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Join us on June 19, 2025, at 3 PM (CEST) to explore the functionalities of rennet casein in the production of processed and analogue cheeses.

 

Food Ingredients First is hosting our webinar on the benefits of using rennet casein in processed and analogue cheeses.

Lactalis Ingredients is partnering with Food Ingredients First, a leading online media outlet for news and trends in the food industry, to organize a webinar on trends in processed and analogue cheeses and the benefits of using rennet casein in these products. The webinar will take place on June 19, 2025, at 3 PM CEST, featuring two experts from Lactalis Ingredients.

 

 

Rennet casein: A key ingredient in the production of processed and analogue cheeses

The market for processed and analogue cheeses has seen significant growth in recent years, driven by increasing demand for high-quality products at affordable prices. Will this growth continue in the coming years?

Following a presentation on market trends for processed and analogue cheeses, this webinar will focus on rennet casein, an essential protein in the production of these products. Rennet casein plays a crucial role in determining the texture and taste of these cheeses, fundamental aspects to meet consumer expectations.

By deepening your understanding of the properties of rennet casein, you can optimize your products to better meet market demands. In this webinar, we will examine the multiple complex functionalities of rennet casein and explore its significant impact on cheese quality. This includes its effect on firmness, melting capacity, and the overall sensory experience of the final product. Understanding these nuances can help you refine your production processes and create cheeses that stand out in a competitive market.

This webinar is a unique opportunity to dive into the world of proteins and gain practical knowledge on the use of rennet casein. Whether you are looking to innovate your product range or improve your existing offerings, the insights gained during this session will be very valuable. Don’t miss this opportunity to stay ahead in the market and enhance your professional skills.

 

Our expert speakers

15h CEST, avec la participation de deux experts de Lactalis Ingredients.

• Mickaël Le Denmat is a food engineer at Lactalis Ingredients. He leverages his expertise to help clients create their recipes and optimize their existing products. Holding a PhD in food science, Mickaël has held several positions in product development in the retail dairy sector before moving to the ingredients sector. This experience has allowed him to develop dual expertise in both ingredient production and their application in client recipes.
• Coralie pallet is a Product Manager in the marketing department at Lactalis Ingredients. She is responsible for managing and developing ranges of milk powders, rennet and acid caseins, as well as cheeses for food applications. Coralie holds an engineering degree in agronomy, complemented by a master’s degree in business management, specializing in strategies and marketing for food companies.

 

How to participate?

The webinar is a must-attend event for all professionals involved in the production of processed or analogue cheeses. Participants will have the opportunity to ask questions during the Q&A session at the end of the webinar.

Register via this link : click here

Don’t miss this chance to stay informed about the latest developments and emerging trends in the processed and analogue cheese market.

 

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