Cold mixing and less hardening
Incorporated without prior tempering. Adds creaminess, reduces hardening of the final product, and shortens maturation time, with a higher overrun than standard cream cheese.
More creaminess. Less complexity. More industrial efficiency and cost optimization.
This is FluidTech®, the first fluid cream cheese for manufacturers of ice cream, mousses, desserts, and sauces looking to simplify processes and enhance the performance of their formulations and product development.
CREAMINESS, EFFICIENCY AND INDUSTRIAL OPTIMIZATION
FluidTECH® opens new possibilities for developing creamier, more differentiated, and more efficient products.
Designed for R&D&I teams looking to go further. We support you with our innovation and culinary consulting team to optimize formulations, improve product experience, simplify labeling, and turn an idea into a viable solution at industrial scale.
More creaminess
Fluid texture that improves mouthfeel and stays creamy even when chilled, without gelling or cracking.
Less complexity
A single ingredient that simplifies your product's formulation. Fewer references and fewer suppliers.
Clean Label
Natural formulation with no stabilizers or preservatives. Cleaner labeling, no E-numbers.
Batch-to-batch consistency
Consistent behavior in every batch. Fewer line blockages and less rework due to variability.
92% less packaging
A 1,000 kg pallecon replaces a hundred buckets. Less waste and fewer pallet movements per ton.
Zero contact
Closed system with direct discharge to the line. Eliminates critical points of contamination and foreign bodies.
APPLICATIONS
Where it translates into real efficiency
The same ingredient with different implications for each production line. These are the four industries where FluidTECH® most directly changes the process and the final result.
Up to 30% more incorporated air
Greater aeration capacity (overrun) than traditional cream cheese, with no need to break down or whip the product. Withstands high temperatures when combined with milk and adds extra creaminess.
Creaminess that withstands baking
Maintains its creamy texture after heat treatment, with no whey separation. In semi-chilled cheesecake, the high air incorporation allows for greater volume.
Doesn't curdle, doesn't gel, and coats properly
Ready to flavor and mix with other ingredients. In hot pasta sauces it stays creamy without splitting; in cold sauces it requires no prior dilution.
Would you like to see how FluidTECH® can help you?
We analyze your application with our R&D+i team and send you a sample so that you can test it on your own line.
