Capture One Session23921

Food Science at Lactosan - meet Philippa and Emil

Food Science at Lactosan๐Ÿ”ฌโ€“ Meet Philippa and Emil ๐Ÿ‘ฉโ€๐Ÿ”ฌ ๐Ÿ‘จโ€๐Ÿ”ฌ

As part of their studies to become food engineers and gain hands-on experience, Philippa Emilia Angersbach Schou and Emil Frederiksen have had an internship focusing on dairy at LACTOSAN A/S.

๐•๐ž๐ ๐ ๐ข๐ž ๐๐จ๐ญ๐š๐ญ๐จ ๐๐ข๐ญ๐ž๐ฌ ๐ฐ๐ข๐ญ๐ก ๐š ๐ญ๐ฐ๐ข๐ฌ๐ญ ๐จ๐Ÿ ๐œ๐ก๐ž๐ž๐ฌ๐žย ๐Ÿฅ”+๐Ÿง€=๐Ÿคฉ

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 andย Lactosan NCB - Natural Culinary Boosterยฎtype NCB250 & NCB350.

The primary goals of their experiment have been to:
โœ” Maskย off-flavour of TVP
โœ” Boostย flavours such as tomato, basil, Herbs de Provence
โœ” Createย products rich on Umami, Kokumi and meaty flavours
โœ” Enhanceย 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 Reneยด Schrรธder 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.

๐–๐ก๐š๐ญ ๐ข๐ฌ ๐š ๐Ÿ๐จ๐จ๐ ๐ฌ๐œ๐ข๐ž๐ง๐ญ๐ข๐ฌ๐ญ / ๐…๐จ๐จ๐ ๐ž๐ง๐ ๐ข๐ง๐ž๐ž๐ซ?
As a food scientist, you often work in both the food & beverage and pharma industry in areas such as:
๐Ÿ“ŒProduct Development: Experimenting with new food concepts
๐Ÿ“ŒQuality Control: Ensuring food safety and quality
๐Ÿ“ŒIngredient Innovation: Exploring new ingredients and functionalities aligned with the UN goals
๐Ÿ“ŒFood Processing: Designing and optimizing production processes

๐“๐ก๐ž๐ซ๐žโ€™๐ฌ ๐š ๐ฌ๐œ๐ข๐ž๐ง๐œ๐ž ๐ญ๐จ ๐ ๐ซ๐ž๐š๐ญ ๐ญ๐š๐ฌ๐ญ๐ž
Explore LACTOSAN NCB - Natural Culinary Boosterยฎ - our next generation cheese powders here.

๐Ÿ’šEnable clean labelling and reduce the need for sugar, salt, and fat for healthier, more premium products beyond compare.
๐Ÿง€ Based on carefully selected, naturally matured cheeses.
๐Ÿฅ˜ ๐Ÿฅ— ๐ŸฅคCan be used in a broad variety of food, beverage, and flavour systems.

Exploreย Lactosan NCB - Natural Culinary Boosterยฎ