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Firefly hummus with tomato and chili pepper, tomatos and chili and bread and cheese next to plate as.jpg

The science behind our cheese powders

We believe that bridging research and industry is key to driving real change

Last week, we took part in Mejeribrugets Dag '26, where Inger Hansen from our Science & Technology Department and Karsten Olsen from the University of Copenhagen - Food Science, presented insights from a joint research project. The aim was to explore the potential of cheese powder to promote green eating behaviour.

Inger Hansen from Lactosan

Inger Hansen from Lactosan


Some of the findings from the research and our internal taste panels showed that:

🧀 Cheese powder adds umami and mouthfeel (kokumi) to dishes through a synergistic effect that improves the overall taste of plant-based dishes

🧀 Even a small dosage of cheese powder (0,2%-2%) in a dip, dressing, pesto or sauce is enough to make a plant-based dish more palatable

Cheese powder is not only about flavour and functionality; it is also about using ingredients and dairy resources efficiently through targeted innovation for tomorrow’s food products.

And it is not just about crafting a great cheese taste; it is about boosting the overall taste experience of a product - which is exactly the purpose of our Lactosan NCB - Natural Culinary Booster® range.

To demonstrate the effect of cheese powder, Lise Hou Rasmussen from our R&D team prepared a beetroot hummus – with and without cheese powder - for the audience to taste. Our sensory team, Amalie Warming and Sigrid Skouw Søndergaard, collected and analysed the data. The results showed a significant preference for the beetroot hummus with Lactosan NCB - Natural Culinary Booster®.

Lactosan Cheese Powder in beetroot hummus.JPEG

Thank you to everyone how took part in the session, and thanks to Mejeriforeningen, Mejeribrugets ForskningsFond and Danmarks Mejeritekniske Selskab for inviting us and organising this inspiring event.

Want to innovate with cheese powder? Get in touch!