Category Science & Technology
Date 26-08-2025
Philippa and Emil have conducted research and development to help produce safe food that is as nutritious, delicious, and clean label as possible.
Their efforts have resulted in some great-tasting Veggie Potato Bites - or in Danish: Veggie Frikadeller - using textured potato protein (TPP) from KMC Amba and Lactosan NCB - Natural Culinary Booster®type NCB250 & NCB350.
The primary goals of their experiment have been to:
β Mask off-flavour of TVP
β Boost flavours such as tomato, basil, Herbs de Provence
β Create products rich on Umami, Kokumi and meaty flavours
β Enhance creaminess, juiciness, texture, and crunch for an overall better mouthfeel
They were very successful, and the results of their experiments were served in our cantina. They tasted just great - well done job!!
Thanks to Inger Hansen, Amalie Warming and Alireza Naseri from our Science & Technology Team for mentoring the interns. Thanks to Rene´ Schrøder for contributing and being part of the our joint project.
And finally, thanks to our sister company OVODAN EGG GROUP for supplying egg white powder to the project.
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As a food scientist, you often work in both the food & beverage and pharma industry in areas such as:
πProduct Development: Experimenting with new food concepts
πQuality Control: Ensuring food safety and quality
πIngredient Innovation: Exploring new ingredients and functionalities aligned with the UN goals
πFood Processing: Designing and optimizing production processes
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Explore LACTOSAN NCB - Natural Culinary Booster® - our next generation cheese powders here.
πEnable clean labelling and reduce the need for sugar, salt, and fat for healthier, more premium products beyond compare.
π§ Based on carefully selected, naturally matured cheeses.
π₯ π₯ π₯€Can be used in a broad variety of food, beverage, and flavour systems.
Explore Lactosan NCB - Natural Culinary Booster®
