Technology & Innovation Updates

“We are eager to share our knowledge and technology to help improve milk production and farmer livelihoods in Kenya.”

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.

These proteins are designed to meet the growing demand for sustainable and functional food ingredients.

The new product feature is a smaller, portable version of its existing 250ml fruited yogurt