Tradition meets innovation in every spoonful.
From fluid milk and fermented products to cheese, premium ice cream, and dairy powders — we source the cultures, stabilizers, proteins, and functional systems behind Latin America's most consumed dairy categories.
Dairy is the most consumed processed food category in Latin America — and the most demanding. Consumers expect impeccable sensory quality, every day, at accessible price points.
We supply the dairy industry with cultures, enzymes, hydrocolloids, dairy proteins, and stabilizer systems that deliver consistent texture, controlled fermentation, and shelf-life performance — across fresh, fermented, cheese, frozen, and powder formats.
Set-style, stirred, drinkable, and Greek-style yogurts. Cultures for controlled fermentation, stabilizers for syneresis control, and protein systems for body and mouthfeel.
Fresh cheese, semi-hard, hard, and processed cheese. Rennet enzymes, lactic cultures, calcium chloride, melting salts, and rind treatment systems.
Chocolate, strawberry, vanilla, and fortified milk variants. Cocoa, stabilizers for suspension, vitamins, minerals, and natural colors for shelf-stable products.
Premium ice creams, sorbets, popsicles, and frozen yogurt. Stabilizer-emulsifier blends, milk solids, sweetener systems, and natural flavor and color systems.
Butter, spreads, whipping cream, and culinary creams. Cultures for flavored butter, stabilizers for cream, and aroma systems for premium positioning.
Whole milk powder, skimmed milk powder, whey, and infant formula bases. Anti-caking agents, lecithin for instantization, and protein standardization systems.
L. bulgaricus + S. thermophilus
Vegetable & animal options
MPC 80, MPC 85
Kappa, iota for dairy systems
Low-methoxyl, calcium-set
Bovine, 250 Bloom
WPC 80, WPI 90
For ice cream emulsion
Food-grade, 5000 cps
10/12% fat, alkalized
Food-grade for cheese
For milk fortification
A Latin American dairy manufacturer sought to reformulate their drinkable yogurt line eliminating modified starches while maintaining body and shelf stability.
Download case study (PDF) →Eliminate modified starch and gelatin from drinkable yogurt while preserving mouthfeel and 45-day shelf life under cold-chain distribution.
Sourced low-methoxyl pectin + locust bean gum + native tapioca starch systems. Three sensory iterations with stability validation.
Clean-label drinkable yogurt launched with same mouthfeel as benchmark. Shelf life maintained. Label simplified for premium retail positioning.
Foundation for expanding clean-label across the dairy portfolio in 2026.
Tell us briefly what you're formulating — category, claim, technical challenge. We'll respond within one business day with relevant ingredient options and next steps.
