FoodtureLab, Building 15 food technology

Danish Technological Institute

Kongsvang allé 29

8000 Aarhus C     

• Dressings, dips, sauces produced in similar way to industrial production.
• Mayonnaise: achieving stable emulsions with possibility of heating/pasteurizing during process.
• Fresh cheese and plant-based cheese replacement products.
• Praline fillings and ganache for desserts.    

Jacopo Valeri

java@teknologisk.dk

Advanced