FrieslandCampina Professional and Mondelēz International have signed a four-year agreement aiming to reduce the greenhouse gas emissions of milk supplied by FrieslandCampina’s member dairy farmers by 14 percent in 2025 compared to 2019.

In this interview, Barbara van Hoorn, our Global Key Account and Sustainability Manager, makes our customers aware of their sustainability issues and discuss the various ways in which FrieslandCampina can provide support. 

Our Mozzarella portfolio caters to the market and application needs of the most discerning customers. To determine whether the mozzarella will perform well on a pizza, we look at the firmness, mouthfeel, taste profile, texture, baking performance and we measure the stretch.

We offer a broad range of solutions, for all your professional needs in the bakery, pastry and savoury market. Did you know that with our Vegantop, we have a high overrun of up to 250%? With this whippable plant-based product, you get a cost-effective ingredient with great texture, taste and consistency.

We have 160 different types of milkfat products that we can offer our customers. These differ in melting points, structure, and packaging. We are more than happy to explain all the differences and explore the best solution for your application. Just get in contact with us!

For toppings and foam, it is all about overrun, firmness, texture, and of course, stability. We have the equipment, tools, and knowledge in-house to support you and adapt your development to your needs. In addition, we offer a broad portfolio of whipping agents to meet your requirements.

In this interview, Yvonne Kaupmann, our Head of Technical Sales & Development, heads up our technical specialists team, explains what happens once her team receives your enquiry. 

Time to capture more insights and knowledge of the latest trends in food and beverages- Our Trend Report 2023 is packed with trends and recipes that are ready for you to savour.

Consumers are increasingly concerned about their impact on the planet, and about their own health. They expect plant-based alternatives, great taste and texture in lighter versions of their favourite food and blended options.