How do you reduce the typically “cooked” flavour of long-life milk? Which ingredients from milk are suitable for health promoting applications? How can we increase the health benefits of yoghurt?
These are just some of the questions that face staff at Friesland Foods Research & Development in their daily work. Not that everybody is occupied with all of these aspects, but staff are continually focussed on how to perfect processes and products to ensure the Friesland Foods brands and products are even more distinctive on the market.