Ice cream, Cheese, Butter & Ghee

The butter is crafted using a unique process that combines carbon dioxide, green hydrogen, and methane to create fats molecularly identical to those found in conventional butter.

The enzyme’s low proteolytic activity ensures cheese retains its structure, reducing waste during slicing and shredding.

Cheeses must be produced from unpasteurized (raw) milk must undergo a curing process for a minimum of 60 days at temperatures no lower than 1.67 °C (35 °F) to inactivate bacterial pathogens

Despite the setbacks, Libstar is pressing forward with a simplification strategy for its portfolio and operating model.

GoZero has quickly gained attention in the dessert market by catering to health-conscious consumers