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Danisco's culinary team offers substantial competencies within the following areas

• dips and dressings
•  mayonnaise and sandwich spread
• sauces and gravies
• soups and broths
• ketchup and mustard
• liquid egg products

Application expertise

Our toolbox is extensive and covers everything from raw materials and production processes to a deep understanding of how raw materials and ingredients interact during processing and storage.

This enables us to

•  choose the optimal ingredients to fit a specific formulation and process
• design formulations
• help in troubleshooting
• suggest alternative processes and process parameters

Dips and dressings

Expertise	Technical development and know-how
emulsified dressings fat-free dressings oil-in-water and water-in-oil dressings vinaigrette dressings milk-based dressings salsa dips cheese dips	raw materials, including analysis and identification processing (hot and cold)· fat reduction and replacement flavour profiling texture control and modification mouthfeel flavour release shelf life stability consumer protection cost reduction

Mayonnaise and sandwich spread

Expertise	Technical development and know-how
egg-free mayonnaise low-fat mayonnaise salad mayonnaise heat-stable mayonnaise freeze/thaw-stable mayonnaise starch-free mayonnaise Russian-style mayonnaise	raw materials, including analysis and identification fat reduction egg replacement starch replacement processing (hot and cold) cost reduction· mouthfeel flavour release flavour profiling

Sauces and gravies

Expertise	Technical development and know-how
high-fat, emulsified sauces cooking sauces heat-stable sauces freeze/thaw-stable sauces tomato-based sauces cheese sauces UHT sauces sterilised sauces pasteurised sauces	elimination or reduction of skin formation after serving texture variations processes flavour profiling

Soups and broths

Expertise	Technical development and know-how
fish soups vegetable soups canned soups pasteurised soups dehydrated soups	processing (hot and cold) flavour profiling mouthfeel flavour release consistency

Ketchup and mustard

Expertise	Technical development and know-how
standard ketchup high-quality ketchup ketchup with a low content of tomato solids standard mustard	processing flavour profiling

Liquid egg products

Expertise	Technical development and know-how
pasteurised egg products	processing flavour profiling viscosity and stability replacement of chemical preserving agents shelf life stability consumer protection

Pilot plant equipment

• production euipment, for example Fryma/Koruma, Combinator, mixers, aerator
• pasteurisation equipment, for example UHT, homogeniser, autoclave

Analysis

• chemical analysis, including fatty acid determination
• physicochemical analysis, including rheology, sensory analysis

Know-how on physiological effects

• potential health benefits of textural ingredients
• special labelling requirements