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Lactosan NCB - Natural Culinary Booster® are the pinnacle of our expertise

There’s a science to great taste. At Lactosan’s we’ve put decades into developing cheese powders. LACTOSAN NCB - Natural Culinary Booster®, our next generation cheese powders, have unique multifunctional taste effects. Based on carefully selected, naturally matured cheeses they can be used in a broad variety of food, beverage and flavour systems. LACTOSAN NCB - Natural Culinary Booster® enable clean labelling and less need for sugar, salt and fat for a healthier, more premium product beyond compare.

CREAMY INDULGENT SMOOTH MOREISH NATURAL

The Range of Lactosan NCB - Natural Culinary Booster®

LACTOSAN NCB - Natural Culinary Booster® type NCB 100

Perfect for bakery. Quick flavor release, extension of flavor profile, umami / kokumi effect, roasted flavour.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 150

Vegetarian. Perfect for bakery. Quick flavor release, extension of flavor profile, umami / kokumi effect, roasted flavour.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 175

Organic. For all applications. Quick flavor release, extension of flavor profile, umami / kokumi effect.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 200

Perfect for savory and sweet applications. Harmonious flavor profile, umami / kokumi effect, helps mask off flavors.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 250

Vegetarian. Perfect in savory and sweet applications. Gives harmony, umami / kokumi effect, mask off flavors.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 350

Vegetarian. Quick taste release. Rich Mouthfeel. Umami / kokumi effect. Buttery taste.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 450

Vegetarian. For all applications. Perfect for dairy and bakery products. Substitutes enzyme modified cheese (EMC).

See brochure

Beyond the taste

A smarter approach

A smarter approach

Only Lactosan is researching better ways to help you maximise flavour and minimise additives. Actually, no other provider worldwide specialises in nothing but Cheese Powder, which means only we can offer the perfect blend of innovation and experience to meet your needs across applications, markets and marketing.

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Customer Service & Partnership

Customer Service & Partnership

Partnership - The Lactosan Experience. As a Lactosan customer, you can expect us to help you throughout your entire product lifecycle.

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Kokumi is moreish!

Kokumi is moreish!

Kokumi is the food attribute that keeps you wanting more. Basic taste consists of sweet, salty, bitter, sour and umami and flavours. LACTOSAN NCB - Natural Culinary Booster® add a unique kokumi layer that enhances these flavours beyond expectations: For the most succulent meatballs, the creamiest sauce, or deliciously irresistible snacks, LACTOSAN NCB - Natural Culinary Booster® offer a natural solution that enhances great taste beyond compare.

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Kokumi and flavours

Kokumi describes compounds in food that don’t have their own flavour as such but rather enhance the flavour of foods they are combined with. Short peptides and di-peptides often in combination with amino acids together with taste nucleotides form the enhancing effect associated with kokumi.

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Kokumi and flavours
Kokumi and your tongue

Kokumi and your tongue

Scientists have discovered that ‘calcium channels’ on the tongue are one of the many sources that create the kokumi effect. These channels regulate the amount of calcium needed in the body and are closely related to the receptors that sense sweet and umami (savoury) tastes. Taste tests found that compounds which activated the strongest response in calcium receptors also produced the most flavour enhancement.

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Kokumi & Umami - the difference

Both Umami and Kokumi are Japanese words. Umami means "essence of deliciousness" and is one of the five basic tastes (also known as monosodium glutamate). The rich, meaty tastes associated with umami compounds can also be created by cheese powder-based LACTOSAN NCB - Natural Culinary Booster®. Kokumi means "rich taste" and is described as a sense of richness, body and complexity. A Kokumi sensation is what you can expect with LACTOSAN NCB - Natural Culinary Booster®.

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NCB Tortillas
Sauce

Lactosan NCB - Natural Culinary Booster® - A Natural Food Enhancer for:

Beverages

Beverages

Biscuits, Wafers, Crackers & Crispbread

Biscuits, Wafers, Crackers & Crispbread

Bread & Pastry

Bread & Pastry

Cakes & Cookies

Cakes & Cookies

Cheese (imitation & processed)

Cheese (imitation & processed)

Cheese Fillings

Cheese Fillings

Confectionery

Confectionery

Crisps & Snacks

Crisps & Snacks

Desserts

Desserts

Dips, Dressings, Margarine & Spreads

Dips, Dressings, Margarine & Spreads

Ice Cream

Ice Cream

Meat & Meat Substitutes

Meat & Meat Substitutes

Pasta

Pasta

Sauces

Sauces

Seasonings & Spiceblends

Seasonings & Spiceblends

Soups

Soups

Ready Meals

Ready Meals

Product rangeProduct range

The Range of Lactosan NCB - Natural Culinary Booster®

LACTOSAN NCB - Natural Culinary Booster® type NCB 100

Perfect for bakery. Quick flavor release, extension of flavor profile, umami / kokumi effect, roasted flavour.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 150

Vegetarian. Perfect for bakery. Quick flavor release, extension of flavor profile, umami / kokumi effect, roasted flavour.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 175

Organic. For all applications. Quick flavor release, extension of flavor profile, umami / kokumi effect.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 200

Perfect for savory and sweet applications. Harmonious flavor profile, umami / kokumi effect, helps mask off flavors.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 250

Vegetarian. Perfect in savory and sweet applications. Gives harmony, umami / kokumi effect, mask off flavors.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 350

Vegetarian. Quick taste release. Rich Mouthfeel. Umami / kokumi effect. Buttery taste.

See brochure

LACTOSAN NCB - Natural Culinary Booster® type NCB 450

Vegetarian. For all applications. Perfect for dairy and bakery products. Substitutes enzyme modified cheese (EMC).

See brochure
get in touch

Get in touch with a specialist

Inger Hansen
Head of Science & Technology
Call: +45 63 620 520
lactosan@lactosan.com

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