dosages of sometimes less than 1%.

Low-fat and dietetic products can now be produced with a rich, creamy taste, brought on by the punchiness and flavour intensity of our JENEIL CREAM and YOGHURT CONCENTRATES.

Our JENEIL CREAM and YOGHURT CONCENTRATES are 100% natural and produced from fresh cream, enabling them to be easily incorporated into any formulation, with completely “clean labelling” from an ingredient declaration point of view.

Our JENEIL BUTTER CONCENTRATE and NATURAL CULTURE DISTILLATE are water-soluble butter flavourings with a balanced, well-rounded, authentic butter taste and available in varying strengths. A big benefit for the producer using our natural butter flavouring, is that the final product can be declared as a “natural flavour”.

Our JENEIL BUTTER CONCENTRATE and NATURAL CULTURE DISTILLATE is obtained through the fermentation of milk and further purified by steam distillation. It contains a standardized content of natural diacetyl and acetoin, both of which are derived exclusively through the fermentation of milk. Therefore, our culture distillate is also an excellent natural replacement for synthetic diacetyl. Lactic acid bacteria ripen the milk and thereby produce various aroma components, mainly diacetyl. The ferment obtained in this way is also known as “culture” in the dairy industry and is used, for example, in the production of sour cream butter. To obtain an even higher concentration of flavour, the fermented milk is distilled. The product name is derived from this process: culture distillate.

Our natural butter flavours give many dishes a full-bodied “buttery” taste. Other flavour components such as chocolate or vanilla can be accentuated through our “buttery” aftertaste. Spice mixtures often appear more balanced, because of our “buttery” flavour addition. The often undesirable off-taste of vegetable fats, starches or other ingredients can also often be masked, thanks to our “buttery” flavour profile brought on by our JENEIL BUTTER CONCENTRATES and NATURAL CULTURE DISTILLATES.

Our JENEIL NATURAL VEGAN FLAVOUR CONCENTRATES offer a variety of authentic flavours for vegan cheese and dairy applications. Available in a wide range of cheese, butter, and milk flavour profiles, our VEGAN FLAVOUR CONCENTRATES can easily be incorporated into any formulation, as they are applied in powder form. Produced from 100% natural ingredients, our vegan flavours add a distinctive and authentic cheese flavour profile to many vegan foods that typically lack taste. A well-balanced “creamy” and “buttery” cream and butter flavour can also be achieved in various vegan formulations, by the addition of our punchy powder VEGAN FLAVOUR CONCENTRATES.

Our JENEIL DAIRY CONCENTRATES are used internationally to bring authentic dairy flavours to many different food applications in the food industry, including but not limited to cheeses, desserts, puddings, vanilla sauces, custards, savoury sauces, soups, dressings, dips, vegetable fat spreads, sweet baked goods such as butter cookies, icings and pastries, snacks and savoury baked goods such as crackers and chips, confectionary such as caramel, toffee, cream candies, hash browns, mashed potato, croquettes and filled pasta, vegan sauces and vegan imitation cheese, etc.