VIN’CURD – Processing aid for yield enhancement in cheese production

Product description

VIN’CURD is a functional processing aid based on plant fibers and seaweed extracts, developed to enhance yield efficiency in cheese production. By binding additional water and whey proteins within the cheese matrix, VIN’CURD can increase overall yield by up to 30%, reduce whey losses, and accelerate processing steps.

The system improves texture, cutting strength, and shelf life, while remaining non-declarable in the final product. VIN’CURD is approved in the EU as a processing aid and complies with the requirements of the German Cheese Regulation (§ 6 KäseV).

This makes VIN’CURD an economical, process-safe, and Clean-Label-compatible solution for dairies and cheese manufacturers seeking consistent quality, higher yields, and resource-efficient production.

Specifications

Categories	Additives incl. Flavourings & ColoursEmulsifiers, Stabilisers, ThickenersAlginic acid - alginates Algae, Botanicals, Carotenoids, FlavonoidsBotanicals Dietary Fibres, Prebiotics
Sales markets	Western Europe \| Eastern Europe
Supplied from	Germany
Certifications	Organic

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