Thinking cheese powder 24/7

In 1942 Lactosan is established by a small group of industrious Danish businessmen, including business man and designer, Mr. Tage Klint (1884-1953). In the beginning Lactosan HQ is situated in Odense and centered around the production of egg products. In 1945 activities extend to include milk sugar (lactose), and whey powder production which takes place in the factory facilities in Ringe. The origin of the name is most likely from the latin terms "lactis" (milk) and "sanus" (healthy).

Initially, production at the Ringe factory focused on processed cheese. The major breakthrough came in 1951, when a customer returned a delivery of processed cheese claiming it was too salty. Factory manager Mr. Christian Jessen (pictured) had the innovative idea of spray-drying the cheese based on the spray-drying techniques used for spray-drying eggs. He succeed and the powder was sent to the agent in the UK and used for customers in the biscuit industry.

With the development of cheese powders, Lactosan began producing “La Vache qui rit” for Fromageries Bel (France) in 1953. The collaboration lasts 18 years, until Denmark joins the EU in 1971.

1959: Lactosan expands the old factory and purchases the property at Stationsvej 5. Initially, cheese powder is primarily sold to the United Kingdom, with Italy becoming a new market in 1959. 1970s: Lactosan enters additional markets, including Greece, El Salvador, and the United States. In 1970, further expansion of storage facilities is undertaken.

1980: Lactosan (UK) Ltd. is established, initially operating from rented premises at Market Place 1, Braintree. 1985: The company relocates to its current facilities at Springwood Industrial Estate, Braintree, consolidating its offices and storage in one location.

Lactosan acquires land outside Ringe city and builds a new factory at the current location, Nordbakken 2. The factory is completed and inaugurated on May 21, 1981. The production of cheese powder is now carried out under the most modern and technologically advanced conditions. The company ceases the production of processed cheese to focus entirely on cheese powder production.

1980s: Lactosan set its sights high. In 1981, the first brochure is printed, featuring key messages such as "Made in Denmark," "Cheese Powder from pure, natural cheese," and "Taste and convenience." This decade also sees the development of Lactosan Cheese Base Powders. By 1984, Lactosan produces more than 50 varieties of cheese powders including customised solutions.

1983: A 2200 sqm extension is added to the storage capacity of the new building at Nordbakken 2. 1987: An expansion of the raw material reception and other facilities follows in 1987.

LACTOSAN-SANOVO GROUP is reorganized into independent companies, each with its own board and management team. As a result, Lactosan's egg division in Odense is named SANOVO FOODS A/S, while the cheese division retains the LACTOSAN name and relocates its administration to Ringe. The machine division continues under the name SANOVO ENGINEERING. A new Lactosan logo is introduced.

Lactosan opens a new production and office facilities in Uruguay. These facilities also produce cheese powder and serve the South American market. See more at lactosan.com.uy.

Significant investments are made to double the capacity. In 1991 a new expansion starts and in May 1992, a new spray-drying tower, Tower 2, is operational. Investments are made in datacontrolled drying equipment, new R&D facilities, laboratory, cantina and offices is completed. The inauguration of the new facilities is celebrated together with the companys 50th jubiliee. The company now employs 60 people in Denmark.

1990s: Lactosan A/S develops a range of Pure Cheese Blends, Cheese Building Blocks, and Dried Shredded Cheese. Cheese Building Blocks are blends of cheese, dairy ingredients, vegetable fat, and maltodextrin/starch made without emulsifying salts or additives. These products are ideal for savoury snacks, cheese cream, and dry-mix for sauces.

Lactosan Japan Ltd. is established, with an office in Tokyo. This strategic move brings Lactosan closer to its Japanese customers and enables the company to provide optimal service in this market.

The old factory at Stationsvej in Ringe City is sold and another expansion with a 3rd drying Tower at Nordbakken 2 begins. The expansion includes a new cold storage, new receipt of raw materials, new unpacking facilities, and other production facilities as well as new cantina, kitchen faciliites etc.

Lactosan A/S develops a range of Cheese Seasonings in the 2000s. The range can reduce the need for artificial flavour enhancers like yeast extract, MSG, and salt.

Lactosan A/S establishes its Shanghai office. An article promoting Lactosan is published in Food Development News China.

In response to the growing demand for Lactosan's cheese powder solutions in Russia, Lactosan Ltd. (Moscow) is established in 2002 to expand the market and strengthen the company's presence in the region. However, the office closes in 2022 due to the conflict between Ukraine and Russia.

Lactosan begins to develop Lactosan NCB - Natural Culinary Booster® as a natural alternative to traditional flavour enhancers. The range is developed in collaboration with Copenhagen University and includes seven varieties. For more information, explore the range under Cheese Powder Solutions.

Lactosan develop a range of Clean Label Cheese Powders containing no emulsifying salts. These products are created in close collaboration with Copenhagen University to meet the increasing consumer demand for additive-free foods (E-numbers).

Lactosan successfully integrates cheese powders into processed meat products and meat substitute products. The company is researching the properties of Cheese Powder to determine how they can best enhance flavors, improve umami and kokumi, and reduce the need for additives like MSG.

A research project begins in collaboration with Copenhagen University, focusing on the "Functional Properties of Cheese Powders." For more information about this project, please contact the Science & Technology department.

2020 marks the year of the addition of tower 4, new administration, lab and R&D facilities. The new facilities in Lactosan, along with cooperation with Danish universities, will optimise both the value chain, production and build knowledge to future product-lines - all are starting points for developing the business years to come. There are now +100 employees at the factory in Denmark.

A research project begins in collaboration with Copenhagen University, focusing on "How Cheese Can Promote Greener Eating Behavioiur. For more information about this project, please contact the Science & Technology department. Read this article: https://food.ku.dk/english/news/2022/cheese-based-magic-dust-will-make-you-love-plant-based-meals/